Pork and Chive Dumplings – The Secret to Fresh Flavor

Name: Pork and Chive Dumplings – The Secret to Fresh Flavor
Total time: 1800 s
Yield: Makes 50 dumplings
Ingredients: 1.1 lbs pork shoulder with some fat (500 grams); 1/2 lb Chinese chives (about 250 grams); 2 tablespoons toasted sesame oil (30 ml); 1/2 teaspoon white pepper; 2 tablespoons cornstarch (about 16 grams); 50 dumpling wrappers; 1 oz ginger (about 30 grams); 1 oz green onion (about 30 grams); 1 teaspoon sugar; 1 tablespoon soy paste (or thick soy sauce, about 15 ml); 2 tablespoons soy sauce (30 ml); 1/2 teaspoon salt; 2 tablespoons rice wine (30 ml); 6 tablespoons broth or water (90 ml)

法式日嚐 @quietcuisine

台中市西屯區

When you make dumplings yourself, you know exactly what's inside. Once you get the hang of it, it doesn't take much time, and it's a great activity to do with family and friends.

Video with just cooking sounds:
https://youtu.be/zaGCA0-x_RI

Video with soft background music:
https://youtu.be/8vnA8tW5WtI

Instagram: @quiet.cuisine

When you make dumplings yourself, you know exactly what's inside. Once you get the hang of it, it doesn't take much time, and it's a great activity to do with family and friends.

Video with just cooking sounds:
https://youtu.be/zaGCA0-x_RI

Video with soft background music:
https://youtu.be/8vnA8tW5WtI

Instagram: @quiet.cuisine

法式日嚐 @quietcuisine

台中市西屯區

When you make dumplings yourself, you know exactly what's inside. Once you get the hang of it, it doesn't take much time, and it's a great activity to do with family and friends.

Video with just cooking sounds:
https://youtu.be/zaGCA0-x_RI

Video with soft background music:
https://youtu.be/8vnA8tW5WtI

Instagram: @quiet.cuisine

When you make dumplings yourself, you know exactly what's inside. Once you get the hang of it, it doesn't take much time, and it's a great activity to do with family and friends.

Video with just cooking sounds:
https://youtu.be/zaGCA0-x_RI

Video with soft background music:
https://youtu.be/8vnA8tW5WtI

Instagram: @quiet.cuisine

Saved

Ingredients

30 minutes

Makes 50 dumplings

1.1 lbspork shoulder with some fat (500 grams)
1/2 lbChinese chives (about 250 grams)
2 tablespoonstoasted sesame oil (30 ml)
1/2 teaspoonwhite pepper
2 tablespoonscornstarch (about 16 grams)
50dumpling wrappers
Seasoning ingredients
1 ozginger (about 30 grams)
1 ozgreen onion (about 30 grams)
1 teaspoonsugar
1 tablespoonsoy paste (or thick soy sauce, about 15 ml)
2 tablespoonssoy sauce (30 ml)
1/2 teaspoonsalt
2 tablespoonsrice wine (30 ml)
6 tablespoonsbroth or water (90 ml)

Saved

Steps

30 minutes

1

Blend the seasoning ingredients (ginger, green onion, sugar, soy paste, soy sauce, salt, rice wine, and broth or water) in a blender until smooth. If you don't have a blender, finely mince the ginger and green onion by hand.
2

Chop the chives into 1/8-inch pieces (about 0.2 cm). Mix with sesame oil to keep them from releasing water when mixed with the salted meat.
3

Remove the skin from the pork shoulder. Cut into small pieces, then finely chop until slightly sticky, or ask your butcher to coarsely grind it.
4

Place the chopped pork in a large bowl. Add salt, then mix in the seasoning liquid in three batches, making sure the meat absorbs each addition before adding more. Finally, mix in the chives until evenly combined.
5

Shape the dumplings in an S-shape. For a visual guide, check my YouTube video or search online for dumpling folding tutorials.
To freeze extra dumplings, dust the bottoms with flour, arrange them on a plate, and freeze for 1 hour. Then transfer to a sealed bag for longer storage.