For this simple dumpling recipe, saute chives, ginger and garlic in soy sauce and cooking wine. Then, add the mixture to the raw pork and combine before folding it all into the round wonton wrappers. Scallions can be substituted for chives. Serve with a simple a slurry of soy sauce with a dollop of chile crisp, to taste, and scallions; or your favorite dipping sauce.
Leftover dumplings can be refrigerated for up to 3 days.
Shaoxing cooking wine can be found at Asian grocery stores or online.
Lightly dust formed dumplings with flour so the skins don't crack. Transfer the dumplings to a baking sheet, making sure they are not touching, and freeze them. Once frozen, place them into freezer containers and freeze for up to 3 months.
From staff writer Marian Liu.
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Ingredients
measuring cupServings: 10
For the dumplings
For optional pan-frying
Directions
Time Icon Total: 2 hoursStep 1
Make the dumplings: In a medium skillet over medium-high heat, combine the oil, garlic and ginger and cook, stirring, until they start to sizzle, about 2 minutes. Add the chives and soy sauce and wine, if using, and cook, stirring until the chives are aromatic, about 2 minutes. Remove from the heat and add the aromatics to the pork. Let sit until slightly cooled off, 1 to 2 minutes, then mix to combine.
Step 2
To form the wontons, fill a small bowl with water. Place a wonton wrapper on the countertop and spoon a scant 2 teaspoons (about 10 grams) of the pork mixture into the center of the wrapper. Dab your index finger in the water and dampen the edges of the wrapper. Fold in half, creating a half-moon. Gently press the two halves together at the center of the curved edge. Then, working your way down one side from the center, make 2 small pleats and press the edges closed. Repeat on the other side of the dumpling. When you’re done, the dumpling will be closed, with 4 pleats and a slight curve. Repeat until you run out of pork. You should get about 50 dumplings.
Step 3
(Alternatively, you can simply seal the dumplings without pleating by pressing the edges of the folded wrapper together and gently crimping the sealed edge 4 times.)
Step 4
If boiling dumplings: Fill a 3-quart pot three-quarters of the way with water and bring to a rolling boil. Carefully drop in however many dumplings you want to eat and boil until they float, about 5 minutes. Remove from the water, serve with your favorite dipping sauce.
Step 5
If pan-frying dumplings: In a large saute pan with a lid over medium heat, combine 1/4 cup of water and 1 tablespoon of oil. Working in batches as needed, place the dumplings evenly across the pan, making sure they aren't touching. Partially cover the skillet and steam the dumplings until most of the water cooks off.
Step 6
Add 1 tablespoon of oil and scallions, if using. Pan-fry the dumplings on one side — or, if you prefer, all over — until golden brown and crispy, 3 to 4 minutes per side.
Step 7
Repeat to fry more dumplings in additional batches, as desired, adding more water and oil and adjusting the heat as needed to prevent the dumplings from burning.
Step 8
Remove from the pan, serve with your favorite dipping sauce.
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Nutritional Facts
Per serving
Calories
229
Fat
13 g
Saturated Fat
4 g
Carbohydrates
17 g
Sodium
288 mg
Cholesterol
35 mg
Protein
11 g
Fiber
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer Marian Liu.
Tested by Jim Webster.
Published February 3, 2021
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