Homemade Pork and Chive Dumplings – Delicious Even Without Dipping Sauce (Video Tutorial)

Name: Homemade Pork and Chive Dumplings – Delicious Even Without Dipping Sauce (Video Tutorial)
Ingredients: Ingredients: (for 50 dumplings); 1 1/3 lbs ground pork (600 g); 2/3 lb Chinese chives (300 g); 1 oz fresh ginger (30 g); 1 oz green onions (30 g); Seasoning A:; 1 teaspoon sugar; 2 tablespoons thick soy sauce (or soy paste); 2 1/2 tablespoons soy sauce; 6 tablespoons rice wine; 6 tablespoons water; Seasoning B:; 2 tablespoons toasted sesame oil; White pepper, to taste; 2 tablespoons cornstarch

小田太太の玩樂廚房 @mrstienkitchen

Mrs. Tian's handmade pork and chive dumplings are here!
HD video: https://youtu.be/llFCm8tbFtI

The video shows a recipe for 50 dumplings, but I usually make over 100 at a time. When freezing, arrange the dumplings on a tray with some space between them so they don't stick together. Once they're frozen solid, transfer them to a bag for storage.

When cooking dumplings: For frozen dumplings, add them to cold water. For freshly made dumplings, add them to boiling water. Stir gently to prevent sticking. Add cold water 2-3 times as they cook. When the dumpling skins puff up, the pork is fully cooked!

Mrs. Tian's handmade pork and chive dumplings are here!
HD video: https://youtu.be/llFCm8tbFtI

小田太太の玩樂廚房 @mrstienkitchen

Mrs. Tian's handmade pork and chive dumplings are here!
HD video: https://youtu.be/llFCm8tbFtI

Saved

Ingredients

Ingredients: (for 50 dumplings)
1 1/3 lbsground pork (600 g)
2/3 lbChinese chives (300 g)
1 ozfresh ginger (30 g)
1 ozgreen onions (30 g)
Seasoning A:
1 teaspoonsugar
2 tablespoonsthick soy sauce (or soy paste)
2 1/2 tablespoonssoy sauce
6 tablespoonsrice wine
6 tablespoonswater
Seasoning B:
2 tablespoonstoasted sesame oil
White pepper, to taste
2 tablespoonscornstarch

Saved

Steps

1

Wash the chives and cut them into pieces about 1/8–1/4 inch wide. Set aside.
2

Blend the ginger, green onions, and Seasoning A in a blender until smooth. Using a blender saves time on chopping and helps release the flavors of the ginger and green onions.
3

Pour the sauce into the ground pork in three batches, stirring in the same direction with chopsticks each time until fully absorbed before adding more. Mix until the pork turns from red to pale and becomes sticky—this helps the filling retain its juices. (I use pork shoulder, which has some fat for a juicier filling. Too much lean meat can make the filling dry.)
4

Add Seasoning B and the chives to the meat mixture and mix well. (Cornstarch helps the filling stick together and gives it a tender texture. Add the chives just before wrapping to prevent them from releasing too much water.)
5

Place a spoonful of filling in the center of each dumpling wrapper and seal to form dumplings.
6

Bring a pot of water to a boil. Add the dumplings and gently stir to prevent sticking. When the water boils, add a bowl of cold water. Let it come to a boil again, then add half a bowl of cold water. Repeat adding water 2–3 times until the dumplings float and the skins puff up—this means the pork is fully cooked!