Matt Xiaxiang
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Main dishesPork and chive dumplings
Chinese dumplings filled with ground pork, Chinese chives, and flavoured with fresh aromatics and seasonings. Either steamed, boiled, or pan-fried.
Serve the dumplings with chilli sauce and a side of stir-fried vegetables.
Ingredients
Pork and chive filling
- 450 grams Minced pork, 20% fat
- 100 grams Chinese chives
- 5 cloves Garlic
- 2 centimetres Ginger
- 3 Spring onions
- 1.75 teaspoons Ground white pepper
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 0.75 tablespoon Shaoxing wine (optional)
- 2 teaspoons Sesame oil
- 1 tablespoon Chicken bouillon
- 2 teaspoons White sugar
- 1 teaspoon Salt
- 35 millilitres Water
Assembly and cooking
- 60 Dumpling wrappers
Instructions
Pork and chive filling
- Finely mince the garlic and ginger before turning into a paste. Chop the Chinese chives and spring onions into small pieces.
- Add all the ingredients to a large mixing bowl. Mix everything by stirring in a single direction until all liquid has been absorbed.
- Allow to rest for an hour.
Assembly and cooking
- To assemble a dumpling, dip your finger in water and wet the outer edges of the wrapper. Place about 1.5 teaspoons of filling in the centre, then pleat the edges together, ensuring the dumpling is tightly sealed.
- To pan-fry dumplings (other cooking methods detailed below) start by heating a non-stick pan with a tablespoon of neutral oil on medium heat.
- Once hot, evenly place dumplings flat side down in the pan without overcrowding. Fry for 3-4 minutes until the bottom becomes crispy.
- Pour a couple tablespoons of water directly onto the surface of the pan and immediately cover with a lid. This will steam the dumplings. They should be cooked throughout after another 5-7 minutes.
Helpful notes
Cooking tips
- Depending on your circumstances, you can either make your own homemade wrappers or use store bought wrappers. The wrappers should be supple, mouldable, and strong enough to hold the filling without breaking.
- Tasting the filling to adjust the flavour before assembling. Fry a pinch of the filling before assembling any dumplings.
- It's always better to under fill your dumplings than over fill, otherwise they may not completely seal and will break when cooked.
- Boiled dumplings: Bring a pot of water to a boil over high heat. Add the dumplings and bring the water to a high simmer for 5-6 minutes or until the dumplings float.
- Steamed dumplings: Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through.
Storage instructions
Allow dumplings to cool completely before storing.
Refrigeration: Uncooked dumplings can store in the fridge for an additional day but must be cooked soon after. Cooked dumplings can store for 3-4 days.
Freezing: If freezing uncooked dumplings, arrange them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag or container and store for 2-3 months. Freezing cooked dumplings is not recommended as it will significantly deteriorate their texture.
Re-heating instructions
Re-heat cooked dumplings by steaming or pan-frying.
Cook uncooked dumplings by boiling, steaming or pan-frying. If frozen, increase the cooking time by an extra 5-7 minutes.
Nutrition and dietary facts
Per serving:Calories: 489kcal (22%), Protein: 26.4g (44%), Fat: 19.8g (25%), Saturated fat: 6.1g (41%), Carbohydrates: 35.2g (13%), Sugars: 5g (20%), Fibre: 2.6g (9%)
NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.
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