Pork and Chive Jiaozi Dumplings

Method

1. 1
   • ground pork300 g
   • fresh chives80 g
   • garlic2
   • fresh ginger10 g
   • soy sauce1 tbsp
   • shaoxing wine1 tbsp
   • sesame oil1 tsp
   • egg white1

   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 wrappers30

   Fill and pleat the dumplings — Place a teaspoon of filling in the centre of each wrapper, wet the edges with water, and pleat closed into crescent shapes.

3. 3
   • gyoza wrappers30

   Boil the dumplings — Bring a large pot of water to a boil and cook the dumplings in batches for 4 minutes each, until they float and the wrapper is translucent, adding a splash of cold water once to keep the boil gentle.

   ⏱8 min
4. 4
   • soy sauce1 tbsp
   • chinkiang black vinegar2 tbsp
   • chilli flakes1 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.