Homemade Pork & Chive Dumplings
Servings: 6 serves
Ingredients
Filling
- 500 g pork mince (20% fat)
- 1 bunch garlic chives, finely chopped
- 3 cm fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp toasted sesame oil
- 1/2 tsp white pepper
- 1 egg
- 1 tbsp cornflour
To assemble and serve
- 1 x 250g packet round wonton wrappers
- Small bowl of water (for sealing)
- Vegetable oil for pan-frying
- Black vinegar, soy, chilli oil, for dipping
Instructions
Make filling
- Combine all filling ingredients in a large bowl. Mix with a chopstick in one direction for 2 minutes — the filling will become smooth and sticky. This is the texture you want.
Fold dumplings
- Lay a wonton wrapper on a clean dry surface. Place 1 tsp filling in the centre. Wet the edge with a finger dipped in water.
- Fold in half, pinching the centre top first, then pleating each side toward the centre (3-4 pleats per side). Press to seal.
- Place on a tray dusted with cornflour. Repeat. (You can freeze at this stage on the tray; once solid, bag.)
Cook (potsticker style)
- Heat 2 tbsp oil in a large non-stick pan over medium-high. Place dumplings flat-side-down in the pan in a single layer. Cook 2 minutes until the bottoms are golden.
- Pour 80mL water into the pan. Cover. Steam 6 minutes.
- Uncover. Cook 2 more minutes until the water has evaporated and the bottoms re-crisp.
- Serve with black vinegar, soy sauce, chilli oil, and sliced ginger and shallots.