Pork & Chive Dumplings

You can bet that the instant those chives jumped into my basket, the first thing I thought about were dumplings.  When I was in Taiwan, there was a great dumpling place down the road from where I lived.  They offered interesting flavors, like curry or kimchi stuffed dumplings.

And of course, they had the classic pork and chive dumpling.  You could have them fried or steamed, and you ordered them off of a ticket that let you write a number next to each kind of dumpling you wanted.  And to top it all off, they cost like 10 cents a dumpling.

Oh how I miss Taiwanese foooood!  But luckily I can make my own dumplings at home, after having mastered dumpling folding and crimping lessons from my roommate’s mom in Taiwan.

These dumplings are perfect in their simplicity and downright scrumptious.  You could easily use ground beef or chicken if pork isn’t your thing.  Serve with soy sauce swirled with sesame oil.

Pork & Chive Dumplings

Adapted from Saveur

Makes 4-6 servings (about 40 dumplings)

1 lb. ground lean pork

2 Tbsp sesame oil
1 ½ cup garlic chives or scallions, finely chopped
1 tsp cornstarch
1 tsp salt
1⁄2 tsp grated ginger
1⁄2 tsp black pepper
40 dumpling wrappers (available at your local Asian market)

 

Line a rimmed baking sheet with parchment paper and sprinkle with flour; set aside. Put sesame oil, pork, garlic chives, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.

Fill a small bowl with water.  Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper.  Wet your pointer finger in the small bowl and run it around the edge of the dumpling wrapper.  This will make the edges stick together.

Fold the wrapper in half, packing down the filling, and form pleats by folding the edges of the wrapper into itself.  It’s hard to explain the process in words, you might want to look up a tutorial on youtube if you’ve never made dumplings before.

Transfer each dumpling to reserved baking sheet.  At this point, you can freeze the dumplings; freeze them on the baking sheet and then transfer them to a Ziploc bag once completely frozen.

To cook: Heat 1 Tbsp oil in a large skillet with high sides.  Once the oil is hot, add as many dumplings as you want (or as many as can fit) in the skillet, making sure the filling side is down.  Once the bottoms become brown and crispy add one cup water and cover the skillet.  Cook until the water mostly evaporates and the dumpling skins are translucent, about 5-8 mins.  Remove from pan and serve with your favorite dipping sauces.

 

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