Pork and Chives Dumpling Recipe

In a medium bowl, combine oil, chives, ground pork, salt, sugar, rice wine, pork stock or water, and ginger and mix together until thoroughly combined. To taste for seasoning, place a 1/2 teaspoon-sized amount of filling on a microwaveable plate and microwave until cooked, about 10 seconds. Taste, then adjust mixture with more salt or sugar. If not using immediately, cover bowl with plastic wrap and refrigerate until you are ready to use, up to 24 hours.

Working one dumpling at a time, place approximately 1 tablespoon of filling in the center of each wrapper. Use your finger to spread a small amount of water around the inside edge of each wrapper. Seal wrappers by folding in half and, if desired, pleat one side 5 or 6 times, pinching the edges together as you go. Place sealed dumplings on a parchment-lined baking sheet, separating them to avoid sticking, and cover entire tray with a clean, damp dishtowel.

Line a bamboo steamer with wilted cabbage or lettuce leaves, or create a parchment liner . Place dumplings in steamer, leaving a small gap between each one, and place over a wok filled with simmering water. Steam until skins are translucent and filling is cooked through, 7 to 9 minutes. Serve immediately with dipping sauce of choice alongside.