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Pork and Chive Dumplings

Pork and Chive Dumplings

Peter Cho's easy take on traditional soup dumplings swaps out the liquified filling, instead nestling his bite-sized parcels in a gingery chicken broth.

Calories
133
Carbohydrates
27g
Protein
26g
Potassium
716mg
Fiber
7g
Sugar
15g

Ingredients

Dumplings

  • 1/2 cup chopped garlic chives or chives

  • One (1-inch) piece of fresh ginger, peeled and sliced

  • 2 garlic cloves

  • 1 tablespoon soy sauce

  • 1 tablespoon Chinese rice wine (Shaoxing)

  • 2 teaspoons light brown sugar

  • 2 teaspoons light sesame oil

  • 1 teaspoon toasted sesame oil

  • Kosher salt

  • 1 pound fatty ground pork, preferably from the shoulder

  • 28 gyoza wrappers (3 1/2-inch round)

  • Napa cabbage leaves, for steaming

Dipping Sauce

  • 3/4 cup chicken stock or low-sodium broth

  • 1/4 cup Chinese black vinegar

  • 2 tablespoons unseasoned rice wine vinegar

  • One (1-inch) piece of fresh ginger, peeled and julienned

Direction

Make the dumplings

  1. In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.

  2. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.

  3. Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.

    Meanwhile, make the dipping sauce

  4. In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.

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