I will never forget the time I was taught how to make authentic Chinese cuisine a few years ago, and to that end, I just wanted to share with you one of my favorite recipes of Shui-Jiao – Pork and Chive Dumplings.  These dumplings are one of my all time favorites of Chinese Take Out, however, with a couple of friends, you can turn this recipe into a dumpling dinner, and it is exactly what we did with a couple of our friends.


This recipe calls for boiling your dumplings – but I suggest that you use a bamboo steamer instead.  I have found that using a 8-12 cup coffee filter brushed with peanut or sesame oil works better than using parchment paper to line the base of the steamer – but to each chef their own.  These dumplings can also be fried in a wok to taste if that is your preference.  In the past I have also substituted the protein, in this case pork, for shrimp, beef, or lamb.

Ingredients – Makes about 30 Dumplings

4 tbsp. plus 1 tsp. Asian sesame oil
4 tbsp. soy sauce
2 tbsp. black vinegar
Flour, for dusting
3 12 oz. garlic, chives or scallions, finely chopped (1 12 cups)
2 tsp. mushroom powder
1 tsp. cornstarch
1 tsp. salt
12 tsp. grated ginger
12 tsp. white or black pepper
30 (4 12“) round wonton wrappers
1 lb. ground lean pork

The Method:

In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside. Line a rimmed baking sheet with parchment paper and sprinkle with flour; set aside. Put remaining sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions on facing page for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a tea towel.
Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.
Recipe courtesy of Saveur

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