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Pork and Chive Dumplings

Pork and Chive Dumplings

From Gourmet

Pork and Chive Dumplings


  1. For dipping sauce:
    1/2 cup soy sauce
    1/3 cup water
    1/2 tablespoon Shaoxing wine
    1/8 teaspoon Asian sesame oil
    1 garlic clove, smashed
    3 (2-inch) dried red chiles, wiped clean
    1/8 teaspoon sugar
    For dumplings:
    1/2 pound fatty ground pork
    1/2 tablespoon Shaoxing wine
    1/4 teaspoon Asian sesame oil
    1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
    1 1/2 teaspoons finely grated peeled ginger
    1/2 teaspoon rice vinegar (not seasoned)
    2 teaspoons soy sauce
    1/2 teaspoon kosher salt
    Pinch of white pepper
    3 tablespoons finely chopped cilantro stems
    3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
    24 to 30 round dumpling wrappers (preferably with egg)


  1. Make sauce: Stir together all ingredients and let stand at room temperature at least 2 hours and up to 2 days.
  2. Make dumplings: 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.
  3. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around 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 remaining filling and wrappers.
  4. 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.

Makes 8 servings.

Make ahead: 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.

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