Chives Dumplings


  • 1 lb/454g Ground Pork
  • 120g Chinese’s Chives, finely sliced
  • 1 Tbsp Finely Chopped Ginger
  • 2 Tbsp Soy Sauce
  • 2 tsp Sesame Oil
  • 1 Tbsp Shaoxing Cooking Wine
  • 1 Tbsp Sugar
  • ½ tsp Ground White Pepper
  • 2 tsp Corn Starch
  • 1 tsp Sea Salt
  • 1 Packet (50 pieces) Dumpling Wrappers

  • Peanut Oil


  • 4 Tbsp Black Vinegar

  • 1 Tbsp Julienne Ginger


  1. Prepare the filling by combining all the above ingredients and marinate for about one hour.
  2. Place about 2 teaspoon of the filling into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.

  3. Steam the dumplings for about 8 minutes on high heat. Then, heat a heavy,flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, arrange the dumplings in the pan on neat rows until their bottoms are toasty and golden brown. As the dumplings cook, move the pan around the hot plate to brown them evenly. To serve, remove them with a spatula and turn them upside down on to a serving plate, so you can see their golden bottoms. Serve immediately with dipping sauce, if desired.

Makes 50 Dumplings


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