Pork Chive Dumplings with Sichuan Infused Oil Recipe
These Pork Chive Dumplings feature a flavorful ground pork filling enhanced with aromatic seasonings and fresh Chinese garlic chives, wrapped in tender dumpling wrappers. The recipe includes a homemade infused oil with Sichuan peppercorns and star anise, adding a unique depth of flavor, complemented by a fresh ginger and scallion puree. Perfect for a savory appetizer or main dish, these dumplings combine traditional Asian ingredients and techniques for a delicious homemade treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 30-40 dumplings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Chinese
Ingredients
Scale
Infused Oil
- ¼ cup neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon Sichuan peppercorns
- 1 star anise
- 5 cloves garlic
Liquid Puree
- ¾ cup water
- 1 tablespoon fresh ginger, chopped
- ⅓ cup scallion, roughly chopped
Dumpling Filling
- 1 pound ground pork (80/20 meat to fat ratio)
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1½ teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon five spice powder
- ¼ – ½ teaspoon salt (used ½ teaspoon)
- 2 cups Chinese garlic chives, finely chopped
- 1–2 packs store-bought dumpling wrappers
Instructions
- Prepare the infused oil: In a small saucepan, heat the neutral oil over medium heat. Add the Sichuan peppercorns, star anise, and garlic cloves. Gently heat the oil to infuse it with the spices and garlic flavors without burning them, about 5-7 minutes, then remove from heat and set aside to cool.
- Make the liquid puree: Combine the water, chopped fresh ginger, and roughly chopped scallions in a blender or food processor. Puree until smooth, then strain the mixture through a fine sieve to extract fresh aromatic liquid. Set this aside for use in the dumpling filling.
- Prepare the dumpling filling: In a mixing bowl, combine the ground pork with oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five spice powder, salt, and the infused liquid puree. Mix thoroughly until the filling becomes sticky and well combined, which will help it bind well inside the wrappers. Fold in the finely chopped Chinese garlic chives gently but thoroughly.
- Assemble the dumplings: Take one dumpling wrapper and place about one tablespoon of the pork filling in the center. Moisten the edges of the wrapper with water, then fold and pleat the wrapper to seal the dumpling tightly. Repeat the process with the remaining wrappers and filling.
- Cook the dumplings: Boil a large pot of water. Drop the dumplings gently into the boiling water, stirring occasionally to prevent sticking. Cook until the dumplings float to the surface and then for an additional 2-3 minutes to ensure the pork is cooked through. Alternatively, for pan-fried dumplings, place them in a hot non-stick skillet with a bit of oil, fry until golden on the bottom, then add water and cover to steam until fully cooked.
- Serve: Arrange cooked dumplings on a serving platter. Drizzle some of the infused oil over the dumplings to add aromatic flavor, or serve it as a dipping sauce alongside soy sauce-based dips. Enjoy immediately while warm and tender.
Notes
- You can control the saltiness by adjusting the soy sauce and salt quantities to your taste preference.
- If fresh Chinese garlic chives are unavailable, substitute with regular chives or scallions, but the flavor will be less authentic.
- For crispier dumplings, try pan-frying instead of boiling.
- Make sure the filling is well mixed to achieve the ideal texture and taste inside the dumplings.
- Store any unused dumplings in the freezer, separated by parchment paper, for up to one month.
Keywords: pork dumplings, chive dumplings, Chinese dumplings, homemade dumplings, Sichuan peppercorns, infused oil, ground pork recipe, dumpling wrappers