Serves 20
115 min
Easy Pork & Chive Dumplings
Recipe GLPR2e3a8a280a5dac
Tender homemade dumplings filled with seasoned pork mince and fragrant Chinese chives, pan-fried until crispy and golden. Boil-then-fry technique ensures a silky interior and crunchy exterior. Served with a tangy dipping sauce made from black vinegar, chilli oil, and sesame oil. Perfect for sharing or meal prep.
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Ingredients
500g pork mince (20% fat)
200g Chinese garlic chives, finely sliced
1½ tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon sugar
1½ teaspoons cornflour
1 tablespoon sesame oil
40 pre-made dumpling wrappers, defrosted
vegetable oil, for frying
1 tablespoon Chinese black vinegar
1 teaspoon chilli oil
½ tablespoon sesame oil
1 small spring onion, finely sliced
Directions
In a large bowl, combine the pork mince and sliced Chinese chives. Add the light soy sauce, oyster sauce, white pepper, salt, sugar, cornflour, and 1 tablespoon sesame oil. Mix thoroughly until all ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavours to develop.
While the pork mixture marinates, prepare the dipping sauce: whisk together the black vinegar, chilli oil, ½ tablespoon sesame oil, and sliced spring onion in a small bowl. Cover and refrigerate until ready to serve.
Remove the pork filling from the refrigerator. Working with one dumpling wrapper at a time, dip your finger into cold water and dampen the bottom half of the wrapper's edges. Place approximately ½ tablespoon of filling in the centre of the wrapper.
Fold the wrapper upward from the bottom, bringing the edges together, and firmly pinch at the midpoint to seal. Begin creating pleats by folding the right side toward the centre and pressing firmly. Repeat this pleating motion along the right edge, then do the same with the left side, working toward the centre. Finally, pinch firmly across the top of the dumpling to ensure a complete seal. Repeat this process with the remaining wrappers and filling until you have 40 dumplings.
Fill a large pot with water and bring to a rolling boil. Add approximately 10 dumplings at a time, taking care not to overcrowd the pot. Cook for 3–4 minutes, or until the dumplings rise to the surface and the water returns to a simmer. Use a slotted spoon to carefully remove the cooked dumplings and set them aside on a plate. Repeat with the remaining batches.
Heat a splash of vegetable oil in a large frying pan over medium-high heat. Once hot, arrange the boiled dumplings in a single layer (work in batches if needed). Fry for approximately 4 minutes on the first side until golden brown, then carefully flip and fry the other side for another 4 minutes until equally crispy and golden.
Transfer the pan-fried dumplings to a serving plate. Serve warm with the prepared dipping sauce drizzled over the top or offered separately for dipping.
