Pork & Chive Dumplings for Lunar New Year

FULL RECIPE

INGREDIENTS

• 1 lb of Chinese Garlic Chives, chopped
• 1.5 lb Ground Pork or Chicken
• 2 tbsp of Sesame Oil
• 2 tbsp of Oyster Sauce
• 2 tbsp of Soy Sauce
• 1 tbsp of Ginger, grated
• 1 tsp of Salt
• 1 tsp of Chicken Powder or Bouillon
• 1 tsp of White Pepper
• 50 Dumpling Wrappers

Dipping Sauce:

• 2 tbsp Black Vinegar
• 0.5 tbsp Homemade Chili Oil
• 1 tbsp Sesame Seeds

Vegetarian Alternative:

• 7 Eggs, scrambled, in place of meat option
• 2 tbsp Vegetarian Oyster Sauce, in place of regular
• 1 tsp of Mushroom Powder, in place of Chicken Powder

INSTRUCTIONS

• In a bowl, combine chopped chives and 2 tbsp of Sesame Oil. Mix well.
• Add in ground pork, oyster sauce, soy sauce, grated ginger, salt, chicken powder, and white pepper. PRO TIP: Taste 1 tsp of the filling by microwaving it for 30 seconds to see if you need any more additional seasoning.
• Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Dab water along the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed. Folding patterns are optional.
• Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes to ensure doneness.
• VEGETARIAN: In a bowl, whisk the eggs. Pan-fry the eggs with 1 tbsp of oil and scramble them apart (cottage cheese consistency). Follow the above instructions but replace pork with scrambled eggs.

NOTES: These dumplings can last in the freezer for up to 3 months. To store these in the freezer, first lay the dumplings on a baking sheet with parchment paper, making sure they are not touching. Freeze for 2 hours. Once the dumplings harden, you can pour them into Ziploc bags. This will prevent the dumplings from sticking together.

Courtesy of: Tiffy Cooks