Pork and Chive Dumplings
Episode 5: Pork and Chive Dumplings
Ingredients
Dough
- 420 grams dumpling flour or AP flour
- 1/2 tsp salt
- 1 cup boiling hot water
Filling
- 1 lbs ground pork
- 2 inch knob ginger
- 3 cloves garlic
- 2 scallions
- 1 tbsp Szechuan peppercorns
- 1/2 cup boiling hot water
- 2 tbsp cup Shaoxing wine
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp msg
- 1 cup Chinese chives(minced)
- 1 tbsp sesame oil
Instructions
Dough
1. In a bowl, combine flour and salt and slowly pour in warm water as you mix with chopsticks.
2. Once a shaggy dough comes together, knead for 8-10 minutes or until a smooth dough comes together.
3. Cover and rest the dough for an hour.
Filling
1. Smash together ginger, garlic, and scallions in a mortar and pestle.
2. Add Szechuan peppercorns and boiling hot water. Let sit for 30 minutes.
3. In a bowl combine pork, shaoxing wine, soy sauce, aromatic water, salt, sugar, white pepper, and msg. Stir together in one direction for 5 minutes. This helps with myosin development which helps keep the dumpling juicy.
4. Now incorporate chives and sesame oil.
Folding+Boiling
1. Cut the dough in half and roll into a rope.
2. Cut the rope into 10 gram pieces.
3. Flatten a piece of dough with the palm of your hand and roll it out from the edge to the center while rotating the dough. The center should be slightly thicker than the edges.
4. Place about a tsp of filling in the center of the wrapper and fold the ends together.
5. Use your thumbs and index fingers to seal the dumpling.
6. In a lightly oiled pan, add the dumplings and pan-fry on medium heat.
7. Once the bottom is golden brown, add enough water to cover a little less than half way up the dumpling.
8. Cover and let steam for 4 to 5 minutes.
9. Remove the lid and let the water evaporate to let the bottom crisp up.
10. Serve with black vinegar and chili oil.
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Crispy Garlic Chive Dumplings Recipe (Guichai Tod) กุยช่ายทอด | Thai Recipes
Don't let the amount of vegetables in this popular street food throw you off. I didn't love vegetables as a kid and I would devour these every time. Garlic chives, also known as Chinese chives, become so tender they almost melt in your mouth, and with the soft & chewy dough that is crispy on the outside...and the sweet & sour dipping sauce...oh man...these are a MUST try.
They are also perfect make-ahead appetizers. You can make the dumplings and keep them in your fridge, and fry them up when ready to eat. The dipping sauce will also last you a long time in the fridge as well.
There are two types of kanom guichai: the stuffed version, which is much harder, and these fried ones, which are much easier and quicker to prepare, and IMO they're just as delicious if not more because they are crispy! Oh yeah, and it happens to be gluten-free (except the sauce) and vegan and all that good stuff :)
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Top 3 Dumpling Recipes - Marion's Kitchen
From spicy Sichuan wontons in homemade chilli oil to Thai prawn dumplings with a spicy nahm jim dipping sauce. If you love dumplings...you need to watch this.
1. Spicy Sichuan Wontons:
2. Pork & Chives Dumplings:
3. Thai Prawn Dumplings:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Pork and Chives Dumplings - Lunar New Year Lucky Food
Welcome to DAY 2 of the Lunar New Year Series, and today we will be making Pork and Chives Dumplings, which brings you WEALTH in the New Year! Dumplings are a traditional lucky dish that symbolizes wealth since it resembles ancient gold ingots. In my culture, the more dumplings you eat during Lunar New Year, the more money you make in the new year! Not only are dumplings good luck, but these juicy, delicious Pork and Chive Dumplings are also the best dumplings you will EVER try!
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Full Recipe:
The Best Pork and Chives Dumplings Recipe ????????????
Pork and Chives Dumplings ????????????
Ingredients:
Pork Mince - 500 grams
Chives - 1/2 cup of Chives
Salt - to taste
Egg - 1
Garlic - 4 cloves
Soy Sauce - 1tbsp
Chicken stock - 4 tbsp
Corn flour - 1 tbsp
Sesame oil - 1tsp
Dumplings wrappers
To serve:
Dumpling sauce of your choice
Spring onions
If you have leftover Dumpling stuffing, try out my leftover Pork Mince with Avo recipe. It is so good and a perfect way to utilise leftover Dumpling stuffing ????????????
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Chinese Chive Dumplings (韭菜盒子)
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Jiucai (韭菜) is garlic chives which is the main ingredient. Hezi (盒子) means box or pockets. In this recipe, it refers to its wrapper; kind of like a dumpling but much bigger and it is pan-fried until golden brown. You can think of it as the Chinese empanadas. It is super delicious and let’s get started.
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INGREDIENTS
For the wrapper
350 grams (12.34 oz) of all-purpose flour (Amazon link -
1/2 tsp of salt
140 grams (4.94 oz) of hot water
90 grams (3.17 oz) of cold water
1/8 tsp of yeast (Amazon link -
1 tbsp of vegetable oil (Amazon link -
For the filling
250 grams (8.81 oz) of garlic chives
80 grams (2.82 oz) of mung bean noodles (Amazon link -
1.5 tsp of dark soy sauce (Amazon link -
1-2 tbsp of sesame oil to coat the noodles and the garlic chives (Amazon link -
3 eggs, well beaten
2-3 tbsp of oil to cook the egg
5-6 tbsp of dried baby shrimp
2.5 tbsp of soy sauce (Amazon link -
1 tsp of 13 spices or 5 spice powder (Amazon link -
2 cloves of garlic
2/3 tsp of salt or to taste
INSTRUCTIONS
Make the dough for the wrapper
Combine the all-purpose flour and salt. Mark a line through the middle of the bowl to roughly divide the flour in half.
Pour the hot water to one-half of the flour and stir to mix. Let it cool for 5 minutes.
Dissolve the yeast into the room temperature water and pour it into the other half of the flour. Stir to mix.
Knead all the flour into a rough dough. Add 1 tbsp of vegetable oil and continue to knead until the oil is well absorbed. Cover and rest for 10 minutes.
Knead the dough again until smooth. Shape into a log then wrap with a plastic film. Let it proof for 20 minutes.
Make the filling
Heat your wok until it is smoking hot. Add 2-3 tbsp of oil and swirl it around to cover the bottom of the wok. Turn the heat to low and pour in the beaten egg. Stir with a pair of chopsticks as fast as possible. By doing that, the egg will be scrambled into small little bits. Take it out and set it aside.
Bring 2 cups of water to a boil. Turn off the heat and use it to soak the mung bean noodles for 1-2 minutes. Drain and rinse with cold water to stop the cooking process.
Dice the mung bean noodles into 1/2 of an inch long pieces. Mix with 1.5 tsp of dark soy sauce so it is nice and brown. Coat the noodles with 2 tsp of sesame oil to prevent stickiness. Set it aside.
Dice the garlic chives and coat with 1.5 tbsp of sesame oil. The oil will protect the chives so the sodium won’t draw out too much moisture from the chives. Otherwise, your filling will turn out watery and soggy once you add the seasonings. You can use this trick for any vegetable fillings.
Combine the mung bean noodles, fried egg, diced chives, dried baby shrimp, and garlic. Season with 2.5 tbsp of soy sauce, 1 tsp of 5 spice powder, and 2/3 tsp of salt and toss to mix thoroughly. Set it aside.
Wrap the chive box and cook
Divide dough into 12 even pieces, 45-50 grams each.
Roll them into round smooth balls, then into round wrappers (5 inches in diameter).
To wrap the box, just put some filling in the middle of the wrapper. Fold it in half. Gently push out as much air as possible. Press the edge tightly and make pleats all the way around.
Pan-fry the chive box in cast iron skillet over medium heat until golden brown. Each side takes 2-3 minutes.
Serve on its own as breakfast or side dish.
Videography / Editing by Austin Schargorodski -