dinner · dairy-free
Pork and chive jiaozi (boiled dumplings)
Northern-style boiled dumplings with a juicy pork and garlic chive filling—the Lunar New Year family project.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Knead dough smooth and rest 30 minutes.
-
2
Season pork, add ginger water a little at a time, stirring one direction until sticky; fold in chives (with sesame oil coating them).
-
3
Roll wrappers thin at the edges and fill and pleat.
-
4
Boil, adding 240 ml cold water each time it returns to a boil, 3 times, until dumplings float and puff and the filling reaches 71°C (160°F).
-
5
Serve with dipping sauce.
