Pork And Chive Dumplings
Juicy Chinese pork dumplings with garlic chives, infused Sichuan peppercorn oil, and a ginger-scallion puree for extra moisture.
Nutrition
Estimates per serving (recipe yields 8).
- Calories
- 421
- total 3368
- Protein
- 17g
- total 136g
- Carbs
- 40g
- total 320g
- Fat
- 21g
- total 168g
- Fiber
- 2g
- total 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
- 1.50 tsp sesame oil
- 1 tsp sugar
- 0.50 tsp white pepper
- 0.50 tsp five spice powder
- 0.50 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
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
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
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.
Add 1 tbsp oyster sauce , 1 tbsp light soy sauce , 2 tsp dark soy sauce , 1.50 tsp sesame oil , 1 tsp sugar , 0.50 tsp white pepper , 0.50 tsp five spice powder , and 0.50 tsp salt . Mix well, whipping in one direction until the mixture resembles a paste.
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
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.
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.
View Cooklang Source
---
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.
---
== 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.