Pork Dumplings

Hand-folded Chinese dumplings with a juicy pork and chive filling, either boiled to be tender and slippery or pan-fried for crispy bottoms. A timeless family dish that brings everyone together.

Ingredients

• 1 lb ground pork (not too lean)
• 1 cup Chinese chives or garlic chives, finely chopped
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• ¼ tsp white pepper
• 3 tbsp water
• 40 round dumpling wrappers
• 3 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tsp chili oil
• 1 clove garlic, minced

Method

1. In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, and white pepper. Add the water 1 tablespoon at a time, stirring vigorously in one direction after each addition until the filling is sticky and cohesive. Fold in the chives.
2. Place a scant tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and pinch to seal, creating pleats along one side. Place on a floured tray.
3. Bring a large pot of water to a rolling boil. Add the dumplings in batches (do not overcrowd). Stir gently to prevent sticking.
4. When the water returns to a boil, add 1/2 cup cold water. Repeat this two more times (3 boils total). The dumplings are done when they float and the skins look translucent, about 6-8 minutes total.
5. While the dumplings cook, mix together the dipping sauce ingredients: soy sauce, black vinegar, chili oil, and minced garlic.
6. Remove dumplings with a slotted spoon and serve immediately with the dipping sauce.

Chef's note: Adding water to the filling and stirring in one direction creates a juicy, bouncy texture. For pan-fried dumplings (guotie), follow the same method as gyoza. Freeze uncooked dumplings on a sheet tray, then bag them -- they keep for 3 months.

Nutrition per serving

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• Kung Pao Chicken
• Egg Fried Rice
• Mapo Tofu
• Hot and Sour Soup
• Scallion Pancakes
• Spinach and Beef Stir-Fry