Finding my favorite pork and chive dumplings in NYC - Episode 4

Ingredients

• 250 g Ground Pork (80% lean, preferably from a local butcher)
• 50 g Fresh Chives (Finely chopped)
• 1 Tbsp Soy Sauce (Light soy sauce)
• 1 Tbsp Shaoxing Wine (Optional, adds depth)
• 1 tsp Sesame Oil (Toasted, for flavor)
• 1 tsp Fresh Ginger (Minced)
• 1 tsp Garlic (Minced)
• 0.25 tsp White Pepper (Ground)
• 0.5 tsp Salt (Fine sea salt)
• 200 g All‑Purpose Flour (For dough, sifted)
• 100 ml Water (Cold, for dough)
• 2 Tbsp Vegetable Oil (For pan‑frying)
• 30 pieces Dumpling Wrappers (Round, 8‑cm diameter, store‑bought)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour and cold water, stirring until a shaggy dough forms. Knead on a lightly floured surface for about 2 minutes until smooth, then cover with a damp cloth and let rest for 15 minutes.

   Time: PT15M

2. Prepare the Filling

   While the dough rests, place ground pork in a bowl. Add chopped chives, soy sauce, Shaoxing wine, sesame oil, minced ginger, minced garlic, white pepper, and salt. Mix thoroughly until the mixture becomes slightly sticky.

   Time: PT10M

3. Roll the Wrappers

   Divide the rested dough into 30 equal pieces (about 10 g each). Roll each piece into a thin 8‑cm round wrapper, aiming for a skin thin enough to be translucent but sturdy enough to hold filling.

   Time: PT10M

4. Fill and Seal Dumplings

   Place a heaping teaspoon of filling in the center of each wrapper. Moisten the edge with a drop of water, fold in half, and pleat the edges to seal tightly.

   Time: PT5M

5. Pan‑Fry (Pot‑Stickers)

   Heat 2 Tbsp vegetable oil in a skillet over medium‑high heat (about 350°F). Arrange dumplings flat‑side down, spacing them evenly. Fry for 2 minutes until the bottoms turn golden brown.

   Time: PT2M

   Temperature: 350°F

6. Steam the Dumplings

   Carefully add 1/4 cup water to the skillet, then immediately cover with a lid. Reduce heat to medium and steam for 5 minutes, or until the water has evaporated and the filling is cooked through.

   Time: PT5M

7. Finish Frying

   Remove the lid and let the remaining moisture evaporate, frying an additional 1 minute to re‑crisp the bottoms.

   Time: PT1M

   Temperature: 350°F

8. Serve

   Transfer dumplings to a plate and serve hot with a dipping sauce of soy sauce, vinegar, and a dash of chili oil if desired.

   Time: PT2M

Nutrition Facts

Calories

45

Protein

3 g

Carbohydrates

5 g

Fat

2 g

Fiber

0.5 g