Pork and Chive Dumplings

Method6 steps

1. 1

   Step 1: Combine the 1 lb ground pork, 1/2 lb finely chopped garlic chives, minced 6 garlic cloves, 1 tbsp each oyster sauce, soy sauce (1 tbsp) and sesame oil (1 tbsp), 1/2 tsp each salt and sugar (1/2 tsp), and 1 tsp ground white pepper in a large bowl. Mix thoroughly until the chives cling evenly to the pork. Keep the filling cold while you work.

   Uses 1 lb ground pork · 1/2 lb garlic chives, finely chopped · 6 garlic cloves, minced · 1 tbsp oyster sauce · 1 tbsp soy sauce · 1 tbsp sesame oil · 1/2 tsp salt · 1/2 tsp sugar

2. 2

   Step 2: Set out the 50 wrappers, a small bowl of the sealing water, a spoon, a clean flat wrapping surface and a tray or plates for the assembled dumplings. Bring out only the filling you can work with promptly, keeping the rest refrigerated.

   Uses 50 dumpling wrappers · A small bowl of water for sealing · Cold pork-chive filling

3. 3

   Step 3: For each dumpling, put 1 tbsp of the prepared pork-chive filling in the center of one wrapper. Moisten its edges with a little sealing water, fold and pleat, and press firmly to seal without trapped air. Set it on the tray and repeat with the available filling and wrappers. Actual piece count depends on the wrappers and measured filling draws; keep any unused raw filling refrigerated rather than overfill the wrappers.

   Uses 1 tbsp actual prepared filling per dumpling · 1 wrapper per dumpling · A little sealing water per wrapper

4. 4

   Step 4: If saving uncooked dumplings for later, place those you are not cooking now on a freezer tray without touching. Freeze uncovered for about 30 minutes, then keep freezing until firm enough not to stick, and transfer them to a freezer bag. Keep the remaining dumplings cold until their cooking water is ready.

   Uses The actual portion reserved for later, if any

5. 5

   Step 5: For this version, boil only the assembled dumplings you plan to eat. Bring a pot of fresh water to a boil and lower in an uncrowded batch, stirring gently so they do not stick. Maintain a gentle boil until the wrappers are tender and the center of the pork filling reaches 165°F; floating alone does not establish doneness. Lift out with a slotted spoon and repeat with additional batches as needed. Fresh or frozen pieces need the same final endpoint.

   Uses The actual portion chosen for cooking · Fresh water for the actual boiling pot

6. 6

   Step 6: Serve the freshly cooked dumplings hot, optionally with the Chinese red vinegar for dipping. Keep any saved uncooked dumplings frozen and any unused raw filling refrigerated promptly.

   Uses Fully cooked pork-chive dumplings · Chinese red vinegar, to serve