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Pork and Chive Dumplings
Pork and Chive Dumplings
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Traditional Chinese pork and chive dumpling filling. Perfect for any occasion, make ahead and freeze for convenience.
Ingredients:
  • For the dumplings
  • 1 1/2 pounds ground pork
  • 4 ounces Chinese chives, chopped (about 1/2 cup)
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 package square wonton wrappers (50 to 60 wrappers)
  • 1/4 cup water, or as needed, to seal
  • For the black vinegar sauce
  • 3 tablespoons Chinese black vinegar
  • 1/2 teaspoon sugar
  • Thinly sliced fresh ginger, optional
Instructions:
  • Prepare the dumpling filling by combining ground pork, Chinese chives, soy sauce, sesame oil, cornstarch, and sugar in a medium bowl. Mix well with your hands until fully combined.
  • To prepare the wrapper, place a square wonton wrapper with the bottom corner pointing towards you. Keep remaining wrappers covered with a damp paper towel to prevent drying out. Moisten the edges of the wrapper by brushing with water using your fingertips. Put a tablespoon of dumpling filling in the center.
  • Fold the dumpling: Place the bottom half of the wrapper over the top to form a triangle and press along the edges to seal. Wet the bottom corners with water, then join the left and right sides together, pressing to create a neat triangle shape. Repeat with the rest of the wrappers and filling, covering finished dumplings with a damp tea towel as you work.
  • Steam: Fill a shallow pot with approximately 2 cups of water, making sure it doesn't touch the bottom of the steamer basket. Line the bamboo steam basket with steamer paper, parchment paper, or 8 cucumber slices or napa cabbage leaves. Place the basket in the pot over the water. Arrange 8 dumplings in the bamboo steamer, spacing them evenly. If you have more dumplings, stack them in additional bamboo baskets; otherwise, steam in batches. Cover and steam on high heat for 8 minutes until the dumplings are translucent and the filling is cooked. Add more water and bring it to a boil for extra steaming rounds, if necessary.
  • Prepare the sauce by combining Chinese black vinegar, sugar, and thinly sliced ginger in a small bowl. Whisk together until well combined. Serve the dumplings hot with the sauce on the side for dipping. If you enjoyed this recipe, please leave a star rating below!

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