Pork and Chive Dumplings

A traditional Chinese dumpling filling is pork and chives. This dish may be prepared in advance and freezes well, whether you're cooking dumplings for the Lunar New Year or a midweek meal.

Ingredients :

For the dumplings

• 1 1/2 pounds of pork ground

• Chinese chives, chopped, 4 ounces (approximately 1/2 cup)

• 3.5 tbsp. soy sauce

• Sesame oil, two tablespoons

• Cornstarch, one tablespoon

• sugar, 2 teaspoons

• square wonton wrappers, 1 packet (50 to 60 wrappers)

• as necessary, up to 1/4 cup water to seal

The black vinegar sauce is for

• Chinese black vinegar, 3 teaspoons

• 0.5 teaspoons of sugar

• optional thinly sliced fresh ginger

STEPS :

     1. Filling the dumplings :

Put the ground pork, Chinese chives, soy sauce, sesame oil, cornstarch, and sugar in a medium bowl. Utilizing clean hands, combine.

     2. Create the package :

A square wonton wrapper should be arranged in a diamond shape with the bottom corner facing you. To prevent drying out, wrap the remaining wrappers in a wet paper towel.
To moisten the wrapper's edges, wet your fingertips and run them along the edge of the package. Your fingers might need to be dipped several times. A tablespoon of dumpling filling should be placed in the middle of the wrapper.

     3. Dumpling folding :

To form a triangle, fold the bottom half of the dumpling over to the top. Seal by applying pressure to the edges. The bottom two folded corners of the wrapper can be moistened by dipping your fingertips in water.
To form a tael shape, gently press the overlapping corners of the dumpling's left and right sides together.
Use the remaining wrappers and filling to repeat the process. As you work, cover the dumplings with damp tea towels or paper towels.

     4. Steam :

About 2 cups of water, or enough to actively boil without touching the bottom of the steamer basket, should be added to a shallow pot. Place the bamboo steamer in the saucepan over the water and line it with parchment paper, 8 cucumber slices, or napa cabbage leaves.
8 dumplings should be placed in the prepared bamboo steamer, separated equally. If available, place more sets of dumplings in bamboo baskets on top. Steam in batches if not.
For 8 minutes, steam under cover on high heat. The filling will be fully cooked and the dumplings will be transparent. If more steaming sessions are required, refill the water and bring it to a boil.

     5. Creating the sauce :

Chinese black vinegar, sugar, and finely sliced ginger should all be combined in a small bowl. Combine by whisking.
With the sauce on the side for dipping, serve the dumplings hot.

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