Lunch · Chinese · 30 min
Pork and Chive Jiaozi (Dumplings)
- Calories
- 650
- Protein
- 34g
- Carbs
- 45g
- Fat
- 36g
Ingredients
- 3.5 oz (100 g) Ground pork (lean)
- 2 oz (55 g) Napa cabbage, finely chopped
- 1 oz (30 g) Fresh chives, finely chopped
- 0.5 teaspoon Ginger, finely grated
- 1 clove (about 3g) Garlic, minced
- 1 teaspoon Soy sauce (low sodium)
- 0.5 teaspoon Sesame oil
- 1 teaspoon Shaoxing wine (or dry sherry)
- 6 wrappers (about 3 oz / 85 g) Dumpling wrappers (round, pre-made)
- 2 tablespoons Water, for sealing and cooking
Method
- 01Prepare the filling: In a medium bowl, combine the ground pork, finely chopped Napa cabbage, chives, grated ginger, minced garlic, soy sauce, sesame oil, and Shaoxing wine. Mix thoroughly until all ingredients are well incorporated and the pork mixture is slightly sticky.
- 02Assemble the dumplings: Lay out a dumpling wrapper. Dip your finger in water and moisten the edge of the wrapper. Place about 1-2 teaspoons of filling in the center. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can create pleats along the sealed edge for a more traditional look. Repeat with the remaining wrappers and filling.
- 03Cook the dumplings (pan-frying method): Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Arrange the dumplings in a single layer. Cook for 2-3 minutes until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet (it will steam vigorously), immediately cover with a lid, and reduce heat to medium-low. Steam for 5-7 minutes, or until the wrappers are translucent and the pork is cooked through. Remove the lid and let any remaining water evaporate.
- 04Serve hot, with your favorite dipping sauce (e.g., soy sauce, vinegar, chili oil).
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
