Golden, juicy, and packed with savory flavor, these dumplings are filled with fragrant garlic chives, sesame, soy, and warming spices. Pan-fry until crisp or steam until tender, then dip and enjoy—one irresistible bite at a time.
Makes approximately 45-55 dumplings
- 1 lb ground pork, 80/20 meat to fat ratio
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 1/2 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp five spice powder
- 1/4–1/2 tsp salt
- 2 cups Chinese garlic chives, finely chopped
- 1-2 packs store-bought dumpling wrappers
Instructions
- Add the ground pork to a mixing bowl. Next, add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five spice powder, and salt. Mix well, whipping the filling in one direction until the mixture resembles a paste. Then add the garlic chive and mix well.
- Set up a sheet pan lined with parchment paper, a small bowl of water, and keep your dumpling wrappers under a damp paper towel to prevent them from drying out. To assemble a dumpling, dip your finger into the water, and wet the outer edges of the round wrapper. Add about 1 tablespoon of filling to the center of the wrapper, and pleat closed, making sure that the dumpling is tightly sealed. (Learn how to pleat dumplings here.) Place on the parchment-lined sheet pan so the dumplings are spaced slightly a part and repeat until you’ve run out of filling/wrappers.
- To pan fry, we recommend using a non-stick pan. Place frozen dumpling into the pan with enough water to cover the bottom of the pan. Then cover and cook over medium high heat until water has almost all evaporated. Uncover and add 1-2 teaspoons of vegetable or canola oil. Pan fry until dumpling bottoms are golden brown. Serve with your favorite dumpling sauce.
