Pork-and-Chive Dumplings


F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, says that this is a cheater version of his favorite xiao long bao (soup dumplings). “I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock–and–vinegar dipping sauce.” Slideshow: More Pork Recipes 

Pork-and-Chive Dumplings
Photo: Bobby Fisher
Total Time:
40 mins



  • 1/2 cup chopped garlic chives or chives

  • One 1-inch piece of fresh ginger, peeled and sliced

  • 2 garlic cloves

  • 1 tablespoon soy sauce

  • 1 tablespoon Chinese rice wine (Shaoxing)

  • 2 teaspoons light brown sugar

  • 2 teaspoons light sesame oil

  • 1 teaspoon toasted sesame oil

  • Kosher salt

  • 1 pound fatty ground pork, preferably from the shoulder

  • 28 gyoza wrappers (3 1/2 inch round)

  • Napa cabbage leaves, for steaming


  • 3/4 cup chicken stock or low-sodium broth

  • 1/4 cup Chinese black vinegar

  • 2 tablespoons unseasoned rice wine vinegar

  • One 1-inch piece of fresh ginger, peeled and julienned


  1. Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.

  2. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.

  3. Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.

  4. Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.

Make Ahead

The uncooked dumplings can be frozen on a parchment paper–lined baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month.

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