Easy Pan-Fried Pork and Chive Dumplings
Master the art of homemade dim sum with these juicy pork and chive dumplings. Perfectly seasoned and featuring a satisfying contrast between a tender boiled top and a crispy pan-fried bottom, they are the ultimate comfort food.
Servings4 Portions
Prep Time90 Mins
Cook Time50 Mins
Difficulty
Intermediate
Ingredients
4
- 20% fat pork mince500 g
- Chinese garlic chives, finely sliced200 g
- defrosted pre-made dumpling wrappers40 pcs
- light soy sauce1.5 tbsp
- oyster sauce1 tbsp
- sesame oil1 tbsp
- Chinese black vinegar1 tbsp
- chilli oil1 tsp
- small spring onion, finely sliced1 pc
- white pepper1 tsp
- sugar1 tsp
- salt1 tsp
- cornflour1.5 tsp
- vegetable oil for frying2 tbsp
Step-by-Step Instructions
01
In a large mixing bowl, combine the pork mince and finely sliced Chinese garlic chives. Add the light soy sauce, oyster sauce, white pepper, salt, sugar, cornflour, and sesame oil. Mix thoroughly until the filling is well combined and slightly tacky. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop.
02
While the meat is marinating, prepare the dipping sauce by whisking together the Chinese black vinegar, chilli oil, and finely sliced spring onion in a small bowl. Keep this chilled until ready to serve.
03
To assemble the dumplings, place a dumpling wrapper in your palm. Dip your finger in cold water and moisten the edges. Place about 1/2 tablespoon of the pork filling in the center. Fold the wrapper in half and pinch the center firmly. Create small pleats along the edges from the center outward to the right, then repeat for the left side, pinching tightly to ensure a complete seal. Repeat until all 40 dumplings are formed.
04
Bring a large pot of water to a rolling boil. Cook the dumplings in batches of about 10 to avoid crowding. Boil for 3-4 minutes; they are ready when they float to the surface and the water returns to a simmer. Use a slotted spoon to carefully remove them and set aside on a tray.
