Pork and Chive Dumplings
  1. In a medium bowl, use your hands to combine the pork, wine, ginger, soy sauce, and salt, and mix until well blended. Gently fold in the chives and mix until fully incorporated.
  2. Bring a large pot of water to a boil. Meanwhile, make the dumpling wrappers. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
  3. Fold the dumpling into the round yuan bao shape, lightly squeezing the dumpling to push out any air bubbles. Inspect the dumpling for holes and pinch them shut. Repeat with the rest of the wrappers.
  4. Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 2 minutes, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.
Recipe Notes

VariationPork and Dill Dumplings

It may surprise you to hear that dill is a staple herb in northern Chinese cooking, thanks to influences from neighboring Russia and eastern Europe, where the herb is practically a food group. You find dill everywhere in the city of Tianjin—folded into steamed white rice or added to cooked barley or oats. Pork and dill dumplings are also a common dish; the herb’s sharp, piquant flavor is a classic complement to pork and makes for a great dumpling.

Simply substitute ½ cup of chopped fresh dill for the chives—mix the herb with the pork and seasonings in step 1.

TIP: In some Chinese grocery stores, what they label as “garlic chive” is actually a kind of leek. Go for the long, flat-leafed, and savory-smelling greens just called “chives.”