Pork and Chive Dumplings
- Number of Servings: 8
Ingredients
1/2 pound fatty ground pork1/2 tablespoon Shaoxing wine1/4 teaspoon Asian sesame oil1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)1 1/2 teaspoons finely grated peeled ginger1/2 teaspoon rice vinegar (not seasoned)2 teaspoons soy sauce1/2 teaspoon kosher saltPinch of white pepper3 tablespoons finely chopped cilantro stems3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions24 to 30 round dumpling wrappers (preferably with egg)
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 center of a wrapper and moisten area around 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 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.
Cooks’ note:
Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around 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 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.
Cooks’ note:
Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.
Number of Servings: 8
Recipe submitted by SparkPeople user AUDACITY242.
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around 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 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.
Cooks’ note:
Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around 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 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.
Cooks’ note:
Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.
Number of Servings: 8
Recipe submitted by SparkPeople user AUDACITY242.
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 4.7 g
- Cholesterol: 21.1 mg
- Sodium: 407.9 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.6 g
- Protein: 8.1 g
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