Name: Pork and Chive Dumplings
Cook time: 45 min
Total time: 45 min
Yield: Makes 8 (as a small plate) servings
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

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Photo by John Kernick

These dumplings are the most succulent we've 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 and flavor to make a difference.

Cooks note:

Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.

Recipe notes

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