Pork & Garlic Chives Dumplings (韭菜饺子)
Steamed or pan-fried? Why choose when you can have both?
Not sure about you, but there is something so comforting about spending a lazy Sunday in the kitchen, making something that I’ve been craving for a long time. Then just sit back, relax in front of TV and indulge myself with delicious food that I know all my effort that I put in have been paid off. Tasting the sweet success and the labor of love is truly a well satisfying experience.
Yes, lately I have this indescribable urge to taste some juicy dumplings like a pregnant woman craving for sour plums. I know I can go to restaurant and order some, but why not make it myself and have a whole lot more!? The only solution to solve this constant craving has lead me to spend a whole Sunday afternoon making nothing else but Pork and Garlic Chives Dumplings.
I love dumplings no matter whether it is steamed, pan fried or in hot broth. It is something that I can never get enough of, or ever get sick of (for now). The slippery translucent skins, with big fat juicy lump of pork mince flavoured with chives, garlic or ginger, and the juice oozes out on every bite, how could you not love such tasty treats?
Chinese dumplings, they called it Jiao Zi in China, Gyoza in Japan, or simply pot sticker, is widely popular in northern Asia countries (China, Taiwan, Hong Kong, Japan, Korea) but not so much in the south like Malaysia. We have wonton in Malaysia, which is same same but different; which has different style of wrapping and the dumpling skin is made with eggs.
There are lots of restaurants in Sydney you can try the dumplings. Any chinese restaurant that serves northern chinese cuisine will have dumplings on the menu. And also any Japanese restaurants will serve Gyoza, especially the Ramen noodle shops. Here to name a few:
- Din Tai Fung, World Square – pricey but one of the best in town
- Shanghai Night, Ashfield – best value for money and quality is as good as Din Tai Fung so I heard
- Chinese Noodle Restaurant, Haymarket – very small restaurant, ready to queue up
- Sea Bay Restaurant – cheap and cheerful
- Da Niang Dumpling, Haymarket
The list doesn’t stop there. But why not try making your own?
For me, I am pretty hands on with food and always like to make something in the kitchen. For sure, that the dumplings will be freshly made and straight into my mouth on the same day (within few hours if I may), plus at least I would know what ingredients have been put inside the dumplings for quality assurance.
Steamed, or pan fried; I can see myself making lots of this this winter.
Ingredients (makes 30 dumplings)
500 gram pork mince
1 bunch garlic chives (chopped)
3 cloves garlic (chopped)
1 packet of dumpling skin (30 skins)
1 tbsp corn flour
Soy Sauce
Sesame Oil
2 tbsp rice wine
Salt & Pepper to taste
Methods
1. Add all ingredients into a large bowl (except the dumpling skins) and mix well together.
2. Fill a small bowl with water and set aside.
3. Scoop a tablespoon-ful of the mixture and lay it in the center of a dumpling skin.
4. Dip your index finger in the water, then run it around the edge of the dumpling skin.
5. Fold the skin in half from bottom to top, press the skin together and seal the mixture inside.
6. From the center, overlapping the skin inwards from both sides until it reaches the pointy edges.
7. Run the edges and press tightly with 2 fingers to make sure the dumpling is properly sealed.
Steamed Dumplings
1. Inside bamboo steamer baskets, lay some iceberg lettuce and make sure is flat enough to put dumplings on top without falling over.
2. Arrange 6 to 8 dumplings inside basket without touching each other so they don’t stick together when cooked.
3. Use a wok and pour 2 cups of water and let it boil in medium heat. Place the steamer basket inside the wok and cover it with a lid. Let it simmer for 10 – 15 mins or until the dumpling skins looks translucent then it is ready.
Fried Dumplings
1. Heat up a frying pan with a little bit of vegetable oil.
2. put some dumplings in the pan and lay flat on one side. Make sure they don’t touch each other to avoid sticking together.
3. Pour 2 tablespoon of water in the pan, and quickly cover it with a lid.
4. Few minutes later, flip the dumplings and fry the other side. Again, pour 2 tablespoon of water and cover it with a lid.
5. Fry the dumplings until crisp and golden brown then it is ready.
Note: the dumplings usually go with condiments of Soy Sauce, sesame oil and vinegar. A hot spicy chilli paste is also an essential condiment with the dumplings. You can look for the recipe here.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Nice work with crimping the dumpling. This isn’t your first time, huh?
I love it when I have a large batch of dumplings sitting in the freezer. So many options and ways to cook them up.
I’m a fellow dumpling fan. Can you believe that tracking down decent dumplings at home (Edinburgh) was like trying to find hens teeth. Now not a week goes by without my indulging (usually more than once). I was at Din Tai Fung on Saturday and I’ll be posting my review at Kitchen Decanted sometime soon.
This isn’t something I’ve never made myself (my wife makes gyoza) but I think I’m going to give it a go after this. As you say, there is something extremely appealing about a huge pile of quality controlled dumplings that you can steam, fry, dunk or slurp with noodles. Quality comfort food.
Thanks for the recipe.
Pete’s last blog post – The Grand Burger Showdown Round Four – The Organic Pulse Burger
wow your dumpling folding skills are superb
and ooh such crispiness is making me weak at the knees…
Helen (grabyourfork)’s last blog post – A Taste of Sweden, IKEA Restaurant and Sweden Shop, Rhodes
Those dumplings look really delicious. Phill and I went through a dumplings phase when we got back from Japan and started steaming them. My favourites are potstickers because of the crispy skin on one side and soft, steamed skin on the other – delicious!
Hmmm hmmmm I wish you came to my table that on trolly!
Yas’s last blog post – Oh spam filter that was.
pork and chive dumplings are just the best. Now I will have to try to make some myself!
Awwww try my suggestion next time
You won’t be disappointed ^^! Pan fry all the wayyy w00t! awesome photoage as usual
FFichiban’s last blog post – A Taste of Sweden: IKEA – Rhodes, Sydney
Oh, I soooo have to make these! But, I don’t like/eat pork…what’s a good alternative? Chicken? Beef seems to heavy?
Reemski’s last blog post – Pony, The Rocks
Mate your folding skills are top notch, look like Din Tai Fung! I prefer steamed version, there is something about the soft skin dipped in the sauce … mmm tasty.
Reemski , you can probably substitute the pork with prawns!
I’m with you on these! I’m glad I have a recipe for them at last…and it looks quite easy. I purchased a “dumpling folder” in Chinatown and it’s great! Save all the hassle of crimping etc… Thanks Billy!
very nice work on the little parcels. when are you opening your own shop?
s
Simon Food Favourites’s last blog post – WBJ Designer Night, Westfield Bondi Junction (6 May 2009)
Mmm… dumplings *drool* Nice nimble fingered handiwork with those dumplings! Very impressed!
Forager’s last blog post – Charlotte Cafe, the local’s secret
Beautiful dumplings!! Can’t believe you made them yourself, they look like they belong on the dining table at the famed Din Tai Fung itself!!
I’ll try to do your recipe! I hope I’ll find dupling skins in my town (west of France!). I’ll try the fried ones… it looks quite easy (I’m sure it’s not!). Thank you…
Dominique (de vous à moi…)’s last blog post – Crevettes à la plancha
Have you thought about making the dough ( for the dumpling skin) by hand? It’ll make a huge difference – handmade ones are fresh, soft and elastic.
In North China Pork & garlic chives is one of the most popular dumpling fillings. In the filling mix I would add these in addition to your recipe: a lot more chives than pork, an egg, ginger, shallots. Then I always boil the dumplings, and have them with vinegar and heaps of chili! The next day I would fry the leftovers til they are golden crispy – try it sometime!
The dumpling skin in AU seems much nicer from the photos. So white and so soft and the texture is almost like it’s from scratch. The ones I got here, somehow turn a little bit “transparent” after cooking (probably starch is added). Yours look so soft. You’re a great “pleater,” I am definitely getting better now.
Rasa Malaysia’s last blog post – Haw (Thai Ground Pork and Shrimp Relish)
@Simon: I love dumplings, so yep I’ve made many times and still finding it therapeutic everytime I make them.
You know you want to…
Work those fingers baby!!
Thanks to my computer fingers!
@Pete: I can imagine would be difficult to find decent chinese in Edinburgh. Good to see you been to Din Tai Fung, looking forward to read your review about them.
@Helen (grabyourfork): I try and I am with you, I love the pan fried version… I even fried all over them instead of just one side! Mmm.. crispy…
@Katie: Yeah I love potstickers, have you tried those at Ichi-Ban boshi? They are pretty good.
@Yas: Let’s eat dumplings and watch the movie Dumplings!
@yewenyi: Yeah it is so easy to make! Go make them!
@FFichiban: I will, but I love them all crisp! LOL
@Reemski: If you don’t eat pork, you can use lamb. Lamb is quite common in north west China cuisine. I think if you use beef it will just like a italian ravioli? Chicken can be used, but I assume it wont be as flavorsome as other meat. OR prawns as suggested by Howard.
@Howard: Compare my skills to DTF? U must be joking!
@Peter G: Dumpling folder?! That’s cheating!
@Simon Food Favourites: Not so soon I am afraid. There is so much to learn!
@Forager: Thanks Otaku!
@Christy: Thanks Christy, now you make me crave for those Siu Long Bao at DTF!
@Dominique (de vous à moi…): Yeah it is very easy to make. If you can’t find the skin, you can always make your own. It is almost the same as lasagna pasta skin, but using rice flour instead of wheat flour.
@amanda: Yeah I love the boil version too, with the sweet broth… yumm… I’ve seen a doco of people making those skins and looks very fast rolling the short wooden pin! I am not sure I am ready to take up the challenge!
@Rasa Malaysia: Hmm… mine turns a bit translucent after cooking too, but it is definitely not elastic. If is elastic then I can tell they have added starch. Make your own skin as suggested by others, I am sure with your cooking skills, nothing can stop you!
@Howard: Oh, that’s such a good idea!
Reemski’s last blog post – Taste on Sussex Lane, Kent Street
Those are some absolutely beautiful pictures of dumplings.
I like mine with a little bit of ginger as well.
Nate’s last blog post – Pavlova Recipe
Dumpling King in Newtown.. Do it!! Amazing.
i like how you say
leave the dumpling skins out of the mixture
like someone will be dumb enough to mix them in.. LOL
Yuuuumo. Definately trying this out this weekend <3