Cook and Scale
Pork and Chive Jiaozi Dumplings
4 servings · 45 min total
Boiled dumplings packed with juicy pork and fragrant chives, served with a punchy soy-vinegar-chili dipping sauce.
Ingredients
- 300 g ground pork
- 80 g fresh chives, finely chopped
- 2 garlic, minced
- 10 g fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 egg white
- 30 gyoza wrappers
- 3 tbsp soy sauce, for dipping
- 2 tbsp chinkiang black vinegar, for dipping
- 1 tsp chilli flakes, for dipping
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 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.
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.
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.
- 4.
Make the dipping sauce — Whisk together the soy sauce, black vinegar, and chili flakes for a dipping sauce.
- 5.
Drain and serve — Drain the dumplings and serve hot with the dipping sauce.