Pork and Chive Dumplings

Ingredients

• ground pork (not lean)1 lb
• Chinese chives (jiucai)1 cup, finely chopped
• napa cabbage2 cups, finely chopped
• fresh ginger1 tbsp, grated
• soy sauce2 tbsp
• Shaoxing wine1 tbsp
• toasted sesame oil1 tbsp
• white pepper1/2 tsp
• round dumpling wrappers50, thawed if frozen
• neutral oil2 tbsp
• Chinkiang black vinegar1/4 cup, for dipping
• fresh ginger (julienned, for dipping)1 inch

Steps

1. 1

   Salt and squeeze the cabbage.

   Salt the cabbage with 1 tsp salt and let sit 10 minutes. Squeeze out as much water as you can — this is critical for non-soggy dumplings.

2. 2

   Mix and stir pork filling.

   Mix pork, chives, drained cabbage, ginger, soy sauce, Shaoxing, sesame oil, white pepper, and 3 tbsp water. Stir vigorously in one direction for 1 minute until the mixture turns sticky and pasty.

3. 3

   Fill and pleat the dumplings.

   Place 1 tbsp filling on a wrapper. Wet the edge, fold in half, and pleat one side toward the center. Repeat with the rest, keeping unused wrappers under a damp towel.

4. 4

   Fry dumplings until golden.

   Heat 1 tbsp oil in a nonstick skillet over medium-high. Arrange a snug circle of dumplings flat-side down and fry until the bottoms are deeply golden, about 3 minutes.

5. 5

   Steam and crisp the dumplings.

   Pour in 1/3 cup water, cover immediately, and steam 6-7 minutes. Uncover, let any remaining water cook off, and crisp the bottoms 1 more minute.

6. 6

   Make dipping sauce and serve.

   Stir together black vinegar and julienned ginger for dipping. Serve dumplings hot, crispy side up.