Pork and Chive Dumplings

Ingredients for Pork and Chive Dumplings

• 230g fatty pork mince

• 1/2 tablespoons Shaoxing wine

• 1/4 teaspoons Asian sesame oil

• 1/2 teaspoons Vietnamese chilli-garlic sauce (preferably Huy Fong brand)

• 1 1/2 teaspoons finely grated peeled ginger

• 1/2 teaspoons rice vinegar (not seasoned)

• 2 teaspoons soy sauce

• 1/2 teaspoons kosher salt

• Pinch of white pepper

• 45ml finely chopped coriander stems

• 45ml finely chopped flowering chives, flat Chinese chives (garlic chives), or spring onions

• 24 to 30 round dumpling wrappers (preferably with egg)

• Accompaniment: Lantern dumpling sauce

• Garnish: thinly sliced spring onions

How to make Pork and Chive Dumplings

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

Place a slightly rounded teaspoon of filling in centre 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.

Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.