Pork and Chive Dumplings
Delight in the irresistible flavor of homemade Pork and Chive Dumplings, a perfect harmony of savory and aromatic ingredients wrapped in tender dough. These pan-fried dumplings boast a juicy filling made from seasoned ground pork, finely chopped garlic chives, soy sauce, sesame oil, and a hint of grated ginger for a subtle zing. Encased in delicate wrappers and cooked to golden, crispy perfection on one side, these dumplings are then steamed to ensure a tender, succulent bite every time. This recipe is surprisingly easy to follow, offering a rewarding experience for both novice and seasoned cooks. Serve them fresh off the skillet with soy sauce, chili oil, or your favorite dipping sauce for a delicious appetizer or main dish. Perfectly suited for a cozy family dinner or an impressive party snack, these dumplings are your new go-to for authentic homemade comfort food.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Garlic chives, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 30 pieces Round dumpling wrappers
- as needed for sealing Water
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the ground pork, chopped garlic chives, soy sauce, sesame oil, grated ginger, cornstarch, salt, and white pepper. Mix well until the filling is cohesive and sticky.
Prepare a small dish of water for sealing the dumplings.
Take one dumpling wrapper and place about 1 teaspoon of filling in the center. Be careful not to overfill.
Dip your finger in the water and run it around the edge of the wrapper to moisten it.
Fold the wrapper in half to form a crescent shape. Press the edges together to seal, making sure there are no air pockets. For a decorative finish, pleat the edges.
Repeat with the remaining wrappers and filling until all dumplings are assembled.
To cook the dumplings, heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
Arrange half the dumplings in the pan, flat-side down, without overcrowding.
Fry the dumplings for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the pan and immediately cover with a lid. Reduce the heat to medium and let the dumplings steam for about 6-8 minutes, or until the water has evaporated.
Remove the lid and let the dumplings cook for another 1-2 minutes to crisp up the bottoms again.
Transfer the cooked dumplings to a plate and repeat the process with the remaining oil and dumplings.
Serve the dumplings hot with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
