Pork & Chive Dumplings in Chilli Oil - Marion's Kitchen

Ingredients

• 500 g Ground Pork (20% fat, preferably from a butcher for juiciness)
• 100 g Garlic Chives (Flat‑leaf Chinese chives, roughly chopped)
• 1 Tbsp Sesame Oil (Toasted sesame oil for aroma)
• 2 Tbsp Chicken Stock (Low‑sodium, adds moisture to filling)
• 1 Egg (Large, room temperature)
• 1 tsp Corn Flour (Also called cornstarch, for binding)
• 1/2 tsp Salt (Kosher or table salt)
• 30 Dumpling Wrappers (Store‑bought round wheat flour wrappers, about 8 cm diameter)
• 2 Tbsp Soy Sauce (Light soy sauce for dipping sauce)
• 1 Tbsp White Distilled Vinegar (Can substitute Chinese black vinegar if available)
• 2 Tbsp Homemade Chili Oil (Spicy oil with chili flakes, Szechuan peppercorns, star anise, cinnamon)
• 1 clove Garlic (Minced, for sauce)
• 1 stalk Spring Onion (Green part only, sliced for sauce garnish)

Instructions

1. Prepare Garlic Chives

   Rinse the garlic chives, trim the roots, and slice them into thin strips.

   Time: PT5M

2. Make the Filling

   In a mixing bowl combine ground pork, chopped garlic chives, sesame oil, chicken stock, egg, corn flour, and salt. Using a spatula, mix vigorously for 2–3 minutes until the mixture becomes sticky and glossy, resembling a thick batter.

   Time: PT5M

3. Prepare the Dipping Sauce

   In a small bowl whisk together soy sauce, white distilled vinegar, homemade chili oil, minced garlic, and sliced spring onion.

   Time: PT3M

4. Fill and Fold Dumplings

   Place a dumpling wrapper on a clean surface, add about 1 tsp of filling in the center, moisten the edges with a few drops of water, fold the wrapper in half, pinch the top, then bring the side pleats together and pinch firmly to seal.

   Time: PT5M

5. Boil Dumplings – First Blast

   Bring a large pot of water to a rapid boil. Gently add the dumplings, stirring lightly to keep them from sticking. When the dumplings rise to the surface, add a splash of cold water (about 1/4 cup).

   Time: PT2M

   Temperature: 100°C

6. Boil Dumplings – Second Blast

   Allow the water to return to a boil, then add another splash of cold water. Repeat once more (total of three cold‑water additions). After the final boil, let the dumplings cook for another 2–3 minutes until the wrappers are tender and the filling is fully cooked.

   Time: PT5M

   Temperature: 100°C

7. Serve

   Using a slotted spoon, transfer the dumplings to a serving bowl. Drizzle with additional chili oil if desired and serve with the prepared dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g