Pork Chive Dumplings
User Reviews
4.9
Pork Chive Dumplings
Description
The Pork Chive Dumplings feature a filling made from ground pork mixed with an aromatic oil infused with Sichuan peppercorns, star anise, and garlic. The addition of ginger and scallion puree adds freshness and moisture, which is incorporated gradually into the pork to ensure a uniform and well-bound filling. Seasonings including oyster sauce, light and dark soy sauce, sesame oil, sugar, white pepper, and five-spice powder contribute to a balanced savory and mildly spiced taste profile. Finely chopped Chinese garlic chives are added to enhance flavor and texture, binding well with the infused oil-strained mixture. The filling is wrapped in store-bought dumpling wrappers and can be prepared by steaming, boiling, or pan-frying, adapting to different textural preferences.
This recipe yields approximately four dozen dumplings, making it suitable for serving as an appetizer or a main course when paired with complementary dishes or dipping sauces. The use of fragrant spices in the infused oil and thoughtful seasoning results in a filling that offers both aroma and complexity in each bite.
Leftover dumplings can be frozen after shaping. To freeze, place dumplings on a tray covered with plastic bags and freeze overnight. Once solid, transfer them to freezer bags for longer storage, best consumed within two months to maintain quality. Following freezing, cook the dumplings directly from frozen using your preferred method.
Ingredients
For the infused oil:
- ¼ cup neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon Sichuan peppercorn
- 1 star anise
- 5 cloves garlic
For the liquid puree:
- ¾ cup water
- 1 tablespoon ginger chopped, fresh
- 1/3 cup scallion (roughly chopped)
To finish the recipe:
- 1 pound ground pork 80/20 meat to fat ratio
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce light
- 2 teaspoons dark soy sauce
- 1½ teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon five spice powder
- ¼ - ½ teaspoon salt (we used ½ teaspoon)
- 2 cups garlic chive finely chopped, Chinese
- 1-2 packs dumpling wrappers store-bought
Instructions
- To a small saucepan over medium heat, add the oil, Sichuan peppercorns, star anise, and garlic cloves. Heat the oil and allow the spices to infuse it for about 5 minutes, until the garlic cloves are lightly browned. Remove from the heat and let it cool.
- Add the water, ginger, and scallions to a food processor. Puree until smooth.
- Add the ground pork to a mixing bowl. Add the ginger scallion puree to the pork in three batches, whipping in one direction until the pork completely absorbs the liquid puree each time before adding the next batch.
- Next, add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five spice powder, and salt. Mix well, whipping the filling in one direction until the mixture resembles a paste.
- In a separate bowl, mix together the finely chopped garlic chives (you must finely chop them, or the filling may not bind together as well) and the infused oil (pour it in through a strainer). Combine the chives with the meat mixture, and whip until well-combined. Now you are ready to wrap the dumplings!
- Set up a sheet pan lined with parchment paper, a small bowl of water, and keep your dumpling wrappers under a damp paper towel to prevent them from drying out. To assemble a dumpling, dip your finger into the water, and wet the outer edges of the round wrapper. Add about 1 tablespoon of filling to the center of the wrapper, and pleat closed, making sure that the dumpling is tightly sealed. (Learn how to pleat dumplings here.) Place on the parchment-lined sheet pan so the dumplings are spaced slightly apart, and repeat until you’ve run out of filling/wrappers.
Notes
- This recipe makes about four dozen dumplings, suitable for a meal or multiple servings.
- Dumplings can be steamed, pan-fried, or boiled according to preference.
- To freeze, place dumplings on a tray covered with plastic bags overnight, then transfer to freezer bags for up to two months of storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 743mg | 31% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
