Pork and Chive Dumplings
Pork and Chive Dumplings
From Gourmet
Ingredients
- 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)
Directions
- Make sauce: Stir together all ingredients and let stand at room temperature at least 2 hours and up to 2 days.
- 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.
- 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.
- 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.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Chinese
