Pork and Chive Dumplings

Ingredients for Pork and Chive Dumplings

• 230g fatty pork mince

• 1/2 tablespoons Shaoxing wine

• 1/4 teaspoons Asian sesame oil

• 1/2 teaspoons Vietnamese chilli-garlic sauce (preferably Huy Fong brand)

• 1 1/2 teaspoons finely grated peeled ginger

• 1/2 teaspoons rice vinegar (not seasoned)

• 2 teaspoons soy sauce

• 1/2 teaspoons kosher salt

• Pinch of white pepper

• 3 tablespoons finely chopped coriander stems

• 3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or spring onions

• 24 to 30 round dumpling wrappers (preferably with egg)

• Accompaniment: Lantern dumpling sauce

• Garnish: thinly sliced spring onions

Combine all ingredients (except coriander stems, chives, and wrappers) in a large bowl, then stir in coriander stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.

Place a slightly rounded teaspoon of filling in centre of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.

Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

Avvertenza

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