taiwanese Pork Chive Dumplings. Delicious piquant morsels of eden ! They are so perfect for lunch, dinner, appetizer or as a side or as a delectable nosh. They are therefore good with my 3 ingredient dumpling dip or my chinese chili oil .
Dumplings, potstickers, meat-wrapped dough – whatever you want to call them – are credibly my FAVOURITE food in the world. I do n’t think I could live my liveliness without these soft crisp fiddling pockets !
My grandma taught me how to make dumplings whenever she visited Toronto. then my ma and I would spend our evenings together making dumplings from scratch. We would rarely ever buy them from the storehouse as those typically control additives or preservatives ( but hey no sagacity if you do buy them because sometimes we need something immediate to fry up and eat ! ) .
I wo n’t lie. This pork barrel chives dumpling recipe takes about 1 hour and 15 minutes to make. It ‘s a long clock time BUT I promise you the end leave is TOTALLY WORTH IT.
Reading: Chinese Pork Chive Dumplings
That ‘s the thing with cooking or anything in liveliness, it takes clock and campaign. If you ‘re not willing to put in fourth dimension and energy into anything you create, how can expect good results ?
The best dumplings!
now I know there are many pork barrel and chives dumpling recipes online but this one is actually amazing. That chewy wrapper with that savory tasty healthy kernel fill up is merely so dependable ! You wo n’t be able to stop at one !
These are probably the best pork and chives dumplings I ‘ve ever made and I ‘m felicitous to share the recipe with you ! Do n’t forget to check out my early refer recipes below !
Other recipes you may like!
If you enjoyed this pork barrel and garlic chives dumpling recipe then you may want to check out my other dumpling recipes below :
Pork Cabbage Dumplings
Vegetable Dumplings
Pork Chive Wontons
Pork and Shrimp Dumplings
For this recipe
You ‘ll need the following pork barrel and chives dumplings ingredients :
Ingredients
- oil for frying
- water for steam frying
Pork chive dumpling filling:
- Ground pork
- Garlic chives, finely chopped
- Soy sauce, regular kind
- Sugar
- Cornstarch
- Water
- Sesame oil
Dumpling Wrapper:
- All-purpose flour
- Hot boiling water
- Salt
More flour for working coat
Pork and chive dumpling dipping sauce:
- Soy sauce
- Black Vinegar vinegar
- Sesame oil
How to make Pork Chive Dumplings
- In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.
- In another large mixing bowl, whisk flour and salt together. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it’s no longer sticky.
- Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular “hoop”. The hoop should be 1.5 inches thick.
- Cut the hoop in half to form two long pieces.
- Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
- Roll each piece into a ball. Place the balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
- Re-flour your surface and roll out one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
- Fill your wrapper with a levelled off tablespoon of filling.
- Dab a little bit of water on the edges of the wrapper. Then fold one side over and pinch edges together to seal it.
- Then fold & pinch the edge to create a classic looking dumpling.
To cook dumplings:
- In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottom side down. Pour enough water to cover the base of the pan. Cover with a lid.
- Steam cook for 12-13 minutes. In the last minute, remove the lid and let any excess water (if any) evaporate so the bottoms of the dumplings can crisp up.
- Serve with dipping sauce.
Tips
Below are tips to help you make this pork and chives dumpling recipe but they are just here to guide you :
- When making your filling, make sure to mix it super well. Like I’m talking a pasty meat paste. The ground meat should literally be broken down so much that you don’t even know that it’s ground meat
- When making your wrapper dough, the dough should be sticky but not too sticky. Like almost flakey around the side.
- Kneading the dough is important before you make the wrappers
- When you roll out the dough, please I BEG you to roll it on a FLOURED surface! Even when you roll out the mini balls of dough into the individual wrappers.
- When you work on a non-floured surface, everything sticks and your wrappers will stretch and break. I would even recommend clearing out any sticky bits of dough that are stuck to your surface. These little sticky bits will cause your wrappers to break or stretch when rolling them out.
- Use a damp clean towel to keep your dough and mini dough balls moist.
- When filling your wrappers, do not overfill. Anymore and you won’t be able to seal your dumpling properly.
- When sealing your dumplings, use some water to seal them.
- My pork and chive dumplings pan fried are the best way to cook them. The browned crispy bottoms to these dumplings really take these morsels of heaven to the next level! You may also steam or boil them.
I hope these were helpful in guiding you to make the best pork barrel and chives dumpling recipe always !
Give it a try!
good I hope you give my Chinese Pork Chive Dumplings recipe a try on ! It always excites me when you guys make my recipes and I hope this is one you try .
Thanks for visiting my blog ! If you enjoyed my homemade pork barrel and chives dumplings, please partake it with your family and friends or on social media ! Take a picture if you ‘ve made my recipe and tag me on Instagram @ christieathome in your feed or stories so I can share your initiation in my stories with credits to you !
Made these Chinese Pork Chive Dumplings and loved it?
If you could leave a star rating for my pork and chive dumplings from scratch, I would greatly appreciate it ???? Thanks so much!
Take concern,
Christie
Chinese Pork Chive Dumplings
Chinese Pork Chive Dumplings made from scratch. Delicious savoury morsels of heaven with a garlic chive pork based filling. They are so perfect for lunch, dinner as a side or as a yummy snack.
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Prep Time
1
hr
Cook Time
13
mins
Total Time
1
hr
13
mins
Course
Appetizer, dinner, lunch, Snack
Cuisine
asian, Chinese
Servings
50
pieces
Calories
59
kcal
Ingredients
- 1 tbsp vegetable petroleum or avocado oil to fry 12-14 pieces
Meat Filling:
- 1 pound ground pork
- 2 cup garlic chives finely chopped
- 3 tbsp soy sauce regular kind ( not light or dark )
- ½ tbsp boodle
- 1 tbsp cornstarch
- 4 tbsp water
- 2 tbsp sesame anoint
Dumpling Wrapper:
- 3 cups all purpose flour
- 1 ½ cup hot seethe water
- ½ tsp salt
Dipping sauce for one:
- 2 tbsp soy sauce
- 2 tbsp black vinegar
- ½ tsp sesame oil
Instructions
- In a big shuffle bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The kernel should be broken down and pasty .
-
In another large mixing bowl, whisk flour and salt together. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it’s no longer sticky.
- Flour your working open. then pierce a hole into the middle of the boodle ball. then shape it into a very unaffixed circular “ basket ”. The hoop should be 1.5 inches thick.
Read more: Old Fashioned Chicken and Dumplings
-
Cut the hoop in half to form two long pieces.
-
Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
-
Roll each piece into a ball. Place the balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
-
Re-flour your surface and roll out one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
- Fill your wrap with a levelled off tablespoon of fill .
- Dab a little bit of water on the edges of the negligee. then fold one side over and pinch edges together to seal it .
- then fold & pinch the edge to create a classic looking dumpling .
To cook dumplings:
- In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottomland side depressed. Pour adequate water to cover the base of the pan. Cover with a eyelid .
- steamer cook for 12-13 minutes. In the final infinitesimal, remove the lid and let any excess body of water ( if any ) evaporate so the bottoms of the dumplings can crisp up .
- suffice with dipping sauce .
NOTES
Tip: Freeze dumplings in a freezer friendly bag on a tray to keep dumplings apart from each other as they will stick together. Remove tray once dumplings are fully frozen. Dumplings can keep for 4-6 months or until freezer burn begins to form. To reheat, pan fry the same way but cook for 13-14 minutes until cooked through.
Enjoyed my recipe ? Please leave a 5 asterisk review ( be kind ) ! Tag me on social media @ christieathome as I ‘d love to see your creations !
Suggested Equipment & Products
Rolling Pin boastfully Non-Stick Pan Measuring Set Mixing bowl Cutting Board
Keyword
best pork and chive dumplings, pork and chive dumplings, pork and chive dumplings easy, pork and chive dumplings from scratch, pork chive dumpling filling, pork chive dumplings, pork chive dumplings recipe
Nutrition
Calories:
59
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
129
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
1
mg
