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.
- 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
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 amount 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 marinated in the fridge for at least 6 hours before cooking time. It's better to do this step a night before (See cooking schedule for more information).
Put a small amount of dumpling fillings (about 1 to 2 tsp) in the middle of 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 middle.
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 any filling spilling out or breaking point on the gyoza wrapper.
Set up a steamer. Make sure the water reaches boiling point before starting 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 lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
Adjust the heat down to medium or medium high so the water is not boiling too hard. If not, water may touch the dumplings and cause them become soggy.
It should take somewhere from 10 to 15 minutes to steam each batch of dumplings. Serve dumplings hot, garnish with chopped chives and served with dumpling dipping sauce on the side.
- 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 for?
- 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 with at least half an inch apart from one another then thaw in refrigerator over night. Because of food safety purpose, do not thaw frozen dumplings at room temperature.
- Once completely thaw, 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.