Beef / Pork

Pork and Chive Dumplings takes several minutes to prepare.

Pork and Chive Dumplings takes several minutes to cook.

Pork and Chive Dumplings makes 8 servings.

The ingredients for Pork and Chive Dumplings are:

1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3 tablespoons finely chopped cilantro stems
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
24 to 30 round dumpling wrappers (preferably with egg)

Here is how you make Pork and Chive Dumplings:

Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.Cook dumplings in a large pot of gently simmering water untilpork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.Cooks’ note:Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.Cook dumplings in a large pot of gently simmering water untilpork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.Cooks’ note:Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.Number of Servings: 8Recipe submitted by SparkPeople user AUDACITY242.

The nutritional information for Pork and Chive Dumplings is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.7

• Total Fat: 4.7 g
• Cholesterol: 21.1 mg
• Sodium: 407.9 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 0.6 g
• Protein: 8.1 g