Easy Homemade Pork & Chive Dumpling Recipe
Find out for yourself why this recipe is a best seller
These wontons from Destination Dumplings are called "the classic," and for good reason. Not only are they the best seller at chef Tristan Chin-Fatt's New York spot, but the recipe was passed down to the chef by his mother-in-law, who was born and raised in southeast China. It's the perfect example of how simple ingredients can come together to create something both familiar and exciting all at once. You can enjoy this Citi Urbanspace Challenge finalist's creation in person at Mad. Sq. Eats from September 8 through October 5—or, you could make them at home tonight with this recipe.
Pro Tip: Use your Citi credit or debit card at the Destination Dumplings booth at Mad Sq Eats (Worth Square, Fifth Avenue between 25th and 26th Streets) and get a free order of spring rolls with any purchase.
Want to help discover the next vendor at Urbanspace? Cast your vote in the Citi Urbanspace Challenge, which will give one small business owner a three-month lease at Urbanspace at 570 Lex. Visit an Urbanspace pop-up between September 8 and November 2, and cast your vote for one of three finalists. For more details, visit urbanspacenyc.com/challenge.
Recipe adapted from Tristan Chin-Fatt, Destination Dumplings, New York, NY
- For the Dumplings
- 1½ pounds ground pork
- 3 tablespoons ginger, minced
- 3 tablespoons garlic, minced
- ½ cup soy sauce
- ¼ cup sugar
- ½ teaspoon ground white pepper
- ½ cup Chinese chives, washed thoroughly and chopped fine
- At least 30 dumpling wrappers
- 1 tablespoon vegetable oil
- Scallions, chopped, for serving
- Chile oil, for serving
- For the Sauce
- 1 cup soy sauce
- ¼ cup Chinkiang vinegar
- 1 tablespoon chile oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons sugar
- Combine the dumpling filling ingredients in a large bowl and refrigerate for a minimum of 2 hours, preferably overnight.
- Fold the filling into dumpling skins, using water to seal.
- Add water to a steamer and bring to a rolling boil. Steam the dumplings for approximately 5 to 7 minutes, or until the dumplings are firm.
- Heat the vegetable oil in a wok or pan and bring to medium-high heat. Cook the dumplings for 1 minute, add a few tablespoons of water and cover the pan. Reduce the heat to medium and cook for 1 to 2 additional minutes, until golden brown on one side.
- Remove from the pan and serve with scallions, dumpling sauce and chile oil for dipping.