Pork and Dill Dumplings

5 from 3 votes

These Chinese pork and dill dumplings have a unique herbal and aromatic flavor, similar to Northern Chinese fennel dumplings—huixiang jiaozi.

Prep Time2

Cook Time30

Total Time2 30

Course: Dumplings

Cuisine: Chinese

Servings:

Calories: 414kcal

Author: Judy

Ingredients

For the dumpling wrappers (or use 2 packages store-bought wrappers):

3 cups all-purpose flour
1 cup water

For the infused water:

1 scallion (smashed and cut into 3-inch/8cm lengths)
3 slices ginger (smashed)
1 tablespoon Sichuan peppercorns
3/4 cup boiling water

For the filling:

4 tablespoons neutral oil (such as avocado, canola, or vegetable oil)
2-3.5 ounces fresh dill (based on how much you like dill!)
1 pound ground pork (80/20 meat to fat ratio, hand-chopped meat preferred)
2 tablespoons Shaoxing wine
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon sesame oil
½ teaspoon white pepper
½ teaspoon salt

US Customary - Metric

Instructions

Start by making the dough for the dumpling wrappers. (Skip this step if using storebought dumpling wrappers.) Add the flour to a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. If mixing by hand, gradually add the water to a flour and knead into a smooth dough, about 15 minutes. If using a mixer, turn the mixer on low speed and gradually add the water. When a dough forms, continue kneading on low speed for 8 minutes. Lightly flour the counter and turn the dough out onto it. Cover with the overturned mixing bowl, and let it rest for 1 hour.
Next, prepare the infused water. In a heatproof bowl, add the scallions, ginger and Sichuan peppercorns, and cover with the boiling water. Cover with an overturned plate, and let it steep until cool.
Now it’s time to prepare the filling. Add the oil to a small pot, and heat it over medium heat until it starts to smoke lightly. Remove from the heat and let it cool. Wash the dill, and shake off excess water/pat dry with a clean kitchen towel. Chop the dill into ¼-inch/6mm sections and add them to a bowl. Mix in half of the cooled oil to coat the dill evenly. Set aside.
Add the pork to a large mixing bowl, along with the Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, sesame oil, white pepper, and salt. With a rubber spatula, mix everything together until well combined. Next, stir in the remaining neutral oil.
Remove all the solids from the infused water, and add it to the pork mixture in three batches, mixing well between each batch until the pork absorbs the liquid. By now, the pork mixture should resemble a sticky paste. Mix in the dill until evenly combined. Transfer the filling to the refrigerator for 30 minutes. Chilling the filling makes assembly easier.
If using store-bought dumpling wrappers, use your finger to dab some water around the edges of each wrapper , and add 2 teaspoons of filling to the middle. Pleat the dumpling closed, using additional water to make sure the dumpling is fully sealed.
To make your own dumpling wrappers, divide the dough into small pieces (each piece should weigh about 12-15g), and roll it into a ball in your hands. Flatten the ball on a clean, smooth and lightly floured surface (such as a cutting board or clean countertop), and roll into a thin 3- to 4-inch (8-10cm) circle. Place 2 teaspoons of filling in the middle, and pleat the dumplings closed (they're self-sealing; no water needed).
Place the dumplings on a parchment paper lined baking sheet so they aren’t touching. Once you’ve filled the tray, cook or freeze them. To freeze, wrap the tray in clean grocery bags and freeze overnight (then transfer the frozen dumplings to a freezer bag and store for up to 3 months. No need to thaw before steaming, pan-frying, or boiling).
To cook dumplings, pan-fry, steam, or boil them, following the instructions in our How to Cook Dumplings post. Enjoy!

Notes

Nutrition information is for one serving of 6-7 dumplings. Recipe makes about 4-5 dozen.

Nutrition