Apr 9, 2010

Pork and Chive Dumplings (Shui Jiao)

To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger (see our step-by-step instructions). These classic snacks—which are boiled, not steamed or fried—were featured as part of Matt Gross's feature story on Taiwanese cuisine, "Taipei, Family Style" (April 2010).

Credit: Todd Coleman

4 tbsp. plus 1 tsp. Asian sesame oil
4 tbsp. soy sauce
2 tbsp. black vinegar
Flour, for dusting   1 lb. ground lean pork
3 1⁄2   oz. garlic chives or scallions,
   finely chopped (1 1⁄2 cups)
2 tsp. mushroom powder
1 tsp. cornstarch
1 tsp. salt
1⁄2 tsp. grated ginger
1⁄2 tsp. white or black pepper
30 4 1⁄2" round wonton wrappers

1. In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside. Line a rimmed baking sheet with parchment paper and sprinkle with flour; set aside. Put remaining sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.

2. Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions on facing page for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a tea towel.

3. Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

MAKES ABOUT 30 DUMPLINGS

This article was first published in Saveur in Issue #128

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Ratings & Reviews (1)

by Jiana_Zhao on 2010-04-19

Using some pork fat in ground pork can make the filling taste better, otherwise, it will get a little dry after cooked.
For adding more flavour and nice color, you can also put a little Chinese fivespices and soy sauce in filling.

For boiling dumplings, you can add a little more salt in filling.
Then reduce the salt amount if choosing pan-fry or deep fry.

Pork and Chive Dumplings (Shui Jiao) Reviewed by Jiana_Zhao on Jan 6. Using some pork fat in ground pork can make the filling taste better, otherwise, it will get a little dry after cooked.
For adding more flavour and nice color, you can also put a little Chinese fivespices and soy sauce in filling.

For boiling dumplings, you can add a little more salt in filling.
Then reduce the salt amount if choosing pan-fry or deep fry. Rating: