Pork & Chive Dumplings
Juicy pork dumplings with a crisp golden base. Making them is the best kind of weekend project.
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Serves
- about 40 dumplings
- Difficulty
- Medium
Method
Mix all the filling ingredients in a bowl, stirring in one direction for 2 minutes until the mixture becomes sticky. This keeps the dumplings juicy.
Place a teaspoon of filling in the centre of a wrapper, wet the edge with water, fold in half and pleat the edge to seal. Keep the finished dumplings on a floured tray under a cloth.
Heat the oil in a lidded non-stick pan over medium-high heat. Arrange the dumplings flat-side down and fry for 2 minutes until the bases are golden.
Pour in 100 ml (⅓ cup) of water, cover immediately and steam for 6 minutes until the wrappers are translucent and the water has gone.
Uncover and fry for a final minute to re-crisp the bases. Serve with vinegar and chilli oil.
Notes from the kitchen
Freeze uncooked dumplings on a tray, then bag them. Cook from frozen, adding 2 minutes to the steaming time.
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