Pork and Chive Jiaozi Dumplings

Method

1. 1
   • ground pork 300 g
   • fresh chives 80 g
   • garlic 2
   • fresh ginger 10 g
   • soy sauce 1 tbsp
   • shaoxing wine 1 tbsp
   • sesame oil 1 tsp
   • egg white 1

   Mix the dumpling filling — Mix the ground pork with the chives, garlic, ginger, soy sauce, shaoxing wine, sesame oil, and egg white until sticky and well combined.

2. 2
   • gyoza wrappers 30

   Fill and pleat the dumplings — Divide all the filling evenly among all the wrappers, about 1 tablespoon per wrapper. Wet the edges with a little water and pleat firmly closed into crescent shapes.

3. 3
   • gyoza wrappers 30

   Boil the dumplings — Bring a large pot of water to a boil and cook the dumplings in uncrowded batches for about 5–6 minutes each, until the pork filling is cooked through. Floating alone does not mean they are done. Add a splash of cold water if needed to keep the boil gentle.

   ⏱6 min
4. 4
   • soy sauce 1 tbsp
   • chinkiang black vinegar 2 tbsp
   • chilli flakes 1 tsp

   Make the dipping sauce — Whisk together the soy sauce, black vinegar, and chili flakes for a dipping sauce.

5. 5

   Drain and serve — Drain the dumplings and serve hot with the dipping sauce.