Homemade Pork Chive Dumplings
Savoury morsels of heaven packed with ground pork and fresh chives made from scratch (yes even the wrapper)! Great as a meal, main, side dish or snack for the family. You can also substitute the homemade wrappers with store-bought dumpling wrappers!
- Prep time
- 1 hr
- Cook time
- 13 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ground pork (or ground chicken, lean)
- 2 cup garlic chives (finely chopped)
- 3 tbsp regular soy sauce
- 4 tbsp water (cold)
- 2 tbsp cornstarch (or potato starch/tapioca starch)
- 2 tbsp sesame oil
- 3 cloves garlic (minced)
- 1/2 tbsp white granulated sugar
- 1 tsp ginger (peeled and grated)
- 1/2 tsp chicken bouillon powder
- 3 cups all purpose flour
- 1 1/2 cup hot boiling water
- 1/2 tsp salt
Instructions
- 1
Prepare Filling
- 2
In a large bowl, combine the filling ingredients as listed above and mix in one direction with chopsticks or a fork. Mix very well until the meat is broken down and pasty. Cover and set aside.
- 3
Make Dumpling Wrappers (or substitute with store-bought wrappers)
- 4
In a separate large mixing bowl, whisk flour and salt together. Make a well in the center of the flour mixture and then pour hot boiling water into it. Then whisk together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a evenly shaped ball until it's no longer sticky. There's no need to proof the dough.
- 5
Next evenly flour a clean working surface and transfer the kneaded dough ball on it. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.
- 6
Then cut the "hoop" or dough in half to form two long logs.
- 7
Next slice the logs into 1 inch wide pieces or until you have 50 equal sized pieces.
- 8
Roll each piece into a little dough ball. Cover the little balls of dough with a clean warm towel so they don't dry out.
- 9
Then re-flour the working surface and roll out one dough ball at a time with a rolling pin into a thin wrapper that is 3-inches wide in diameter. Place the wrappers on parchment paper in a single layer and cover.
- 10
Assemble Dumplings
- 11
Next place 1 levelled off tablespoon of the pork filling in the center of the wrapper. Do not over fill. Lightly dab cold water on the edges of the wrapper.
- 12
Then fold one side of the wrapper over the filling to create a semi-circle. Seal the edges together, pinch and fold the edge to form a classic dumpling shape.
- 13
Choose ONE dumpling cooking method below:
- 14
To Pan Fry: Next heat 1 tbsp or 15 ml vegetable oil in a large non-stick pan on medium heat. Place dumplings flat bottom side down. Fry dumplings in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Then cover with a lid and cook for 12-13 minutes. In the last minute, remove the lid and let any excess water evaporate so the bottoms of the dumplings can crisp up until golden brown.To Boil: Bring a pot of water to boil on medium-high heat. Then lower the dumplings in small batches, about 12-14 pieces per batch. Reduce to medium heat and boil until they float, about 6-8 minutes. Strain out the dumplings with a slotted spoon and serve.To Deep Fry: Heat 2 cups or 500 ml of vegetable oil or any neutral oil in a large pan on medium heat, around 350 F with a digital instant read thermometer. Once the oil is hot enough, fry dumplings in small batches (about 5-6 pieces per batch) until golden brown on both sides and cooked through. Cooked pork dumplings have an internal temperature of 145 F with a digital instant read thermometer. Strain the fried dumplings out with a slotted spoon and transfer to a wire rack or paper towel lined plate to drain off excess oil.
- 15
Lastly, enjoy hot dumplings with dumpling sauce or chili oil.