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Pork Chive Dumplings Recipe

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4.8 from 65 reviews

These Pork Chive Dumplings are a flavorful Asian-inspired dish featuring a succulent ground pork filling seasoned with aromatic spices and fresh Chinese garlic chives, wrapped in tender dumpling skins. The recipe includes a fragrant infused oil made with Sichuan peppercorns, star anise, and garlic, and a bright liquid puree of ginger and scallions to elevate the dumpling filling. Perfect for steaming or pan-frying, these dumplings deliver a harmonious blend of savory, umami, and fragrant notes for a satisfying appetizer or meal.

Ingredients

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Infused Oil

  • ¼ cup neutral oil (vegetable, canola, or avocado oil)
  • 1 tablespoon Sichuan peppercorns
  • 1 star anise
  • 5 cloves garlic

Liquid Puree

  • ¾ cup water
  • 1 tablespoon fresh ginger, chopped
  • ⅓ cup scallion, roughly chopped

Dumpling Filling

  • 1 pound ground pork (80/20 meat to fat ratio)
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 1½ teaspoons sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • ½ teaspoon five spice powder
  • ¼ – ½ teaspoon salt (recommended ½ teaspoon)
  • 2 cups Chinese garlic chives, finely chopped
  • 1-2 packs store-bought dumpling wrappers

Instructions

  1. Prepare the infused oil: In a small saucepan, combine ¼ cup of neutral oil with 1 tablespoon Sichuan peppercorns, 1 star anise, and 5 cloves garlic. Heat gently over low to medium heat to infuse the oil with the spices and aromatics, then remove from heat and strain out solids if desired. Set aside to cool.
  2. Make the liquid puree: In a blender or food processor, combine ¾ cup water, 1 tablespoon chopped fresh ginger, and ⅓ cup roughly chopped scallions. Blend until smooth to create a flavorful liquid base for the dumpling filling.
  3. Prepare the filling: In a large mixing bowl, add 1 pound ground pork. Incorporate 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 1½ teaspoons sesame oil, 1 teaspoon sugar, ½ teaspoon white pepper, ½ teaspoon five spice powder, and ½ teaspoon salt. Pour in the liquid puree slowly and mix until well combined and the mixture becomes sticky. Then fold in 2 cups finely chopped Chinese garlic chives. Let the filling rest for 10-15 minutes to allow flavors to meld.
  4. Assemble the dumplings: Place a dumpling wrapper on your palm, add about 1 tablespoon of filling in the center, moisten the edges with water, and fold the wrapper over to form a half-moon shape. Pleat the edges firmly to seal the dumpling completely. Repeat with remaining wrappers and filling.
  5. Cook the dumplings: Choose your preferred cooking method: steaming or pan-frying. To steam, place dumplings in a lined steamer basket over boiling water and steam for 8-10 minutes until pork is fully cooked and wrappers are translucent. To pan-fry, heat a tablespoon of oil in a non-stick skillet, arrange dumplings in the pan, fry until bottoms are golden brown, then add ¼ cup water and cover to steam for 6-8 minutes or until cooked through and water evaporates.
  6. Serve: Drizzle the prepared infused oil over the cooked dumplings or use as a dipping sauce accompaniment. Garnish as desired and enjoy hot for best flavor and texture.

Notes

  • If you prefer, homemade dumpling wrappers can be used instead of store-bought for a fresher texture.
  • The infused oil can be refrigerated and used as a flavorful condiment for other dishes.
  • Adjust salt and spice levels to taste depending on your ingredients and preference.
  • Cooking times may vary slightly based on dumpling size and cooking equipment.
  • Make sure to seal dumplings tightly to prevent filling from leaking during cooking.

Find it online: https://amandafood.com/pork-chive-dumplings-recipe/