Pork Chive Dumplings

Method12 steps

1. 1

   Step 1: Wash the scallion and chives, dry them well, roughly chop the scallion and very finely chop the chives. Peel the garlic (5) and chop the ginger. In a small saucepan over medium heat, combine all ¼ cup filling oil with 1 tbsp Sichuan peppercorns, 1 star anise and 5 peeled garlic cloves. Infuse for about 5 minutes until the garlic is lightly browned; remove from heat and let cool completely.

   Check the garlic infusion after 5 minutes · 5 minUses ¼ cup neutral oil for filling infusion · 1 tbsp Sichuan peppercorns · 1 star anise · 5 garlic cloves · Water for washing scallion and chives, as needed

   
2. 2

   Step 2: Blend the separate ¾ cup puree water with 1 tbsp chopped ginger and ⅓ cup prepared scallion in a food processor until smooth.

   Uses ¾ cup water for ginger-scallion puree · 1 tbsp fresh ginger · ⅓ cup scallion

   
3. 3

   Step 3: Put the 1 lb ground pork in a mixing bowl. Add all the ginger-scallion puree in three additions, whipping in one direction until the pork completely absorbs each addition before adding the next.

   Uses 1 lb ground pork · All the smooth ginger-scallion puree from step 2

   
4. 4

   Step 4: Add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 1½ tsp sesame oil, 1 tsp sugar, ½ tsp white pepper, ½ tsp five-spice powder and your chosen ¼–½ tsp salt. Whip in one direction until the filling forms a sticky paste.

   Uses All the hydrated pork mixture from step 3 · 1 tbsp oyster sauce · 1 tbsp light soy sauce · 2 tsp dark soy sauce · 1½ tsp sesame oil · 1 tsp sugar · ½ tsp white pepper · ½ tsp five-spice powder

   
5. 5

   Step 5: Strain the completely cooled infusion, discarding the garlic, peppercorns and star anise. Toss all 2 cups very finely chopped chives with the retained infused oil in a separate bowl. Add the oil-coated chives to the pork paste and whip until evenly combined.

   Uses 2 cups Chinese garlic chives · All the retained cooled infused oil from step 1, after straining out garlic, peppercorns and star anise · All the seasoned pork paste from step 4

   
6. 6

   Step 6: Cover the filling. If you want it firmer and easier to wrap, refrigerate for 1 hour. Otherwise wrap now; keep the raw filling refrigerated whenever you pause during assembly.

   Optional filling chill for 1 hour · 60 minUses All the finished pork-chive filling from step 5

   
7. 7

   Step 7: Line a sheet pan with parchment. Keep purchased wrappers under a damp paper towel. Moisten one wrapper edge with a little sealing water, put about 1 tbsp filling in the centre and pleat tightly closed. Space finished parcels slightly apart on the tray and repeat until the filling or wrappers run out. Keep any unused raw filling refrigerated promptly.

   Uses Purchased wrappers from the 1–2-package stock, as needed · About 1 tbsp filling from step 6 for each wrapper · Water for moistening wrapper edges and keeping wrappers covered, as needed

8. 8

   Step 8: Cook the dumplings now, or cover the spaced tray and freeze overnight until the parcels are solid, then transfer to a freezer bag. Cook frozen dumplings directly without thawing. Expect about four dozen, depending on wrapper size and filling draw.

   Uses The assembled parcels from step 7, with any unused filling and wrappers kept separately

   
9. 9

   Step 9: For each batch, heat a non-stick pan over medium heat with 2 tbsp separate pan-frying oil. Arrange one uncrowded layer of fresh or unthawed frozen dumplings flat-side down. Fry until their bottoms are golden brown, watching the pan and adjusting heat as needed. Keep remaining fresh parcels refrigerated or frozen parcels in the freezer.

   Uses One uncrowded layer of fresh or unthawed frozen dumplings from step 8 · 2 tbsp separate pan-frying oil for this batch

10. 10

    Step 10: Carefully add ½ cup cooking water to this batch and cover with a tight-fitting lid. Cook for about 7 minutes until most water has evaporated and the dumplings are cooked through. Continue as needed until the pork filling reaches 71°C/160°F; frozen or larger parcels can take longer.

    Check the covered dumpling batch after 7 minutes · 7 minUses The dumplings and pan oil from step 9 · ½ cup separate cooking water for this batch

11. 11

    Step 11: Uncover and let the remaining water evaporate completely. Continue until the bottoms are crisp and every dumpling is fully cooked, with pork filling at 71°C/160°F. Repeat this pan sequence for more batches as needed, drawing a fresh 2 tbsp pan oil and ½ cup cooking water for each batch.

    Uses The covered-cooked dumplings with remaining water and oil from step 10

12. 12

    Step 12: Lift the fully cooked dumplings from the pan and serve hot, with optional vinegar or ready chili sauce. Share between eight portions, about six dumplings per portion when the batch size permits. Refrigerate cooked leftovers promptly.

    Uses The fully cooked crisp-bottom dumplings lifted from step 11, leaving excess pan oil behind · Vinegar for serving, optional · Ready chili sauce for serving, optional