Pork and Chive Dumplings
These dumplings are the most juicy I've ever made. The recipe requires a trip to an asian market (at least in my area) but the results are quite worth it.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 8
pork
chives
dumplings
chinese
side dish
main dish
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 0.5 teaspoon salt
- 1 1 -filling-
- 0.5 lb. ground pork fatty is best
- 0.5 tablespoon shaoxing wine
- 0.25 teaspoon asian sesame oil
- 0.5 teaspoon vietnamese chile-garlic sauce i use huy fong bran
- 1.5 teaspoons ginger finely grated, peeled
- 0.5 teaspoon rice vinegar not seasoned
- 2 teaspoons soy sauce
- 1 pinch of white pepper
- 3 tablespoons cilantro stems finely chopped
- 3 tablespoons flat chinese chives finely chopped
- 24 dumpling wrappers, round preferably with egg; store bought
- Carbohydrate 0.418779661178624 g
- Cholesterol 0 mg
- Fat 0.160612460254553 g
- Fiber 0.106837182273351 g
- Protein 0.318810197753562 g
- Saturated Fat 0.0244829956280009 g
- Serving Size 1 1 Serving (33g)
- Sodium 132.208279819353 mg
- Sugar 0.311942478905273 g
- Trans Fat 0.0106843013712749 g
- Calories 5 calories
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 the center of a wrapper and moisten the area around the 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 the 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.
