TasteToronto | Pork and Chive Dumplings With Chili Oil

Pork and Chive Dumplings With Chili Oil

Moderate

Pork and Chive Dumplings With Chili Oil

Pork and Chive Dumplings With Chili Oil

Method

Dough 6 Steps

  • Step 1

    Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn't need to flour the surface.

  • Step 2

    Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.

  • Step 3

    After 40 minutes take dough out and knead a few more times.

  • Step 4

    Roll dough into a rope and cut into small pieces about 12 to 13 grams or 14 to 16 grams for larger dumplings. Make sure to cover up dough you aren't using because it dries up quickly. I typically cover dough I am not working on with damp paper towel.

  • Step 5

    Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.

  • Step 6

    Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.

Filling 2 Steps

  • Step 1

    Place all dumpling ingredients ground pork, chopped shrimp, ginger, garlic, soy sauce, Shaoxing wine, salt, white pepper, cabbage, green onions and sesame oil in a bowl and mix with a wooden spoon until well combined and all ingredients are evenly distributed.

  • Step 2

    To test the seasoning of the dumpling filling, I take about a teaspoon of filling on a plate and microwave for 30 seconds or less until cooked and taste and adjust seasoning accordingly if necessary.

Assembly 4 Steps

  • Step 1

    Fill a small bowl with water if using store bought dumplings.

  • Step 2

    Take 1 tablespoon of your filling and place in the middle of your dumpling wrapper.

  • Step 3

    Wet the tip of your finger and run around the dumpling wrapper. Fold as desired, e.g. you can use your fingers to pleat the dumpling wrapper as desired. You do not need to wet finger if you made your own dumpling wrappers, they usually can seal shut just fine without water.

  • Step 4

    Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately.

To Fry 6 Steps

  • Step 1

    In a large skillet, heat over medium heat and coat pan with oil.

  • Step 2

    Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 1 minute.

  • Step 3

    Add about 1/2 cup water, cover and cook for 3 to 4 minutes.

  • Step 4

    Remove the lid and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.

  • Step 5

    Pour over desired amount of chili oil and coat dumplings.

  • Step 6

    Serve immediately.

Tags:

Toronto Recipes

Best Dumpling Recipes

Chinese Recipes

Dumplings

Chive Dumplings

Pork Dumplings

Pork and Chive Dumplings

Pork and Chive Dumplings With Chili Oil

Moderate

Pork and Chive Dumplings With Chili Oil

Nadia Boachie
written by

Nadia Boachie

Pork and Chive Dumplings With Chili Oil

Yields:

Serves 6

Prep Time:

1 hours 0 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

Chinese

Main Dishes

Ingredients

Dough

  • 2 1/4 cups (320 grams) all-purpose flour

  • 3/4 cup (175 grams) warm water

  • OR use 2 packs of store-bought dumpling wrappers

Filling

  • 1 1/2 pounds ground pork (at least 20% fat)

  • 1/2 pound (250 grams) shrimp, peeled and deveined (about 16 medium-size shrimp)

  • 1 tablespoon ginger, freshly grated

  • 1 clove garlic

  • 2 tablespoons soy sauce

  • 2 tablespoons Shaoxing wine

  • 1 teaspoon sea salt

  • 1/4 teaspoon white pepper

  • 1/2 pound napa cabbage, shredded

  • 4 green onions, finely chopped

  • 2 tablespoons sesame oil

To Serve

  • Vegetable oil (to fry)

  • Chili oil (homemade or store-bought)

Send list of ingredients to myself

Method

Dough 6 Steps

  • Step 1

    Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn't need to flour the surface.

  • Step 2

    Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.

  • Step 3

    After 40 minutes take dough out and knead a few more times.

  • Step 4

    Roll dough into a rope and cut into small pieces about 12 to 13 grams or 14 to 16 grams for larger dumplings. Make sure to cover up dough you aren't using because it dries up quickly. I typically cover dough I am not working on with damp paper towel.

  • Step 5

    Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.

  • Step 6

    Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.

Filling 2 Steps

  • Step 1

    Place all dumpling ingredients ground pork, chopped shrimp, ginger, garlic, soy sauce, Shaoxing wine, salt, white pepper, cabbage, green onions and sesame oil in a bowl and mix with a wooden spoon until well combined and all ingredients are evenly distributed.

  • Step 2

    To test the seasoning of the dumpling filling, I take about a teaspoon of filling on a plate and microwave for 30 seconds or less until cooked and taste and adjust seasoning accordingly if necessary.

Assembly 4 Steps

  • Step 1

    Fill a small bowl with water if using store bought dumplings.

  • Step 2

    Take 1 tablespoon of your filling and place in the middle of your dumpling wrapper.

  • Step 3

    Wet the tip of your finger and run around the dumpling wrapper. Fold as desired, e.g. you can use your fingers to pleat the dumpling wrapper as desired. You do not need to wet finger if you made your own dumpling wrappers, they usually can seal shut just fine without water.

  • Step 4

    Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately.

To Fry 6 Steps

  • Step 1

    In a large skillet, heat over medium heat and coat pan with oil.

  • Step 2

    Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 1 minute.

  • Step 3

    Add about 1/2 cup water, cover and cook for 3 to 4 minutes.

  • Step 4

    Remove the lid and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.

  • Step 5

    Pour over desired amount of chili oil and coat dumplings.

  • Step 6

    Serve immediately.

Tags:

Toronto Recipes

Best Dumpling Recipes

Chinese Recipes

Dumplings

Chive Dumplings

Pork Dumplings

Pork and Chive Dumplings

Pork and Chive Dumplings With Chili Oil