If you’re seeking the most classic Chinese dumpling, look no further than pork and chives. The combination represents all of the balance that makes a great dumpling: sweet, rich meat plus bright, fresh vegetables. Just make sure you’re using the right kind of chives: the Chinese kind, also called garlic chive, is broader and flatter than the Western variety, and has a much bolder flavor with the pleasant stink of garlic and onions. It’s my favorite vegetable, and there’s nothing else like it; you need its assertiveness for this dumpling.
— Helen You
If you make the wrappers from scratch, you’ll need Helen You’s recipe for Boiled Dumpling Wrappers.
ON-DEMAND: Listen to Faith and co-writer Max Falkowitz talk about these dumplings, as well as other dumplings for Chinese New Year.
Excerpted from The Dumpling Galaxy Cookbook by Helen You with Max Falkowitz. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House, LLC. Copyright ©2017 Helen You. Photograph ©2017 Ed Anderson.