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Crispy pork and chive dumplings with golden lacy skirts served with black vinegar dipping sauce and scallions

Pork and Chive Dumplings: Crispy Bottoms, Juicy Filling

Pan-fried pork and chive dumplings with a crisp, lacy cornstarch skirt and a juicy, garlicky filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Filling
  • 400 g ground pork (80/20)
  • 1 cup garlic chives, minced (80 g)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing wine or dry sherry
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 tbsp cornstarch binds the filling
For the Dumplings
  • 24 pieces round dumpling wrappers 3.5-inch
  • 2 tbsp neutral oil divided
For the Crispy Skirt
  • 3/4 cup water
  • 2 tsp cornstarch whisked into the water
For the Dipping Sauce
  • 3 tbsp black vinegar or rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp chili oil
  • 1 tsp sugar
  • 1 scallion, sliced

Method
 

Make the Filling
  1. Combine ground pork, garlic chives, garlic, ginger, soy sauce, shaoxing wine, sesame oil, white pepper, salt, and cornstarch in a bowl.
  2. Mix by hand for about 1 minute until the mixture turns slightly sticky and holds together when pressed.
Fill and Fold the Dumplings
  1. Place 1 tbsp filling in the center of a wrapper. Wet the edge with water.
  2. Fold in half and pleat or pinch the edge closed, pressing out air as you seal.
  3. Repeat with remaining wrappers and filling, keeping finished dumplings under a damp towel.
Pan-Fry Until Crisp
  1. Heat 1/2 tbsp oil in a nonstick skillet over medium-high heat. Arrange 10 to 12 dumplings flat-side down, without touching.
  2. Sear for 2 minutes until the bottoms turn golden.
  3. Pour in about 1/3 cup of the cornstarch water, cover immediately, and reduce heat to medium.
  4. Cook covered for 5 to 6 minutes until the water evaporates and the pork center reaches 160 F / 71 C.
  5. Uncover, drizzle 1/2 tbsp oil around the edges, and cook 1 to 2 more minutes until the skirt turns lacy and golden.
  6. Slide dumplings onto a plate skirt-side up. Repeat with the second batch.
Make the Sauce
  1. Whisk black vinegar, soy sauce, chili oil, sugar, and scallion in a small bowl. Serve alongside the hot dumplings.

Notes

  • Mix filling until slightly sticky, this keeps it from crumbling once fried.
  • Don't skip the covered steam step, the pork center needs it to fully cook.
  • Use a lid that fits tightly or steam escapes before the pork cooks through.
  • Serve immediately after uncovering, the skirt softens as the dumplings sit.