Pork and Chive Dumpling Platter (Jiaozi)

Dumplings

• 120 g Fresh garlic chives
• 2 pieces Spring onion
• 20 g Ginger root, peeled
• 2 cloves Garlic
• 400 g Minced pork
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing Cooking Wine
• 2 tsp Toasted sesame oil
• 40 pieces Gyoza dumpling wrappers

Dipping sauce

• 3 tbsp Light soy sauce
• 2 tbsp Chinese black vinegar
• 1 tsp Caster sugar
• 1 tsp Toasted sesame oil

1. Finely slice the garlic chives and spring onion. Grate the ginger and finely grate the garlic.
2. In a mixing bowl, combine the minced pork, sliced garlic chives, spring onion, ginger and garlic. Add the light soy sauce, Shaoxing wine and toasted sesame oil, then mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky.
3. Set up a small bowl of water for sealing. Place a wrapper in your palm, add about 1 tablespoon of filling, then moisten the edge and pleat to seal firmly; repeat with the remaining wrappers and filling. Keep the finished dumplings covered as you work so the wrappers do not dry out.
4. Stir together the light soy sauce, Chinese black vinegar, caster sugar and toasted sesame oil until the sugar dissolves. Pour into a small serving bowl.
5. Bring a large pot of water to a rolling boil. Add the dumplings in batches, stirring gently once so they do not stick, and boil for 5 to 7 minutes until they float and the filling is cooked through. Lift out with a slotted spoon and transfer to a warm platter.
6. Serve the dumplings hot with the dipping sauce alongside for sharing. If needed, boil the final batch just before serving so the platter stays steamy and tender.

Made this recipe? Rate it — a comment is optional.