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Juicy Pork and Chive Dumplings

Name: Juicy Pork and Chive Dumplings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: minced pork belly; Salt; white pepper powder; oyster sauce; chicken powder or sugar; rice wine; Egg; scallion and ginger water; chinese chives; dumpling wrapper; fresh shrimp; chicken oil; sesame oil; water

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 10 minsscheduleTotal: 40 minsoutdoor_grillBoiled

Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

00:01:08

warningStay safe

Wash hands thoroughly after handling raw pork to avoid cross-contamination; raw pork carries bacteria that will contaminate other ingredients.

Place 600g minced pork on a cutting board, chop it slightly with a cleaver to break the fascia, then put it into a mixing bowl. Add 1 tsp salt, 0.5 tsp white pepper powder, 2 tbsp oyster sauce, 1 tsp chicken powder or sugar, and 1 tbsp rice wine, stir with chopsticks until the filling looks furry and the seasonings are fully absorbed.

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Watch out

The meat filling must be thoroughly stirred until it absorbs the seasonings and looks furry

otherwise, the seasonings will be unevenly distributed and the texture will fall apart

Ingredients:minced pork belly (600 g)Salt (1 tsp)white pepper powder (0.5 tsp)oyster sauce (2 tbsp)chicken powder or sugar (1 tsp)rice wine (1 tbsp)

Tools:mixing bowlcutting boardcleaver

Active Cooking

00:02:14

Incorporate 180g scallion and ginger water into the meat filling in batches, stirring thoroughly after each addition until the water is completely absorbed before adding the next portion; do not pour all at once. Next, beat in 1 whole egg and stir until fully absorbed, then finally drizzle with 1 tbsp cold-pressed sesame oil and mix well.

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Watch out

Scallion and ginger water must be added in small batches and fully absorbed each time

otherwise, the meat filling won't be able to retain the water and it will leak out

Ingredients:scallion and ginger water (180 g)Egg (1 piece)sesame oil (1 tbsp)

Tools:mixing bowl

Waiting Time

00:03:36

Cover the mixing bowl with plastic wrap and put it in the refrigerator to chill for 30 to 60 minutes, which will make the meat filling easier to wrap.

Tools:refrigeratorplastic wrap

Preparation

00:03:46

Remove the root ends from 300g washed and dried Chinese chives, then chop the remaining parts.

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Watch out

Chinese chives must be thoroughly dried before chopping

chives with remaining water will release moisture much faster

Ingredients:chinese chives (300 g)

Tools:cutting boardcleaver

Active Cooking

00:04:00

Place the chopped Chinese chives directly on top of the meat filling taken from the fridge, then drizzle 2 tbsp homemade chicken oil over the chives and mix to coat the cut ends and prevent water leakage. Next, mix the oiled chives into the meat filling, stirring until the chives and filling are evenly combined without overmixing. Finally, add 10 shrimps and mix well.

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Watch out

Chinese chives must be thoroughly coated with oil before mixing into the meat filling

otherwise, they will release excessive water and make the filling mushy

Ingredients:chicken oil (2 tbsp)fresh shrimp (10 piece)

Tools:mixing bowl

Active Cooking

00:05:09

Prepare 900g dumpling wrappers, stretch the wrapper slightly before wrapping, place an appropriate amount of chive meat filling and shrimp in the center, and use the tiger-mouth pinching method to seal and pinch the dumpling closed. Excess wrapped dumplings can be frozen.

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Watch out

Dumpling seals must be pinched and pressed tightly

otherwise, the filling will leak out and split open when boiling

Ingredients:dumpling wrapper (900 g)

Tools:cutting board

Active Cooking

00:06:27

warningStay safe

Boiling water and steam can cause severe burns; operate carefully when scooping out dumplings to avoid splashing boiling water.

Add 2000ml water to a large pot and bring to a boil. Once boiling, put in the wrapped dumplings. Since they tend to stick to the bottom at first, remember to gently stir them or create a swirl to prevent them from sticking. When the water boils again and the dumplings float up, add 100ml cold water once. After the water boils again, scoop up the dumplings. After dishing out, you can drizzle with a little cold-pressed sesame oil to add aroma and prevent stickiness.

local_fire_departmentHigh heat, about 6 to 8 minutes

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Watch out

Dumplings must be stirred gently right after going into the pot

otherwise, they will easily stick to the bottom and tear

Ingredients:water (2000 ml)

Tools:colander spoonspatulapot