Chinese · Dinner
Northern Chinese Pork and Chive Dumplings
The most beloved dumpling of northern China, hand-folded jiaozi filled with juicy pork, fragrant garlic chives, and ginger, boiled until tender and served with a sharp black vinegar and sesame dipping sauce.
$
40 minsPrep
15 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
18gFat
55gCarbs
2gSugar
3gFiber
740mgSodium
75mgChol
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Instructions
1
Prep
Combine 300g minced pork, 160g chopped garlic chives, 3 tsp grated ginger, 2 minced garlic cloves, 3 tbsp soy sauce, 1.5 tsp sesame oil, 2 tsp Shaoxing wine, 0.5 tsp white pepper, 0.5 tsp salt, and 2 tbsp cold water. Stir vigorously in one direction 2–3 minutes until sticky and cohesive. Chill 10 minutes. Mix dipping sauce: 1/4 cup black vinegar, 2 tsp soy sauce, 1.5 tsp sesame oil, 6 ginger slices, 1 tsp chilli oil.
2
Wrap
Place a dumpling wrapper on a clean surface, add 1 heaped tsp filling. Wet the edge, fold in half, and pleat with 5–6 crimps. Press firmly to seal. Repeat with all 24 wrappers until filling is used and dumplings are fully sealed.
3
Boil
Bring a large pot of water to a vigorous boil over high heat. Add dumplings in batches, stirring once to prevent sticking. When water returns to boil, add a splash of cold water. Repeat twice—dumplings float and skins are tender after 8–9 minutes total.
4
Plate
Remove dumplings with a slotted spoon and serve immediately on plates with dipping sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) minced pork
- 160g (5.6 oz) garlic chives
- 3 tsp fresh ginger
- 2 garlic cloves
- 5 tbsp light soy sauce
- 3 tsp sesame oil
- 2 tsp Shaoxing rice wine
- 0.5 tsp white pepper
- 0.5 tsp fine sea salt
- 2 tbsp cold water
- 24 round dumpling wrappers
- 1/4 cup Chinese black vinegar
- 6 slices fresh ginger
- 1 tsp chilli oil