These dumplings are the most succulent we've ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.
Recipe information
Total Time
45 min
Yield
Makes 8 (as a small plate) servings
Ingredients
1
1
1
1
1
1
2
1
3
3
24 to 30
Need to make a substitution?
Preparation
Step 1
Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
Step 2
Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
Step 3
Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.