Taiwanese Steamed Pork and Chive Dumplings 🥟

By Tasty · 45 min

Ingredients

Instructions

1. Whisk the ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt and white pepper in a small bowl until smooth.
2. Put the chilled pork, garlic chives and green onions in a large bowl. Pour the ginger mixture over, then stir in one direction for 1 to 2 minutes until sticky and almost paste-like.
3. Shape 1 teaspoon of filling into a ball and microwave uncovered on high for about 1 minute, until it reaches 160°F. Taste it and adjust the soy sauce, salt and/or white pepper in the rest of the filling.
4. Cover and refrigerate the filling for about 30 minutes, until firm.
5. Place about 1 tablespoon of filling in the centre of each wrapper and moisten the edge with water. Bring the top and bottom edges together and pinch the middle. Make 4 pleats on the right side and 4 on the left, folding toward the middle. Press to seal and curve into a crescent. Keep finished dumplings covered with a damp towel.
6. Line a stacked steamer with napa cabbage leaves.
7. Bring a large pot of water to a strong boil, set the steamer baskets on top, and arrange about 8 dumplings in a single layer in each basket.
8. Cover and steam without lifting the lid for 10 to 12 minutes, until the wrappers look slightly translucent and the filling reaches 160°F. Rest for 1 minute before serving.
9. Make dipping sauce 1: stir the black vinegar, soy sauce, chili oil and sugar together until the sugar dissolves. Make dipping sauce 2: stir the sweet soy sauce, smashed garlic and a drizzle of sesame oil together and let it infuse while the dumplings cook.
10. Serve the dumplings hot with both sauces.

Summarized from Tasty's video. Watch it for the details.

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