Jiaozi (Pork & Chive Dumplings)
China's classic pork and chive dumplings, pleated by hand and boiled, steamed, or pan-fried, served with black vinegar and chili oil.
Meat
⚠ Contains: Gluten, Soy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g ground pork
- 1 cup Chinese chives, finely chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sesame oil
- 1/4 cup water or stock (for beating into the filling)
- 40 dumpling wrappers
- Black vinegar and chili oil, to serve
Steps
- Mix ground pork with ginger, soy sauce, and Shaoxing wine, then slowly beat in the water a little at a time, stirring in one direction, until the filling is sticky and well combined.
- Fold in the chopped chives and sesame oil just before wrapping.
- Place a spoonful of filling in the center of each wrapper, fold in half, and pleat one side, pressing firmly to seal tightly with no air pockets.
- Boil the dumplings in batches, adding a splash of cold water each time the pot returns to a boil, until they float and are cooked through, about 8-10 minutes total (or steam or pan-fry as preferred).
- Serve with black vinegar and chili oil for dipping.