Pork and Chive Dumplings - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/andrea-reusing
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
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