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Chives Dumplings



Enjoy these delicious Chives Dumplings with some julienne ginger and black vinegar. The dumplings are made with ground pork, Chinese's chives, and ginger. Just two simple steps to cook these dumplings. The first step is to steam the dumplings and the second step is to pan fry them with a little oil. The pan frying gives the dumplings the extra crunch.

*This is an updated post with a video cooking guide. (Previously posted on 10/05/12)



Chives Dumplings

Ingredients

1 lb/454g Ground Pork
120g Chinese’s Chives, finely sliced
1 Tbsp Finely Chopped Ginger
2 Tbsp Soy Sauce
2 tsp Sesame Oil
1 Tbsp Shaoxing Cooking Wine
1 Tbsp Sugar
½ tsp Ground White Pepper
2 tsp Corn Starch
1 tsp Sea Salt

1 Packet (50 pieces) Dumpling Wrappers
 or Homemade Wrappers
Vegetable or Peanut Oil


Sauce
4 Tbsp Black Vinegar

1 Tbsp Julienne Ginger


Method

Prepare the filling by combining all the above ingredients and marinate for about one hour, or overnight in the fridge.

Place about 2 teaspoon of the filling into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.



Heat a heavy,flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, arrange the dumplings in the pan, pour in some water (about 6 Tbsp). Cover with a lid and let it cook for about 5 minutes, or until the water evaporated. Then drizzle a little oil all over the dumplings, and cook until their bottoms are toasty and golden brown. As the dumplings cook, move the pan around the hot plate to brown them evenly. Transfer the dumplings into a serving plate. Serve immediately with dipping sauce, if desired.

Makes 40 to 45 Dumplings




Comments

  1. Those look great. I could eat potstickers every day and never get tired of them. I've never heard of Chinese chives, I'll have to check that out

    ReplyDelete
    Replies
    1. Chinese's chives leaves are broad and flat. The tastes are stronger than the regular chive.

      Delete
  2. These look absolutely delicious! There is something very similar to this in Korea. It's a Chinese-Korean style dish called Goon Mandu - fried dumplings.

    ReplyDelete
  3. I always wondered how to do potstickers well - I'm going to try the steam then fry method you suggest as mine always end up with juice squirting out of them when you bite in!

    ReplyDelete
  4. those look amazing and really tasty

    ReplyDelete

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