PORK AND CHIVE DUMPLINGS RECIPES

Name: Pork-and-Chive Dumplings
Total time: 1 h
Yield: 24 dumplings
Cuisine: chinese
Ingredients: 2 cups all-purpose flour; 1/8 teaspoon kosher salt; 3/4 cup lukewarm water; 1 egg white; 1 pound ground pork; 2 tablespoons sherry; 1 tablespoon grated ginger; 2 teaspoons soy sauce; 1/2 teaspoon kosher salt; 2 ounces finely chopped garlic chives

PORK-AND-CHIVE DUMPLINGS RECIPE - NYT COOKING

Pork-and-Chive Dumplings Recipe - NYT Cooking image

This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.

Provided by Tejal Rao

Total Time 1 hours

Yield 24 dumplings

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/8 teaspoon kosher salt
3/4 cup lukewarm water
1 egg white
1 pound ground pork
2 tablespoons sherry
1 tablespoon grated ginger
2 teaspoons soy sauce
1/2 teaspoon kosher salt
2 ounces finely chopped garlic chives

Steps:

To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 91, UnsaturatedFatContent 2 grams, CarbohydrateContent 8 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 86 milligrams, SugarContent 0 grams

PORK AND CHIVE DUMPLINGS RECIPE | EPICURIOUS

Pork and Chive Dumplings Recipe | Epicurious image

These dumplings are the most succulent we?ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

Provided by Andrea Reusing

Total Time 45 min

Cook Time 45 min

Yield Makes 8 (as a small plate) servings

Number Of Ingredients 14

Ingredients

1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3 tablespoons finely chopped cilantro stems
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
24 to 30 round dumpling wrappers (preferably with egg)
Accompaniment: Lantern dumpling sauce
Garnish: thinly sliced scallions

Steps:

Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

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For the spicy sauce, mix all the ingredients together. Set aside until ready to serve. For the filling, place the pork, egg, chicken stock, cornflour, salt, sesame oil and Chinese garlic chives in a large bowl. Mix vigorously for 2-3 minutes or until the mixture is ‘sticky’. Place a tablespoon of filling into the centre of a dumpling wrapper, moisten the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create pleats (watch the video for the technique). It can be harder to fold store-bought wrappers in this way. You can also just fold the wrapper over the filling and seal without pleats. Bring a large pot of water to the boil over high heat. Have a jug of cold water nearby. Add the dumplings and cook until they float to the surface. Then pour in ½ a cup of cold water. Wait for the water to boil again. Then add another ½ cup of cold water. Wait for the water to boil again and by this time the dumplings should be cooked through. If not, repeat the process. Use a slotted spoon to transfer the dumplings to a bowl. Spoon over the spicy dumpling sauce and serve. *NOTES: Chinese garlic chives are available from Asian supermarkets. Alternatively, you can use sliced spring onion and a teaspoon of finely grated garlic.

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Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.

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