Pan-Fried Pork Chive Dumplings
Crispy pan-fried pork and chive dumplings with juicy filling—packed with flavor, fun to make, and irresistibly delicious in every bite!
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g all-purpose flour (about 2 cups (see note 1))
- 130 g water (½ cup+2 teaspoon (see note 2))
- 230 g ground pork (½ lb)
- 1⅛ teaspoon salt
- 1 teaspoon sesame oil
- ¼ teaspoon five spice powder (or ground Sichuan pepper, white pepper)
- 6 tablespoon water (or unsalted stock)
- 140 g Chinese chives (5 oz, finely chopped)
- Neutral cooking oil (for pan-frying)
- Chinese chili oil (for dipping, optional )
- Black rice vinegar (for dipping, optional )
Instructions
- 1
Make the dough
- 2
In a mixing bowl, add water to flour gradually. Mix until no more loose flour can be seen. Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until smooth. Cover and rest the dough again for 30-60 minutes until it becomes soft.
- 3
If using a stand mixture with a dough hook: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.
- 4
Prepare the filling
- 5
Put ground pork in a bowl. Add salt, sesame oil, and white pepper. Stir the meat in one direction while gradually pouring in the water or stock.
- 6
Once all the liquid is well absorbed and the meat becomes sticky, add Chinese chives. Mix well to evenly distribute the chives. Set aside, or refrigerate if not using immediately.
- 7
Roll the wrappers
- 8
Divide the dough into three parts. Roll one portion into a rope then cut it into 10 equal pieces (cover the other two portions to avoid drying out).
- 9
Press one dough piece into a small disc with the palm of your hand. Then flatten it into a thin disc with a rolling pin (Please refer to the tutorial video below). Dust with a little flour if the dough sticks. Repeat to finish the rest of the dough.
- 10
Assemble the dumplings
- 11
Place a spoonful of filling on a wrapper. Fold the wrapper and seal it using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
- 12
*If you're using frozen wrappers, defrost them in the fridge. Wet the edge of the wrapper with a little water, then fold and seal the filling in securely.
- 13
Pan-fry the dumplings
- 14
In a skillet, heat a little oil, about 1 tablespoon for a 12-inch skillet. Place in the dumplings (fry them in two batches if your cookware isn’t big enough).
- 15
Leave them to fry over high heat until the bottoms of the dumplings turn golden (lift one to check). Pour cold water into the skillet, enough to cover ⅓ of the height of the dumplings. Cover with a lid.
- 16
Keep the heat high and wait for the water to evaporate completely. Uncover the skillet and let the dumplings crisp up further for about 20 seconds.
- 17
Transfer the dumplings to a serving plate. Enjoy them on their own, or with a dipping sauce made of chili oil and black rice vinegar.