8 Year Fukien Old Wine (2/3 cup)
Chinese Chives (3 lbs)
Ground Pork (680g)
Cooking Oil (½ cup)
Sesame Oil (3 tbs)
Salt (1 tbs)
Soy Sauce (3 tbs)
White Pepper (¼ tsp)
Water (2/3 cup)
Dumpling Wrappers (8 dozen）
Step 1
Wash and blanch the chives, transfer to an ice bath to cool and chop finely.
Step 2
Mix the chives, pork, 8 Year Fukien Old Wine, and rest of the ingredient together for 6-8 minutes. (Even better overnight!)
Step 3
Damp the edges of each wrapper. Spoon filling in the middle, fold the wrapper in half and pinch the edges together at the top.
Step 4
For any wrapping variation, just make sure the dumplings are completely sealed!
Step 5
Heat 2 tablespoons of oil in a non-stick pan over medium high heat. Place the dumplings and allow to fry for 2 minutes.
Step 6
Pour a thin layer of water into the pan, cover, and lower the heat to medium-low. Steam the dumplings until the water has evaporated.
Step 7
Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
Step 8
Serve with soy sauce, Chinese black vinegar, chilli sauce. (Or any dipping sauce really. Go live you life)
Thank you The Woks of Life for keeping our gyoza dream alive🈵🎋
