How to make pork and chives dumpling

pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers offer more fiber, while wonton wrappers are usually cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari can be a gluten-free option.

Prepare the filling by mixing pork, chopped chives, minced ginger, minced garlic, soy sauce, sesame oil, chopped green onions, salt, and pepper in a bowl.

Place a dumpling wrapper on a clean surface and add a spoonful of filling in the center.

Moisten the edges of the wrapper with water, fold it in half, and pinch to seal tightly, ensuring no air is trapped inside.

Repeat the process until all filling is used, placing the dumplings on a floured surface to prevent sticking.

For steaming, arrange dumplings in a steamer basket lined with parchment paper, ensuring they are not touching.

Steam the dumplings over boiling water for about 10-12 minutes until the pork is cooked through and the wrappers are translucent.

For pan-frying, heat oil in a skillet over medium heat and arrange dumplings in a single layer.

Fry the dumplings until the bottoms are golden brown, about 3-4 minutes, then add water to the skillet and cover immediately.

Steam in the skillet for an additional 5-7 minutes until the water evaporates and the dumplings are cooked through.

Serve hot with a dipping sauce made of soy sauce and vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens