Steamed pork and chive dumplings
- Side
- 6
- 45 minutes plus 30 minutes chilling
Steamed dumplings are bouncy little pillows of joy – especially when they’re filled with pork and chives and dressed in a black vinegar and chilli dipping sauce. Pleating the dumplings is way easier than you think, and they’re a great make-ahead dish too – just keep them on baking paper in the fridge for up to three days until you’re ready to steam.
Ingredients
Metric
Imperial
- 300g of Doves Farm Organic Plain White Flour, plus extra to dust
- 160ml of warm water
- 300g of pork mince
- 1 tbsp of light soy sauce
- 1 tbsp of Shaoxing wine
- 1 tsp sesame oil
- 2 tsp finely grated ginger
- 1 garlic clove, finely grated
- 1/2 bunch of chives, finely sliced
- 1 spring onion, finely chopped, plus extra to garnish
- chilli flakes, to garnish
Dressing
- 3 tbsp of Chinkiang black vinegar
- 2 tbsp of light soy sauce
- 1 tbsp of chilli oil
- 1 tsp sesame oil
Method
Add the flour to a mixing bowl with a pinch of salt, then slowly stream in the water, mixing with chopsticks constantly, until you have a shaggy dough. Turn it out, then knead for 8-10 minutes until smooth. Wrap and chill for at least 30 minutes
- 300g of Doves Farm Organic Plain White Flour, plus extra to dust
- 160ml of warm water
Combine the remaining ingredients in a separate bowl. Use your hands to vigorously mix everything together – you want to really break down the mince into more of a paste. Cover and keep in the fridge until needed
- 300g of pork mince
- 1 tbsp of light soy sauce
- 1 tbsp of Shaoxing wine
- 1 tsp sesame oil
- 2 tsp finely grated ginger
- 1 garlic clove, finely grated
- 1/2 bunch of chives, finely sliced
- 1 spring onion, finely chopped, plus extra to garnish
Divide the rested dough into 18 equal balls, about 25g each. Set up a large steamer basket over a pan of simmering water and cut out several discs of baking paper which will fit inside the steamer
Roll a piece of dough into a circle around 9cm wide, dusting with flour as you work to prevent sticking. Put 1 tbsp of the filling in the centre, then wet the edges of the pastry with a brush and seal (you can simply fold them over, crimp or pleat however you like). Put completed dumplings on the discs of baking paper
Steam the dumplings in batches for 8-10 minutes. Meanwhile, whisk the dressing ingredients together
- 3 tbsp of Chinkiang black vinegar
- 2 tbsp of light soy sauce
- 1 tbsp of chilli oil
- 1 tsp sesame oil
Divide the dumplings between plates with the dressing, then top with springs onions and chilli flakes
- chilli flakes, to garnish
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