Sweet, crispy and juicy; you HAVE to try these delicious chive and pork dumplings. These are a staple for any dinner table, especially in Chinese New Year!
Chinese dumplings are a food fit for the gods. And the gods of the gods. And their gods. They’re that good!
Called 饺子 (jiǎozi), these dumplings consist of a rich and flavourful filling encased within a soft pastry.
These are a must have on Chinese New Year. A star dish on every dinner table. But luckily for me, they are also eaten year-round in Northern China – YES! That means jiǎozi all day, every day!!
These are cooked in many ways: boiled, fried or steamed.
Jiǎozi are incredibly versatile and can also be made with all sorts of fillings. Pork dumplings are the most common in China.
For me, I am in love with both pork and prawn fillings. Just don’t make me choose between the two, I can’t decide!
In the West, I have noticed that ground chicken is a popular choice amongst many people. Whilst far from traditional, if this is your thing, then go for it! All jiǎozis are great, I wouldn’t dare to discriminate!
You can eat dumplings as a dish alone, but why not pair them with my favourite recipe for egg fried rice?
Ok, I know what you’re thinking: “Georgia, we get it, they sound delicious. Now get to the recipe for these chive and pork dumplings!”
But before I do, why not learn some useful Chinese New Year phrases to impress your friends, your nan and that cute waiter serving you your dumplings –
新年快乐！(xīn nián kuài lè) Happy New Year!
恭喜发财! (gōng xǐ fā cái) Wishing you wealth and prosperity!
心想事成! (xīn xiǎng shì chéng) May your wishes come true!
紅包拿來! (hóng bāo ná lái) Now give me my red packet!
Wow, aren’t you talented – both bilingual and able to make jiǎozi! Aren’t you a double threat.
Chinese Chive and Pork Dumplings
- 250 g plain flour
- 60 ml water
- 500 g pork mince
- 10 g ginger
- 60 g finely chopped chives
- 6 tbsp chicken stock
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- A dash of Chinese 5 spice powder
- A dash of salt and pepper
- Black rice vinegar or balsamic vinegar
- In a large bowl, combine the dough ingredients.
- Knead for 5 minutes until the dough is smooth and elastic.
- Mix the ingredients for the filling together (other than the oil), gradually adding the liquids. Stir clockwise until thick in consistency and the liquids are absorbed into the meat.
- Add the chives and drizzle a little bit of oil over the meat to moisten it. You don't want to add the oil too early, otherwise it will draw the water from the meat, making it too salty.
- Cut half of the dough, and half again. Roll it out length ways and cut into equal sizes, rotating the dough as you cut.
- Press the dough into little circles and then, using a rolling pin, stretch them out into a larger circle.
- In the centre of the wrapper, add an amount of mince the same size as the unrolled dough. Do not let the filling touch the edges of the dough otherwise the oil will stop the dumpling from sealing together.
- Fold the dough in half and, pinching from the centre, squeeze the corners of the wrapper using your index finger and your thumb.
- Bring a saucepan of water to boil. Drop the dumplings into the water and cook them until they start to float. Remove and serve.
- If, like me, you prefer something fried, heat a large, deep frying pan with oil over high heat. Add the dumplings and cook for a few minutes until crisp and golden. Remove and serve.