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Pork & Chive Dumplings



 

INGREDIENTS


Filling

  • 500g / 17.5oz Pork Mince

  • 500g / 17.6oz Green Cabbage (regular or Chinese cabbage)

  • 4 cloves Garlic

  • Ginger (equal amount to garlic)

  • 1 bunch Chives (regular or Chinese chives, or spring onion)

  • 10g Salt

  • 1/2 tsp White Pepper

  • 1 tsp Chicken Stock Powder + 1/2 cup Water (or 1/2 cup chicken stock)


Wrappers

  • ~60 Gyoza Wrappers (aka Gow Gee Pastry)


Dipping Sauce

  • 1/4 cup Soy Sauce

  • 1/4 cup Rice Wine Vinegar


For Cooking

  • Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)


 

METHODS


Step 1: Prepare the ingredients

  • Roughly chop the cabbage into small pieces and process until finely minced

  • Add 1 tsp cooking salt (or 1/2 tsp table salt) and mix through the processed cabbage. Allow to rest for 15-20 minutes

  • While the cabbage is resting, chop the chives and rinse in water. Strain and set aside

  • Grate the garlic and ginger into a fine paste and set aside

  • After 15-20 minutes, wrap the salted cabbage in a tea towel. and twist to strain as much liquid as possible. Discard the liquid and set aside the squeezed cabbage


Step 2: Mix the filling

  • Add the pork mince to a bowl

  • Add 10g of salt and 1/2 tsp white pepper

  • Add the squeezed cabbage, the rinsed chives, and the garlic & ginger paste

  • Add 1 tsp chicken stock powder + 1/2 cup of water

  • Mix thoroughly


Step 3: Wrap the dumplings

  • Wet the edges of the wrapper with water

  • Spread some filling onto the middle of the wrapper, with a slight bias toward the side the you will start wrapping from

  • Fold the wrapper to enclose the filling, making 4-5 pleats on one side (refer to video)

  • Squeeze the fold together and flatten the bottom on the surface of the table

  • Place the completed dumpling on a tray and repeat

  • Once you complete one tray, cover the dumplings with a tea towel to prevent the wrapper drying out


Step 4: Storing the dumplings

  • Place the complete trays of dumplings in the freezer for 30-60 minutes or until firm (doesn't need to be fully frozen)

  • Add the chilled dumplings to air-tight bags and store in the freezer for multiple months


Step 5: Cooking the dumplings (pot-sticker style)

  • Add enough cooking oil to a non-stick pan to coat the surface

  • Arrange the dumplings in the pan as desired

  • Cook on medium heat until the bottom is lightly browned

  • Add enough water the coat the surface of the pan by about 1cm / 0.5in

  • Add the lid and steam on medium heat for 5 minutes (if fresh), or 6 minutes (if frozen)

  • Remove the lid and continue to cook on medium heat until the excess water has evaporated

  • Pan fry until the bottom is golden-brown and crispy

  • Turn the heat off and ensure the dumplings are loose from the pan

  • Place a suitable-sized plate on top of the dumplings and invert the pan so the bottom of the dumplings end up facing upward on the plate (refer to video)

  • Serve with dipping sauce and enjoy!


 

VIDEO



 

NUTRITION


Servings: 12 (5 dumplings per serving)


Nutrition per serving:

  • Calories - 270

  • Protein - 14.4g

  • Carbohydrate - 35.8g

  • Fat - 7.7g

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