Pork and Chive Dumplings

5 from 1 vote

Dumplings are a cultural staple of encasing protein or vegetables in around a crisp breading or wrap, and steamed or pan-fried to perfection. These are delicious served either straight up, with a side of soy sauce, or dipped in the perfect ratio of vinegar and chilli sauce.

Prep Time1

Cook Time10

Course: Appetizer, Food + Drink, Main Dish, Snack

Cuisine: Asian Inspired, Chinese Inspired, Japanese Inspired

Keyword: dumplings, grape appetizers, Spicy

Servings: servings

Calories: 558kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Dumpling Skins

300 ml boiling water
3 cups flour
¼ teaspoon salt

Filling

2 lbs Ground pork
1 ½ cups chives finely diced
½ cup soy sauce
2 large eggs
3 tablespoon sesame oil
3 tablespoon chili paste optional
3 cloves garlic finely minced
1 tablespoon ginger grated
1 teaspoon white pepper

Dip

2 tablespoon Chinese vinegar
1 tablespoon chili paste
1 tablespoon soy sauce

Instructions

Place flour and salt in the bowl of your stand mixer with dough hook. Add water and mix until combined and dough forms a ball around the dough hook. Add water 1 teaspoon at a time or flour 1 tablespoon at a time if the dough is to dry or wet. Continue to knead for two minutes with the mixer and 3-5 minutes by hand.
Place dough back in the bowl and cover with a damp cloth or plastic wrap and allow to rest for at least 30 minutes.
In a sauce pan on medium heat, add sesame oil and warm until just hot and set aside to cool for 10 minutes.
Meanwhile, in a large bowl, mix together ground pork, chopped chives, soy sauce, eggs, Spread, minced garlic, ginger, and white pepper. Add sesame oil and combine. Place in fridge until ready to use.
Once the dough has rested, take a ⅛ piece from the dough and roll it into a 1” rope. Cut the rope into 10-12 pieces, roll into balls, then flatten with your hand.
On a lightly floured surface, roll each piece of dough thin enough that you can see through it easily. Using your thumb and index finger squeeze all around the edges to thin the dough further.
While holding the dumpling wrapper in your palm, add 1 large teaspoon of meat to the centre, fold in half so the edges line up and pinch the edges together. Dip your finger tips in water if required to help the edges seal. Hold each corner and pinch them together so it forms pleats at the top.
Place each dumpling on lightly floured surface, baking sheet, or parchment paper until ready to cook.
Bring a large pot of water to boil. Place 10-12 dumplings and be careful that they do not stick to the bottom. Once they float to the top they are cooked. Remove and set aside for frying.
Heat a frying pan with cooking oil. Carefully place precooked dumplings in pan. They may splatter if there is any water on the dumplings so use caution. Brown on one side.
In a small bowl, mix together rice vinegar, Spread, and soy sauce. Use as a dip for your dumplings.

Notes

To save time, you can make the dumplings larger, in which case, it would make 25-30 large dumplings.

Nutrition