Pork and Chive Dumplings

Ingredients

• 300 g All-Purpose Flour (sifted)
• 1/2 tsp Salt (fine sea salt)
• 150 ml Hot Water (just off the boil)
• 250 g Ground Pork (80% lean)
• 1 tbsp Shaoxing Wine (Chinese cooking wine)
• 1 tbsp Soy Sauce (light soy sauce)
• 1 tsp Aromatic Water (optional extra splash of Shaoxing wine)
• 1/4 tsp White Pepper (ground)
• 1/4 tsp MSG (optional for umami)
• 1 tsp Sugar (granulated)
• 2 tsp Ginger (finely minced)
• 2 tsp Garlic (finely minced)
• 2 pcs Scallions (white and green parts, finely chopped)
• 1 tsp Szechuan Peppercorns (soaked in hot water for 30 min)
• 2 tbsp Chives (finely chopped)
• 1 tsp Sesame Oil (toasted)
• 2 tbsp Black Vinegar (Chinese black rice vinegar)
• 1 tsp Chili Oil (spicy oil for dipping)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour and salt, then slowly pour in the hot water while stirring until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes until smooth.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten.

   Time: PT20M

3. Prepare Aromatics

   Finely mince the ginger, garlic, and scallions. Pound them together in a small bowl until fragrant.

   Time: PT5M

4. Soak Szechuan Peppercorns

   Place the Szechuan peppercorns in a separate bowl and cover with hot water. Let sit for 30 minutes.

   Time: PT30M

5. Mix the Filling

   In a large bowl combine ground pork, Shaoxing wine, soy sauce, aromatic water, salt, sugar, white pepper, and MSG. Add the minced ginger‑garlic‑scallion mixture, the soaked Szechuan peppercorns (drained), chopped chives, and sesame oil. Mix until just combined; avoid over‑mixing.

   Time: PT5M

6. Shape the Dumplings

   Divide the rested dough into two halves. Roll each half into a long rope and cut into 10‑gram pieces. Flatten each piece with the palm, then roll into a thin circle (about 8 cm diameter). Place a teaspoon of filling in the center, fold, pinch and seal the edges tightly.

   Time: PT20M

7. Pan‑Fry the Dumplings

   Heat a lightly oiled skillet over medium‑high heat. Arrange the dumplings flat‑side down and fry until the bottoms turn golden brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

8. Steam the Dumplings

   Carefully add enough water to cover the bottom of the pan (about 1/4 cup), then immediately cover with a lid. Steam for 5 minutes until the filling is cooked through.

   Time: PT5M

   Temperature: Medium heat

9. Crisp the Bottom

   Remove the lid and continue cooking until all the water evaporates and the bottoms become extra‑crisp, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high heat

10. Make the Dipping Sauce

    In a small bowl combine black vinegar and chili oil. Stir well.

    Time: PT2M

11. Serve

    Transfer the dumplings to a serving plate, drizzle with a little extra sesame oil if desired, and serve with the dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Shaoxing Wine: Dry sherry
• Instead of Soy Sauce: Tamari
• Instead of White Pepper: Black pepper
• Instead of MSG: Soy sauce
• Instead of Sugar: Honey
• Instead of Ginger: Ground ginger (less aromatic)
• Instead of Scallions: Leeks
• Instead of Szechuan Peppercorns: Black pepper (different flavor)
• Instead of Chives: Green onions
• Instead of Sesame Oil: Peanut oil
• Instead of Black Vinegar: Balsamic vinegar (different flavor)
• Instead of Chili Oil: Sriracha

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Sharp Knife
• Skillet or Frying Pan
• Spatula
• Measuring Spoons
• Kitchen Scale
• Small Bowl

Critical Steps — Do Not Skip

• Achieving a smooth, non‑sticky dough with hot water.
• Resting both dough and peppercorns for proper texture and flavor.
• Sealing the dumpling edges tightly to prevent leakage during steaming.
• Timing the steam step so the pork is fully cooked but the wrapper stays tender.

Chef Tips from the Video

• Using water that is just off the boil creates a tender, chewy wrapper.
• Let the dough rest; it makes rolling thin sheets much easier.
• For extra aroma, toast the Szechuan peppercorns briefly before soaking.
• Serve the dumplings hot; the crisp bottom loses texture as it cools.

Troubleshooting

Storage

Refrigerator: Store uncooked dumplings in an airtight container for up to 24 hours.

Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Cook from frozen, adding 2‑3 minutes to steam time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Dough can be refrigerated for up to 2 hours before shaping.
• Filling can be prepared a day ahead and kept refrigerated.
• Uncooked dumplings freeze well; steam directly from frozen for a quick meal.

Frequently Asked Questions