Pan-Fried Dumplings with Pork and Chives | Aila Lin

Aila Lin

Name: Pan-Fried Dumplings with Pork and Chives
Prep time: 75 min
Total time: 75 min
Yield: 4
Ingredients: Shaoxing Blue Label Cooking Wine; Spice World Ginger, Minced; Sichuan Peppercorn; S&b Chili Oil,; New York Sausage Co 95% Lean Ground Pork; Wan Ja Shan Soy Sauce; Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Dynasty Sesame Oil, Premium, Hot; Kong Yen Vinegar, Black; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Scallion; Organic Chives

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Pan-Fried Dumplings with Pork and Chives

Serves 475 mins prep

Delicious pan-fried dumplings filled with seasoned ground pork and Chinese chives, served with an optional savory dipping sauce.

0 servings

What you need

tbsp shaoxing wine

slice ginger

tbsp Sichuan Peppercorn

tsp chili oil

New York Sausage Co 95% Lean Ground Pork

lb ground pork

tbsp soy sauce

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

tsp salt

oz water

tbsp sesame oil

tbsp black vinegar

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tsp white pepper

scallion

oz fresh chives

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Instructions

1. Steep Sichuan peppercorns, ginger, and scallion in hot water. Strain and cool.

2. Combine pork, chopped chives, soy sauce, wine, sesame oil, pepper, and salt. Gradually mix in the strained filling water until absorbed.

3. Combine flour, salt, and water. Knead into a smooth dough. Rest for 30 minutes.

4. Roll dough into a rope, cut into pieces, and roll out into wrappers. Fill with pork mixture and fold into dumplings.

5. Pan-fry dumplings until golden brown on the bottom. Add water, cover, and steam until cooked through. Uncover to crisp back up.

6. Serve dumplings with a dip of soy sauce, black vinegar, and chili oil.