Sichuan Pork and Chive Dumplings (Jiaozi)

Ingredients

• 200 g (7 oz) Ground Pork (medium fat)
• 50 g (1.8 oz) Chinese Chives
• 10 g (0.35 oz), finely grated Ginger
• 1 tbsp (15 ml) Soy Sauce
• 1 tbsp (15 ml) Shaoxing Wine
• 1 tsp (5 ml) Sesame Oil
• 1/4 tsp White Pepper
• 1/2 tsp, or to taste Salt
• 2 tbsp (30 ml) Water or Chicken Stock
• 24-30 pieces Dumpling Wrappers (round, store-bought)
• 1 tbsp All-purpose Flour (for dusting)

Method

1. 1

   Finely chop the Chinese chives and set aside.

2. 2

   In a medium bowl, combine the ground pork, grated ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix thoroughly in one direction for 2-3 minutes until the mixture becomes sticky and cohesive.

3. 3

   Gradually add the water or chicken stock, a tablespoon at a time, mixing well until fully incorporated after each addition. This step helps to make the filling juicy.

4. 4

   Add the chopped Chinese chives to the pork mixture and gently fold them in. Do not overmix after adding the chives, as this can make them watery.

5. 5

   Prepare your workstation: lay out a few dumpling wrappers, have a small bowl of water ready, and keep the filling within reach. Lightly dust a tray or plate with flour to place the finished dumplings.

6. 6

   To assemble a dumpling: place about 1 teaspoon of filling in the center of a wrapper. Dip your finger in water and moisten half of the wrapper's edge.

7. 7

   Fold the wrapper in half to create a half-moon shape, pressing the top center edge together to seal. Create small pleats along the front side of the dumpling, pressing each pleat firmly against the back edge to seal completely. Alternatively, simply press the edges together firmly to create a crescent shape.

8. 8

   Repeat until all the filling or wrappers are used. If boiling, bring a large pot of water to a rolling boil.

9. 9

   Carefully drop the dumplings into boiling water, stirring gently to prevent sticking. Cook in batches if necessary to avoid overcrowding the pot.

10. 10

    Once the water returns to a boil, add about 1/2 cup (120ml) of cold water. Repeat this process two more times. The dumplings are cooked when they float to the surface and appear plump (about 6-8 minutes total cooking time).

11. 11

    For pan-frying (Potstickers): Heat 1 tbsp of cooking oil in a non-stick pan over medium-high heat. Arrange dumplings in a single layer, ensuring they don't touch. Cook for 2-3 minutes until bottoms are golden brown.

12. 12

    Add about 1/2 cup (120ml) of water to the pan (enough to cover the bottom 1/4 of the dumplings) and immediately cover with a lid. Reduce heat to medium-low and steam for 6-8 minutes, or until water has evaporated and dumplings are cooked through.

13. 13

    Serve immediately with your favorite dipping sauce (e.g., black vinegar, soy sauce, chili oil, garlic).