Chinese Pork & Chive Jiaozi
These classic boiled dumplings are a staple of northern Chinese home cooking. The filling is juicy and fragrant, and the thin wrappers have a satisfying chew.
Ingredients
- 1 lb (450g) ground pork
- 2 cups Chinese garlic chives, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon white pepper
- 1/4 cup water (for filling juiciness)
- 1 package round dumpling wrappers (about 40)
- Dipping sauce: 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp chili oil, sliced scallion
Instructions
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1
Combine ground pork, chopped chives, soy sauce, sesame oil, Shaoxing wine, ginger, and white pepper in a large bowl. Add the water a tablespoon at a time, stirring vigorously in one direction after each addition until the filling is cohesive and slightly sticky.
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2
Place a dumpling wrapper in your palm. Add about 1 tablespoon of filling to the center. Dip your finger in water and moisten the edges of the wrapper.
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3
Fold the wrapper in half and pinch the center to seal. Create 4-5 pleats along one side, pressing each pleat firmly against the flat side to seal. Set on a lightly floured tray. Repeat with remaining wrappers and filling.
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4
Bring a large pot of water to a rolling boil. Add dumplings in batches (about 15 at a time), stirring gently to prevent sticking. When the water returns to a boil, add 1/2 cup cold water. Repeat this two more times (three boils total).
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5
When dumplings float and the wrappers look translucent (about 6-8 minutes total), remove with a slotted spoon. Serve immediately with dipping sauce.
