Pork and Chive Dumplings

Pork and Chive Dumplings
Staff Writer
Pork and Chive Dumplings

Ken Goodman

Pork and Chive Dumplings

This classic recipe is a winner every time and an MVP in my dumpling arsenal. Pork fatback plays an important role in keeping these dumplings moist and juicy. Garlic chives give the filling a robust flavor and aroma. How you cook these is up to you; they are delicious boiled, steamed, pan-fried and deep-fried. With this party favorite, there’s no need to order Chinese takeout once you learn how easy these are to make at home. — Lee Anne Wong, Dumplings All Day

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12
Servings
241
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½  Pound  ground pork
  • 1½  Cup  minced garlic or Chinese chives
  • ¼  Cup  ground fatback (if you can’t find it, then make sure you are using fatty ground pork)
  • ¼  Cup  low-sodium soy sauce
  • ¼  Cup  Shaoxing rice wine
  • 2  Tablespoons  finely grated or minced ginger
  • 2  Teaspoons  sugar
  • 1  Teaspoon  salt
  • ½  Teaspoon  ground white pepper
  • 60  round dumpling wrappers
  • Oil, if frying (optional)
  • Chopped scallion, for garnish
  • Soy-ginger dipping sauce, for serving

Directions

In a large mixing bowl, combine the pork, garlic, fatback, soy sauce, wine, ginger, sugar, salt, and white pepper. Mix the ingredients until the filling is well combined and homogenous.

Fill each dumpling with 1 tablespoon of the filling. Lightly wet the edges of the wrapper and form the dumpling using the classic pleat technique. Keep the dumplings covered on a lightly floured tray or plate.

Choose Your Cooking Method:

BOILED: Bring a large pot of salted water to a boil over high heat. Add half the dumplings to the pot. When the water boils again, add ½ cup of cold water. When the water boils again, add another ½ cup of cold water. When the water boils again (the dumplings should be floating), strain out the dumplings and repeat with the remaining dumplings. Garnish with the chopped scallion and serve hot with the dipping sauce.

STEAMED: Arrange the dumplings 1 inch apart in a dim sum basket lined with greased parchment paper. Place the covered dim sum steamer over a boiling water bath until the filling and dumpling skins are cooked through, about 6 minutes. Repeat with the remaining dumplings. Garnish with the chopped scallion and serve hot with the dipping sauce.

PAN-FRIED: In a liquid measuring cup, mix 2 cups of water and 2 tablespoons of flour well until the flour dissolves into the water and the mixture is cloudy. Heat a small nonstick pan over medium-high heat. Add 1 tablespoon of vegetable oil to the pan and place the dumplings in the pan, lined up next to each other, and cook until the bottoms of the dumplings turn golden brown, about 1 to 2 minutes. Add ½ cup of the flour and water mixture to the pan; it will react with the hot pan and steam and splatter a bit; be ready with a lid to fit the pan. As soon as you add the flour and water mixture, cover the pan with a tight-fitting lid. Cook the dumplings, covered, until almost all of the water has evaporated and a thin golden crust begins to form in the bottom of the pan, about 4 to 5 minutes. Remove the lid and cook until all the water has evaporated. Carefully remove the dumplings from the pan and repeat with the remaining dumplings. Garnish with the chopped scallion and serve hot with the dipping sauce.

DEEP-FRIED: Preheat a large pot of oil to 350 degrees F. Carefully drop the dumplings one by one into the hot oil, frying in small batches and being sure not to overcrowd the oil. Cook the dumplings for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain on paper towels. Repeat with the remaining dumplings until all are cooked, making sure the oil temperature returns to 350 degrees F before frying the next batch. Garnish with the chopped scallion and serve hot with the dipping sauce.

Nutritional Facts

Total Fat
19g
27%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
56mg
19%
Carbohydrate, by difference
4g
3%
Protein
13g
28%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
18mg
2%
Choline, total
47mg
11%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
112mg
16%
Selenium, Se
22µg
40%
Sodium, Na
147mg
10%
Water
48g
2%
Zinc, Zn
1mg
13%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.