Easy pork & chive dumplings

Contains pork – recipe is for non-Muslims/non-pork eaters.

Try these Chinese dumplings filled with juicy pork and fresh Chinese chives. They’re easier to make than you think and fun to assemble as a group activity

Prep:1 hrs 30 mins
Cook:50 mins
plus 1 hr marinating

Easy

Nutrition per serving

kcal 602
fat 22g
saturates 6g
carbs 61g
sugars 0g
fibre 1g
protein 38g
salt 2.7g

Ingredients

500g 20% fat pork mince
200g Chinese garlic chives or coriander or Chinese leaf if you can’t find them, finely sliced
1 ½ tbsp light soy sauce
1 tbsp oyster sauce
1 tsp white pepper
1 tsp sugar
1½ tsp cornflour
1 tbsp sesame oil
40 defrosted pre-made dumpling wrappers
vegetable oil, for frying
1 tbsp Chinese black vinegar
1 tsp chilli oil
½ tbsp sesame oil
1 small spring onion , finely sliced

Method

Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed.
Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre.
Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat to make 40 dumplings.
Bring a large pan of water to boil and cook the dumplings in batches, around 10 at a time. Cook for 3-4 mins until the water starts simmering or the dumplings float to the top. Remove with a slotted spoon and set aside. Repeat until all the dumplings are cooked.
Add a splash of oil to a frying pan and heat on a medium-high heat. Fry the boiled dumplings on each side for 4 mins or until golden brown, then serve with the dumpling sauce either drizzled over or for dipping.