Pork and Chive Dumplings

5.0(27)

These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

by Andrea Reusing·published 2008-09-16

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Servings

Makes 8 (as a small plate) servings

Total time

45 min

Calories / serving

—

Ingredients (14)

serves

1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wineshaoxing-wine
1/4 teaspoon Asian sesame oiloil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled gingerginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy saucesoy-sauce
1/2 teaspoon kosher saltsalt
Pinch of white pepperwhite-pepper
3 tablespoons finely chopped cilantro stemscilantro
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallionschive
24 to 30 round dumpling wrappers (preferably with egg)
Accompaniment: Lantern dumpling sauce
Garnish: thinly sliced scallionsscallion

Instructions (3 steps)

01Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.

02Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.

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Not rich — missing servings, total time, or calories.