Pork and Chive Dumplings – juicy and delicious Chinese dumplings filled with ground pork and chives. Homemade jiaozi is the best!


    • 1/2 pound fatty ground pork
    • 1/2 tablespoon Shaoxing wine
    • 1/4 teaspoon Asian sesame oil
    • 1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
    • 1 1/2 teaspoons finely grated peeled ginger
    • 1/2 teaspoon rice vinegar (not seasoned)
    • 2 teaspoons soy sauce
    • 1/2 teaspoon kosher salt
    • Pinch of white pepper
    • 3 tablespoons finely chopped cilantro stems
    • 3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
    • 24 to 30 round dumpling wrappers (preferably with egg)
    • Accompaniment: Lantern dumpling sauce
    • Garnish: thinly sliced scallions

      1. Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
      2. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
      3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.