Pork and Chive Dumplings

Pork and Chive Dumplings
 
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This recipe was uploaded
by thehomefoodcook

 
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Ingredients

Ingredients
Method
 
  • Dumplings:
  • chives
  • minced pork
  • white pepper
  • sesame oil
  • soya sauce
  • dumpling skins
  • Chilli sauce:
  • blended chillies
  • sesame oil
  • soya sauce
  • vinegar
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.

Pork and Chive Dumplings

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This recipe was uploaded by thehomefoodcook

 
 
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.

Method


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.
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