Pork and Chive Dumplings

Ingredients

• 1 pound ground pork
• 1 1/2 cups garlic chives, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 36 round dumpling wrappers
• 3 tablespoons vegetable oil, for frying
• 1/2 cup water, for steaming
• 1/4 cup soy sauce, for dipping
• 2 tablespoons rice vinegar, for dipping
• 1 teaspoon chili oil, for dipping

Method

1. 1

   In a large bowl, combine ground pork, chopped chives, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, salt, white pepper, and cornstarch. Mix with a spoon or your hand until the filling becomes slightly sticky and well combined.

2. 2

   Lay a wrapper flat in your palm and place about 1 tablespoon of filling in the center.

3. 3

   Moisten the edge of the wrapper with water, fold in half, and pleat the edges to seal tightly, pressing out any air. Set on a floured tray and repeat with remaining wrappers and filling.

4. 4

   Heat 1 tablespoon vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange 12 dumplings in the skillet, flat side down, and cook until the bottoms are golden brown.

   3:00 · Sear dumplings
5. 5

   Carefully pour in 1/4 cup water, cover immediately, and steam until the water is mostly absorbed and the wrappers turn translucent.

   5:00 · Steam dumplings
6. 6

   Remove the lid and continue cooking until the remaining liquid evaporates and the bottoms re-crisp.

   2:00 · Re-crisp bottoms
7. 7

   Transfer dumplings to a plate and repeat the searing and steaming process with the remaining dumplings, adding more oil and water as needed.

8. 8

   Whisk together soy sauce, rice vinegar, and chili oil in a small bowl for dipping. Serve dumplings hot alongside the sauce.