Steamed pork and chive dumplings
Restaurant-style, super tasty steamed pork and chive dumplings served with umami dumpling dipping sauce. So easy to make and so good.
Servings: 60 dumplings
Calories per serving: 46kcal
Equipment
- Steamer
Ingredients
- 60 gyoza wrappers
For fillings
- 1 lb ground pork
- 5 cloves garlic minced
- 1 tsp ginger peeled, minced
- ½ c chives chopped, plus extra for garlic
- ¼ tsp white pepper
- ¼ tsp black pepper
- ½ tsp Kosher salt
- 2 tbsp fish sauce or soy sauce
- 2 medium egg yolks
- 1 tbsp cornstarch
For dumpling dipping sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 4 tsp light brown sugar
- 1 tbsp black vinegar or balsamic vinegar
- ¼ tsp sesame oil
- ½ tsp white part of green onion chopped
Instructions
For fillings
- In a large mixing bowl, combine all ingredients and mix for 4-5 minutes.
- Heat a small frying pan with vegetable oil over medium-high heat. Take a small number of fillings (about 2 tbsp) to cook in a pan and do taste testing.
- Adjust seasoning if necessary with salt and pepper.
- Let the mixture rest and marinate in the fridge for at least 6 hours before cooking. It's better to do this step the night before (See cooking schedule for more information).
Folding
- Put a small number of dumpling fillings (about 1 to 2 tsp) in the middle of the gyoza.
- Dip your fingers in water or use a pastry brush to moisten (not soak) the edge of gyoza.
- Use your thumb and index fingers to lift the edges closest to you.
- Tightly pinch the edges together.
- Turn gyoza, so the other edge stays closest to you. Use your index finger and lift the middle of that edge toward the center.
- Carefully seal all the edges together tightly.
- Make sure to get rid of any air inside the dumpling. The gyoza should tightly wrap outside the fillings without any air space or water will get into it.
- The dumpling should be neat without filling spilling out or breaking points on the gyoza wrapper.
For steaming
- Set up a steamer. Make sure the water reaches boiling point before starting the steaming process.
- Line steamer with cabbage leaves or parchment papers (cut a few holes on them so the steaming can get through).
- Place dumplings at least 1 inch apart so they won’t stick together after steaming.
- Use a spray bottle to mist the dumpling lightly, or use a pastry brush and lightly brush each dumpling with water before steaming.
- Adjust the heat to medium or medium-high so the water is not boiling too hard. If not, water may touch the dumplings and cause them to become soggy.
- It should take 10 to 15 minutes to steam each batch of dumplings. Serve dumplings hot, garnish with chopped chives, and serve with dumpling dipping sauce on the side.
For dipping sauce
- Combine all ingredients (except onion) and mix well; right before serving, add chopped onion.
Notes
- Can I use this recipe to make different kinds of steamed dumplings?
- Yes, you can. You can transform this pork dumplings recipe into the famous pork and prawn or pork and shrimp dumplings. Just deduct the amount of ground pork called in the recipe and replace it with the same amount of roughly chopped prawn/shrimps.
- How long can these dumplings be kept?
- These steamed pork and chive dumplings can be kept under refrigeration (uncooked) for up to 24 hours and freezing for up to 1 month.
- How can I thaw frozen dumplings?
- Put frozen dumplings on a tray at least half an inch apart from one another, then thaw in refrigerator overnight, do not thaw frozen dumplings at room temperature.
- Once completely thawed, dumplings are good for up to 24 hours under refrigeration.
- How long can dumpling dipping sauce be good for?
- The dipping sauce can be kept in an airtight container in the fridge for up to 2 weeks.
Nutrition
Calories: 46kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 148mgPotassium: 34mgFiber: 0.2gSugar: 0.3gVitamin A: 25IUVitamin C: 0.3mgCalcium: 7mgIron: 0.4mg