Pork and Chive Dumplings

Ready in 45 minutes

These dumplings are the most juicy I've ever made. The recipe requires a trip to an asian market (at least in my area) but the results are quite worth it.

Top-ranked recipe named "Pork and Chive Dumplings"

5 avg, 1 review(s) 100% would make again


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1 1 -Filling-
0.5 lb. ground pork; fatty is best
0.5 tablespoon Shaoxing wine
0.25 teaspoon Asian sesame oil
0.5 teaspoon Vietnamese chile-garlic sauce; I use Huy Fong bran
1.5 teaspoons ginger; finely grated, peeled
0.5 teaspoon rice vinegar; NOT seasoned
2 teaspoons soy sauce
0.5 teaspoon Salt
1 pinch of white pepper
3 tablespoons cilantro stems; finely chopped
3 tablespoons flat Chinese chives; finely chopped
24 dumpling wrappers, round; preferably with egg; store bought

Original recipe makes 8



Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.

Place a slightly rounded teaspoon of filling in the center of a wrapper and moisten the area around the filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with the remaining filling and wrappers.

Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.


Added on Award Medal
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Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch. [I posted this recipe.]
sakura_blossom221 4 years ago
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