It always amazes me how easy homemade dumplings are to make! It’s also SO incredibly satisfying! We don’t make them regularly but when we do, I find it SO SO therapeutic (and a great workout especially if you’re making the wrappers!). These are more traditional pork & chive dumplings but I also recently tried a chicken meat dumpling that’s also incredible which I’ll share the recipe for as well! If you love dumplings consider making them yourself! I’ll also make sure to add the recipe I use for dumpling wrappers.
An amazing tip I learned from Tiffy Cooks is to use sesame oil with your chopped chives! We prefer the Korean branded sesame oils which I find much more aromatic and delicious! I grew up on the Kadoya brand but once I tried the Korean ones, I couldn’t go back!
Another tip is to grind your own pork or meat in general! This way you can control the quality and kind of meat you’re using (instead of random fillers butchers/grocery stores may use). This is how I chop meat:
I feel chopping like this makes it less of a paste and more of a fine chop – leaving the meat more tasty?
Once you’ve combined all your ingredients with your wrappers in hand, let’s get wrapping!
Once wrapped, I keep put the whole cookie sheet of homemade dumplings into the freeze to freeze individually before dumping them into a ziploc bag and labelling.
We enjoy them best panfried with their delicious crusts!
How do you like to enjoy your homemade dumplings?
Homemade Pork & Chive Dumplings
Equipment
- Mixing Bowls
- Chopsticks
- Knife
- Food Processor
Ingredients
- 1 lb pork shoulder/butt
- 2 cups chopped chives
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp dashi
- 1 pkg store bought dumpling wrappers (recipe to make your own).
Instructions
Dumpling Filling
- Chop chives into fine pieces, mix with sesame oil and set aside.
- Cut pork shoulder/butt into thin slices and throw it into the Food Processor to grind (you may also do this by hand if you don't have a food processor). Use the double knife technique!
- Mix in dashi, soy sauce, ginger and marinated chives. Mix to combine.
Wrapping Dumplings
- Take a small teaspoon of filling and put it in the middle of the wrapper. Fold the wrapper together and sealing the seams together tightly. If you're feeling fancy, pleat them but tucking in a piece of the wrapper a bit at a time (this will take time to perfect but so satisfying once you get it and it makes for a better chew).
- Place wrapped dumpling on a lined cookie sheet and do a bunch more.