Pork and Chive Dumplings
Added by thehomefoodcook | Sat 10 Mar 2012 @ 02:53
These are my absolute favourite food to cook and eat at home, only problem is that I always stuff myself! I can\'t believe I\'ve eaten close to fifty dumplings in one sitting.
Lots and Lots of chives, the chinese type, is critical to the flavour of the dumplings. I only stop adding chives when the pork almost doesn\'t hold together.
To the pork, I add plenty of sesame oil, white pepper, soya sauce, and sometimes oyster sauce. If you are unsure about the amount, take a small piece and fry it off to test that your seasoning is correct.
How luscious and soft are these skins? I find that a thin skin gives the dumplings a much more refined taste.
Wet the insides of the dumpling skins so that they stick together. Push out any air and crimp the edge by pinching.
A good chilli sauce is a must for dipping these dumplings in. To the blended chilli, add sesame oil, soya sauce and vinegar.
Pan fry the dumplings on one side and when brown, throw in a handful of water and quickly cover the pan up. The steam generated will cook the dumplings. After the steam has dissipated, brown the dumplings on their other side.