Taipei Style Shui Jiao (Pork and Chive Dumplings)
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This recipe is from a friend who is from Taipei, Taiwan.
- Ready In:
- 4 tablespoons sesame oil
- 1 teaspoon sesame oil
- 4 tablespoons soy sauce, divided
- 2 tablespoons black vinegar, divided
- flour, for dusting
- 1 lb ground lean pork
- 1 1⁄2 cups garlic chives or 1 1/2 cups scallions, finely chopped
- 2 teaspoons mushrooms, seasoning powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1⁄2 teaspoon ginger, grated
- 1⁄2 teaspoon white pepper or 1/2 teaspoon black pepper
- 30 wonton wrappers (4 1/2 inch dia.)
- In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
- Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
- Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
- Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
- While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
- Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.
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