PORK AND CHIVE DUMPLINGS
Chinese dumplings packed with ground pork and chives are juicy and tasty. The best jiaozi is made from scratch.
Jiaozi, or Chinese dumplings, are a popular dish in many regions of China, particularly in the north. Chinese jiaozi is one of my favorite snacks because of their numerous uses.
Ground pork is the most frequent filling, but you may also use beef, chicken, shrimp, vegetables, or a variety of alternative fillings to make these jiaozi dumplings.
Pork and chives will be used in this particular recipe.
A classic Chinese dumpling recipe, this pork and chive dumplings recipe is one of the most popular. Making them isn’t difficult at all, other than taking a little time.
The dumpling wrappers must be created from scratch for this dish. Yum!
To get the finest flavor out of the dumpling wrapper, I recommend making it from scratch, but store-bought dumpling wrapper is fine.
Regardless of how you prepare them, these pork and chives dumplings are mouthwateringly good. Serve with soy sauce, vinegar, or chili oil and savor the experience!
Each serving of this recipe contains only 570 calories.
INGREDIENTS:
- 2 cups of all-purpose flour
- ½ cup of water
STRAWBERRY BUTTER:
- 3 dashes of white pepper powder
- 1 ½ teaspoon of rice wine
- 500 g of ground pork
- ½ cup of chopped Chinese chives
- ¼ teaspoon of sesame oil
- 1/8 teaspoon of salt
- Chinese black vinegar
INSTRUCTIONS:
- For around 15 minutes, mix the flour with water and knead it until the dough is soft. Roll the dough into cylinders after dividing it in half (about 1 inch in diameter). Set them aside after covering them with a moist towel.
- The root or white component of the chives should be cut off before preparing the chives. Only use the green section. Mix the ground pork with the chives and add the rest of the Filling ingredients. Make sure everything is fully combined by giving it a good stir.
- Use a rolling pin in flattening the dough into a spherical shape about 3 inches in diameter by cutting it into 1/4-inch lengths. Then, using your fingers, tightly seal the skin around a small scoop of contents. This recipe does not necessitate pleating. Keep doing this process until all of the ingredients have been used up.
- To begin, bring water to a boil. Pour in the dumplings, cover the saucepan, and cook for a few minutes. Once the dumplings begin to float, use a sieve to transfer them to a serving tray. Serve it with black vinegar on the side.