Pork and Chive Dumplings

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch nonstick or cast iron skillet with lid
• •Large pot for boiling
• •Spider strainer or slotted spoon
• •Sheet pans for assembly
• •Parchment paper

Instructions

1. 1

   Season and mix the filling

   Place the ground pork in a large bowl. Add the soy sauce, Shaoxing wine, sesame oil, ginger, garlic, white pepper, sugar, and salt. Now here's the critical step: mix vigorously in one direction using a wooden spoon or your hand for a full two minutes. The mixture will transform from loose and crumbly to sticky and cohesive. This develops the proteins that give dumplings their characteristic bouncy texture. Add the cold water and mix another thirty seconds until absorbed. The filling should pull away from the bowl in a mass.

   Mixing in one direction (always clockwise or always counterclockwise) aligns the meat proteins and creates that springy texture. Haphazard stirring won't achieve the same result.
2. 2

   Add the chives

   Fold in the chopped garlic chives until evenly distributed. Don't overmix now or you'll release too much moisture from the greens. Cover the bowl and refrigerate for at least 30 minutes. This rest firms up the fat and makes filling easier to handle. The filling can be made up to 24 hours ahead.

3. 3

   Set up your pleating station

   Clear a large work surface. Set out your wrapper package, the filling, a small bowl of water, a sheet pan lined with parchment and dusted with flour, and a clean kitchen towel to cover finished dumplings. Keep the unused wrappers covered to prevent drying. Organization matters here. Once you find your rhythm, you won't want to stop.

4. 4

   Fill and pleat the dumplings

   Hold a wrapper in your non-dominant hand. Place a scant tablespoon of filling in the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to form a half-moon, pinching the top center to seal. Now create pleats: using your thumb and forefinger, fold small sections of the front edge toward the center while pressing against the flat back edge. You're aiming for five or six pleats that curve the dumpling into a crescent. Press firmly to seal completely. No gaps allowed, or your filling will escape during cooking.

   Your first dozen will look rough. By your third dozen, you'll have developed muscle memory. Don't aim for perfection. Aim for sealed edges.
5. 5

   Arrange for cooking or freezing

   Place finished dumplings on the floured sheet pan, not touching each other. Cover with the kitchen towel as you work. If freezing, place the entire pan in the freezer until dumplings are solid (about two hours), then transfer to freezer bags. They'll keep for two months. Cook directly from frozen, adding two minutes to the cooking time.

6. 6

   Make the dipping sauce

   Whisk together the soy sauce, black vinegar, chili oil if using, and sesame oil. Scatter the sliced scallion over the top. This sauce keeps refrigerated for a week. Adjust the ratios to your taste: more vinegar for brightness, more chili for heat.

7. 7

   To boil (for silky dumplings)

   Bring a large pot of water to a rolling boil. Add dumplings in batches of twelve to fifteen, stirring gently to prevent sticking. When the water returns to a boil, add one cup of cold water. Repeat this process twice more. After the third boil, the dumplings are done: they'll float, the wrappers will look translucent, and the filling will be cooked through. This takes about eight minutes total. Remove with a slotted spoon or spider strainer.

8. 8

   To pan-fry (for potstickers)

   Heat two tablespoons of vegetable oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange dumplings in a single layer, flat bottoms down, close but not touching. Fry until the bottoms turn golden brown, about two minutes. Listen for the sizzle. Don't move them. Add one-third cup water to the pan and immediately cover with a tight-fitting lid. The steam will cook the filling while the trapped heat crisps the bottoms. Cook for five minutes, then remove the lid and let any remaining water evaporate. The dumplings are ready when the bottoms are deeply golden and lacquered.

   A splatter screen placed upside-down over the pan lets steam escape while containing oil spatter during the final crisping phase.
9. 9

   Serve immediately

   Transfer dumplings to a warmed platter. Serve potstickers bottom-side up to show off those beautiful golden crusts. Place the dipping sauce in small individual bowls so guests can dunk at will. These wait for no one: eat them hot, when the wrappers are at their most tender and the filling is still juicy.

Chef Tips

• •Buy your dumpling wrappers from an Asian grocery if possible. The ones in mainstream supermarkets tend to be thicker and less pliable. Look for Shanghai-style round wrappers, sometimes labeled 'gyoza' or 'jiaozi' wrappers.
• •The fat content of your pork matters enormously. Lean pork makes dry, crumbly dumplings. If you can only find lean ground pork, ask your butcher to grind some pork shoulder for you, or mix in two ounces of ground pork fat.
• •Garlic chives (jiu cai) have flat leaves and a subtle garlic flavor. Regular chives are not a good substitute. If you cannot find garlic chives, use a combination of regular chives and one minced garlic clove.
• •For a large gathering, enlist help. Dumpling-making is traditionally a communal activity. Set out the components and let your guests pleat their own. The imperfect ones always taste best.
• •Pair these with cold beer, warm Shaoxing wine, or a dry Riesling with enough acidity to cut through the richness.

Advance Preparation

• •Filling can be made up to 24 hours ahead and refrigerated, well covered.
• •Assembled dumplings can be refrigerated for up to 4 hours before cooking. Keep them covered and separated on a floured surface.
• •Freeze uncooked dumplings on sheet pans until solid, then transfer to freezer bags for storage up to 2 months. Cook directly from frozen.
• •Dipping sauce keeps refrigerated for 1 week. Add the scallions fresh before serving.
• •For Lunar New Year gatherings, prepare the filling and set up your station the morning of. Make the pleating into a group activity that afternoon.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)