Pork and Chive Dumplings

I learned how to make these a few weeks ago when I went to Chicago to visit my brother. We went out to a dumpling party organized by his girlfriend’s friend. In my family we always made wontons with square skins so that was the first time I’ve ever used round ones.

I’m still pretty bad at wrapping them… this video is decently helpful.

We tried doing the peapod, but the half moon works too if you don’t want to deal with the pleats.

Also, I was really paranoid about serving undercooked pork, so I decided to be cautious and overcooked them a little bit.

Important note: you really need a non-stick frying pan with a lid.

2 lbs ground pork
5-10 stalks of 韭菜 (jiu3cai4), Chinese chives
garlic powder
sesame oil
soy sauce
round dumpling skins
canola oil

In a large bowl, mix ground pork, garlic powder, sesame oil, soy sauce and salt. Using a pair of scissors, cut the chives into thin slices (a few millimeters wide) and mix them into the the meat.

Place a small spoonful of the meat mixture in the middle of a dumpling skin (see the video above to get an idea of how much meat to put) and seal it using the method of your preference.

In a non-stick frying pan, pour oil so a thin layer covers the bottom of the pan. After allowing it to heat on medium-high for a minute or two, add the dumplings in a single layer and allow to cook for another minute or two.

Add enough water to cover the bottom of the pan and cover immediately to avoid splattering. Turn stove down to low and allow to steam for 8-10 minutes.

Remove lid and allow any remaining water to evaporate. Once all the water has evaporated, cook until the bottoms are browned and crispy.


1 Comment (+add yours?)

  1. carol
    Nov 21, 2011 @ 00:01:01

    glad to see you’re still a’cooking! just made some stuffed peppers with cheesy rice (didnt have beef 😦 ) but i think you might like it. no broccoli involved though 😦


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