Pork and chive dumplings
Pork jiaozi are a great classic of Chinese cuisine that always impresses. I never get tired of them.
Ingredients
- 20 jiaozi wrappers (or gyoza wrappers*)
- 200 g ground pork (40% fat / 60% lean)
- 80 g chives
- 1 egg
- 1 clove garlic
- 0,3 onion
- 2 tbsp soy sauce
- 1 tsp black sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 1 pinch white pepper
Method
- 1Finely chop the chives. Mince the garlic and onion. Separate the egg white from the yolk. Set aside.
- 2Mix all the recipe ingredients vigorously except the egg white.
- 3Put about a heaped teaspoon of filling on a dumpling wrapper and close it following the folding technique below. Moisten the edge of half the wrapper with your finger dipped beforehand in the egg white. The dampened dough will stick more easily. Also remember to press firmly between your fingers to seal everything properly.
- 4Cook for 7 minutes in boiling water.
Notes
These dumplings pair nicely with black (or red) rice vinegar with a julienne of ginger. For a spicier and more complex sauce: mix 2 tbsp black rice vinegar, 1 tbsp soy sauce, 1 tbsp water, 1/2 tsp chilli oil, 1/2 minced garlic, chives. Jiaozi (or gyoza) wrappers can be found at Asian grocers. You can also make them at home with the following recipe: dumpling wrappers (jiaozi and xiaolongbao). Here's a video detailing the half-moon folding of dumplings: https://youtu.be/mBhidSPNE6A If you can't manage a pretty half-moon fold, don't despair: you can always just fold the wrapper in half. A quick thanks to Ivy, who kindly gave me her recipe. :)
