Pan-Seared Pork & Chive Dumplings (Sheng Jian Style)

Instructions

1. Prepare the Filling

1. Mix Meat: In a large bowl, combine the ground pork and minced ginger.
2. Season: Add the soy sauce, sesame oil, rice wine (if using), and sugar. Mix vigorously in one direction (this helps bind the protein and creates a better texture).
3. Add Liquid: Stir in the 2 tablespoons of water or broth. This is key to a juicy filling. Mix again until the liquid is absorbed.
4. Add Greens: Fold in the chopped Chinese chives (or scallions). Mix lightly until just combined.

2. Assemble the Dumplings

1. Prep Station: Place a small amount of the filling, a bowl of water, and your wrappers in front of you.
2. Fill: Place one wrapper in your palm. Scoop about 1 teaspoon of filling into the center. Do not overfill.
3. Seal: Dip a finger in the water and run it along the edge of the wrapper. Gather the edges and crimp or pleat them towards the center, pinching tightly to create a sealed pouch (similar to the image). Ensure no air is trapped inside.
4. Store: Place the finished dumplings on a lightly floured tray, ensuring they don’t touch. Freeze for 30 minutes before cooking if you want a firmer shape.