Pork and chive dumplings: A quintessential ingredient for all Chinese households
A traditional recipe passed down from generation to generation. This recipe will be as easy as cooking rice with the finger technique.
2 cups plain flour
1/2 cup water
1/2 cup chopped chives
½ kilo pork mince
1 tbsp salt
1 1/2 tsp shaoxing wine
1 tsp chicken powder
1 tbsp sesame oil
Mix the flour with water and knead it until the dough gets soft, but not sticky, because if it’s sticky it means you did not work hard enough to achieve your goal and that is shameful.
Roll dough into two equally sized cylinders, and set aside. (Like you did with your own hopes and dreams)
Integrate the chives and seasonings into the pork, just like how your parents integrated into Australian culture (but not really).
To prepare the wrapper, cut the dough into 2cm pieces and use a rolling pin to flatten it until it becomes a round shape about 8cm in diameter. You can also use the crushing weight of your parents expectations to form these.
Use chopsticks to place filling onto the wrapper. Fold in half and create a perfectly pleated dumpling. Years of piano practice should give you the dexterity to do this.
Cook these in boiling water. Make sure you boil extra because that’s the only way you’re allowed to drink water.
You can also pan-fry them but be prepared to be told that’s too yeet hei.
Now when your parents ask if you have eaten yet you can say yes!
About the contributor
Born and raised in Perth, Australia, Crystal can be found exploring the food scene wherever she is! Interests include eating food, talking about food, thinking about food, and slaying at mahjong.