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Brian Sunter

Pork And Chive Dumplings

Juicy Chinese pork dumplings with garlic chives, infused Sichuan peppercorn oil, and a ginger-scallion puree for extra moisture.

via thewoksoflife.com

2 hours 8 servings
dumplings pork chinese chives
Scale
Units

Nutrition

Authored values; per-serving basis not stated.

Calories
3368
Protein
136g
Carbs
320g
Fat
168g
Fiber
16g

Nutrition from source, total for 8 servings. Makes about 4 dozen dumplings.

Ingredients

  • 0.25 cup neutral oil
  • 1 tbsp Sichuan peppercorns
  • - star anise
  • 5 cloves garlic
  • 0.75 cup water
  • 1 tbsp fresh ginger
  • 0.33 cup scallion
  • 1 lb ground pork
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1.5 tsp sesame oil
  • 1 tsp sugar
  • 0.5 tsp white pepper
  • 0.5 tsp five spice powder
  • 0.5 tsp salt
  • 2 cups Chinese garlic chives
  • 2 packs dumpling wrappers

Equipment

  • small saucepan
  • food processor
  • mixing bowl
  • bowl
  • strainer
  • sheet pan

Instructions

Infused Oil

1

To a small saucepan over medium heat, add 0.25 cup neutral oil , 1 tbsp Sichuan peppercorns , star anise , and 5 cloves garlic . Heat for 5 minutes until the garlic is lightly browned. Remove from heat and let cool.

Ginger Scallion Puree

2

Add 0.75 cup water , 1 tbsp fresh ginger , chopped, and 0.33 cup scallion , roughly chopped, to a food processor . Puree until smooth.

Filling

3

Add 1 lb ground pork to a mixing bowl . Add the ginger scallion puree in three batches, whipping in one direction until the pork completely absorbs the liquid before adding the next batch.

4

Add 1 tbsp oyster sauce , 1 tbsp light soy sauce , 2 tsp dark soy sauce , 1.5 tsp sesame oil , 1 tsp sugar , 0.5 tsp white pepper , 0.5 tsp five spice powder , and 0.5 tsp salt . Mix well, whipping in one direction until the mixture resembles a paste.

5

In a separate bowl , mix together 2 cups Chinese garlic chives , finely chopped, and the infused oil poured through a strainer . Combine the chives with the meat mixture and whip until well-combined.

Assembly

6

Set up a sheet pan lined with parchment paper, a small bowl of water, and keep 2 packs dumpling wrappers under a damp paper towel to prevent drying.

7

To assemble, dip your finger in water and wet the outer edges of a round wrapper. Add about 1 tablespoon of filling to the center and pleat closed, making sure the dumpling is tightly sealed. Place on the parchment-lined sheet pan spaced slightly apart. Repeat until you've run out of filling or wrappers.

Related recipes

View Cooklang Source
recipe.cook 
---
title: Pork And Chive Dumplings
description: "Juicy Chinese pork dumplings with garlic chives, infused Sichuan peppercorn oil, and a ginger-scallion puree for extra moisture."
servings: 8
time: 2 hours
tags: [dumplings, pork, chinese, chives]
cuisine: chinese
difficulty: medium
source: https://thewoksoflife.com/pork-chive-dumplings/#recipe
nutrition-calories: 3368
nutrition-protein: 136g
nutrition-carbs: 320g
nutrition-fat: 168g
nutrition-fiber: 16g
nutrition-note: Nutrition from source, total for 8 servings. Makes about 4 dozen dumplings.
rating: 4.5
---

== Infused Oil ==

To a #small saucepan{} over medium heat, add @neutral oil{0.25%cup}, @Sichuan peppercorns{1%tbsp}, @star anise{1}, and @garlic{5%cloves}. Heat for ~infuse{5%minutes} until the garlic is lightly browned. Remove from heat and let cool.

== Ginger Scallion Puree ==

Add @water{0.75%cup}, @fresh ginger{1%tbsp}, chopped, and @scallion{0.33%cup}, roughly chopped, to a #food processor{}. Puree until smooth.

== Filling ==

Add @ground pork{1%lb} to a #mixing bowl{}. Add the ginger scallion puree in three batches, whipping in one direction until the pork completely absorbs the liquid before adding the next batch.

Add @oyster sauce{1%tbsp}, @light soy sauce{1%tbsp}, @dark soy sauce{2%tsp}, @sesame oil{1.5%tsp}, @sugar{1%tsp}, @white pepper{0.5%tsp}, @five spice powder{0.5%tsp}, and @salt{0.5%tsp}. Mix well, whipping in one direction until the mixture resembles a paste.

In a separate #bowl{}, mix together @Chinese garlic chives{2%cups}, finely chopped, and the infused oil poured through a #strainer{}. Combine the chives with the meat mixture and whip until well-combined.

> The chives must be finely chopped or the filling may not bind together as well.

== Assembly ==

Set up a #sheet pan{} lined with parchment paper, a small #bowl{} of water, and keep @dumpling wrappers{2%packs} under a damp paper towel to prevent drying.

To assemble, dip your finger in water and wet the outer edges of a round wrapper. Add about 1 tablespoon of filling to the center and pleat closed, making sure the dumpling is tightly sealed. Place on the parchment-lined sheet pan spaced slightly apart. Repeat until you've run out of filling or wrappers.

> Steam, pan-fry, or boil following your preferred dumpling cooking method.

> To freeze, cover the tray with plastic bags and place in the freezer overnight. Once frozen solid, transfer to freezer bags for up to 2 months.