Pork and Chive Dumplings

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground pork, chopped chives, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt.

   Ca. 5 min.

   Kokkens note: Ensure your chives are chopped very finely to prevent them from tearing the dumpling wrappers.

2. 2

   Using chopsticks or a spoon, stir the mixture vigorously in one direction for several minutes until it becomes sticky and paste-like.

   Ca. 5 min.

   Kokkens note: This develops the proteins in the pork, making the filling bouncier and more cohesive.

3. 3

   Cover the bowl and let the filling rest in the refrigerator to allow the flavors to meld.

   Ca. 15 min.

4. 4

   While the filling rests, prepare the dipping sauce by whisking together the soy sauce, rice vinegar, sesame oil, and optional chili oil in a small bowl.

   Ca. 2 min.

   Kokkens note: You can adjust the ratio of soy sauce to vinegar to your personal preference for saltiness and acidity.

5. 5

   Place a dumpling wrapper on your palm and spoon a small amount of filling into the center.

   Kokkens note: Don't overfill, or the dumplings will be difficult to seal and may burst during cooking.

6. 6

   Dip your finger in a small bowl of water and moisten the outer edge of the wrapper.

7. 7

   Fold the wrapper in half over the filling and press the edges together, creating small pleats along one side to seal it tightly. Repeat with the remaining wrappers and filling.

   Ca. 30 min.

   Kokkens note: Place finished dumplings on a lightly floured tray to prevent them from sticking.

8. 8

   Heat the neutral oil in a large non-stick skillet with a lid over medium-high heat.

   Ca. 2 min.

   Kokkens note: The oil should shimmer slightly before you add the dumplings.

9. 9

   Carefully arrange the dumplings in a single layer in the pan, flat-side down, without overcrowding.

   Ca. 1 min.

   Kokkens note: You may need to cook in two batches depending on the size of your pan.

10. 10

    Cook for 2-3 minutes, until the bottoms are golden brown and crisp.

    Ca. 3 min.

11. 11

    Carefully pour the water into the skillet. It will sizzle and steam immediately.

    Ca. 1 min.

    Kokkens note: Pour the water around the edges of the pan, not directly over the dumplings, to avoid making them soggy.

12. 12

    Cover the pan with the lid, reduce the heat to medium, and let the dumplings steam for 5-7 minutes, or until the liquid has mostly evaporated.

    Ca. 7 min.

    Kokkens note: The wrappers should look translucent when the dumplings are fully cooked.

13. 13

    Remove the lid and continue to cook for another minute to allow the bottoms to become crisp again.

    Ca. 1 min.

14. 14

    Serve the dumplings immediately with the prepared dipping sauce.