Growing up, the making of dumplings was more than just cooking; it was an event. My grandma, with her hands that seemed to know exactly how much of everything to add without measuring, would lead the charge. We'd all gather around her small, worn kitchen table, transforming humble ingredients into little pockets of joy. One of my fondest memories involves a particularly chaotic dumpling-making session where my cousin accidentally added sugar instead of salt to the filling. We only realised after steaming a whole batch. The look on everyone's faces was priceless! That night we order Pizza! But, regardless, we got a great stories to share! Today, I try to capture that same warmth and connection with every batch of pork and chive dumplings I make.
Pork and chive dumplings are a true comfort food. The savory pork filling, bursting with the fresh, slightly pungent flavor of chives, encased in a delicate wrapper, is simply irresistible. It's a dish that's perfect for sharing, bringing people together over a shared love of good food and good company. I make these, at leats, once every month. What about you?
Required Equipments
- Mixing Bowls
- Large Pot
- Steamer Basket
- Rolling Pin
- Chopping Board
- Cleaver
Pork and Chive Dumplings: Frequently Asked Questions
Pork and Chive Dumplings
Delight in homemade pork and chive dumplings, a comforting dish perfect for sharing. This recipe provides a step-by-step guide to creating these flavorful pockets of joy from scratch.
⏳ Yield & Time
Yield: 50 servings
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get ready by washing the chives and finely mince them. Set aside.
- In a big bowl, combine the ground pork, minced chives, grated ginger, soy sauce, sesame oil, rice wine, salt, and white pepper. Mix everything really well until it’s all combined and looks kinda pasty. This step is important to develope the flavors.
- Now, take a dumpling wrapper and put a spoonful of the pork mixture in the center. Don't overfill it. (About a tablespoon should do it)
- Dip your finger in some water and wet the edges of the wrapper. This helps it seal properly.
- Fold the wrapper in half to make a half-moon shape. Pinch the edges tightly to seal. You can create pleats along one side for a fancy look, or just keep it simple.
- Repeat steps 3-5 with the remaining wrappers and filling.
- Bring a large pot of water to a boil.
- Place a steamer basket (bamboo or metal) over the boiling water. Make sure the water doesn't touch the bottom of the basket.
- Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange the dumplings in the steamer basket, leaving a little space between each one.
- Cover the steamer and steam for about 12-15 minutes, or until the dumplings are cooked through.
- While the dumplings are steaming, make the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl.
- Once the dumplings are cooked, carefully remove them from the steamer and serve hot with the dipping sauce. Enjoy!
📝 Notes
- For a vegetarian version, substitute the ground pork with finely chopped mushrooms and tofu.
- Adjust the amount of chives to your personal preference. Some people prefer a stronger chive flavor.
- You can add a small amount of finely grated cabbage or Napa cabbage to the filling for added texture and moisture.
🍎 Nutrition
Calories: 80 kcal
Protein: 5g
Fat: 4g
Carbohydrates: 8g
Fiber: 1g
Calcium: 20mg
