I can across this delicious sounding recipe for Pork and Garlic Chive Dumplings on the food blog A Table For Two and I’ve putting into my must do list! Just thought I’d share….
Ingredients (makes 30 dumplings)
500 gram pork mince
1 bunch garlic chives (chopped)
3 cloves garlic (chopped)
1 packet of dumpling skin (30 skins)
1 tbsp corn flour
2 tbsp rice wine
Salt & Pepper to taste
- Add all ingredients into a large bowl (except the dumpling skins) and mix well together.
- Fill a small bowl with water and set aside.
- Scoop a tablespoon-ful of the mixture and lay it in the center of a dumpling skin.
- Dip your index finger in the water, then run it around the edge of the dumpling skin.
- Fold the skin in half from bottom to top, press the skin together and seal the mixture inside.
- From the center, overlapping the skin inwards from both sides until it reaches the pointy edges.
- Run the edges and press tightly with 2 fingers to make sure the dumpling is properly sealed.
- Inside bamboo steamer baskets, lay some iceberg lettuce and make sure is flat enough to put dumplings on top without falling over.
- Arrange 6 to 8 dumplings inside basket without touching each other so they don’t stick together when cooked.
- Use a wok and pour 2 cups of water and let it boil in medium heat. Place the steamer basket inside the wok and cover it with a lid. Let it simmer for 10 – 15 mins or until the dumpling skins looks translucent then it is ready.
- Heat up a frying pan with a little bit of vegetable oil.
- Put some dumplings in the pan and lay flat on one side. Make sure they don’t touch each other to avoid sticking together.
- Pour 2 tablespoon of water in the pan, and quickly cover it with a lid.
- Few minutes later, flip the dumplings and fry the other side. Again, pour 2 tablespoon of water and cover it with a lid.
- Fry the dumplings until crisp and golden brown then it is ready.
The original is here –
Pork & Garlic Chives Dumplings 韭菜饺子.