Pork and Chive Dumplings

Submitted by MVS666013

"Adapted from Sohui Kim's recipe garlic chives in her filling for these dumplings. Garlic chives are supposed to be a little more pungent than their subtler cousin, the regular chive. Kim also uses silken tofu in her filling to give it an almost creamy texture. In addition to lots of garlic and ginger, she also seasons her filling with hoisin sauce."

 

• Ready In: 2mins
• Ingredients: 19
• Yields: 4 dozen

ingredients

• filling

• 2 tablespoons canola oil, plus more for frying dumplings
• 1 cup diced onion
• 3 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 cup chopped garlic chives
• 1 1⁄2 lbs ground pork
• 1 (8 ounce) package silken tofu
• 2 tablespoons hoisin sauce
• salt and pepper
• 1 (16 ounce) package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)
• 1 egg, beaten and reserved in a small bowl
• 1⁄2 cup water or 1/2 cup chicken broth

• Dough

• 4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 2 cups hot water

• Dipping Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon black vinegar
• 1⁄4 teaspoon chili oil (optional)

directions

1. In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
2. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning.
3. Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
4. Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure until all dumplings are made.
5. Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
6. With the lid in hand, pour the water or broth into the pan (It will spatter like mad!), and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
7. Serve with the dipping sauce of your choice.

Reviews

[Chef Howe]

I am so excited to have this recipe. I have had Sohui's dumplings at The Good Fork in Red Hook, New York. They are the best I have ever eaten, and believe me, I have eaten a truck load over the years. Dumplings are one of my most favorite Asian Appetizers. Thanks for posting this recipe.

 

[loveleesmile]

These are truly fantastic! I love how smooth the filling is as opposed to the kind of meatbally texture other dumpling recipes I have tried seem to have. The only minor change I made was to the amount of oil. If you have a really good nonastick pan you only need about a tablespoon for the entire recipe. Thank you for posting this recipe!

 

[vmabbun]

This recipe is right-on! I did not have garlic chive but used regular chives. It was delicious!! Thank you!