Empanadillas de cerdo y cebollino

Ingredients

• 1 cup (about 85 g)Chinese chives (garlic chives)
• ½ lb (227 g)pork mince
• 1 tbspsoy sauce
• 1 tbspsesame oil
• 24dumpling wrappers
• 1–2 tbspoil, for the pan-frying method
• ¼–⅓ cup (60–80 ml)boiling water, for the pan-frying method
• to tastesoy sauce, black vinegar and sesame oil, for dipping

Instructions

1. 1

   Chop the chives

   Finely chop the Chinese chives, trimming away any tough parts near the base.

2. 2

   Mix the filling

   Combine the pork mince, chives, soy sauce and sesame oil thoroughly; the chives will compress as you mix. To check the seasoning, cook a teaspoon or less of the mixture in the microwave for a few seconds or fry it in a small pan, then taste and adjust if you wish.

3. 3

   Fill and pleat

   Work with a few wrappers at a time. Put a spoonful of filling in the centre or just to one side, leaving a clear border around the edge. Dampen the edge with a fingertip, fold the wrapper in half around the filling and pinch or pleat along each side, sealing from the middle towards the tips. Avoid trapping too much air and make sure the edge is sealed firmly.

4. 4

   Pan-fry and steam

   Heat 1–2 tbsp oil in a frying pan over a medium heat and arrange some dumplings fairly close together. Cook for about 2–3 minutes, until browned underneath. Add ¼–⅓ cup (60–80 ml) boiling water, enough to come about a third of the way up the dumplings, then cover. Steam until the wrappers look translucent and the water has evaporated. Remove the lid and, if you like, brown the bases a little more.

5. 5

   Steam separately

   Arrange a few dumplings in a bamboo steamer, leaving gaps so they do not touch. To help prevent sticking, brush the steamer with oil or line it with paper or a cabbage leaf. Cover and set over a pot or wok of boiling water; steam for about 6–8 minutes, until the wrappers are relatively translucent.

6. 6

   Serve with sauce

   Serve with soy sauce mixed with a little sesame oil and black vinegar, or use your preferred dipping sauce.

What are pork and Chinese chive dumplings?

Dumplings filled with pork and Chinese chives are a familiar Chinese-style combination, often made as small, folded parcels for sharing. Chinese chives, also known as garlic chives, bring a distinct savoury flavour to the filling.

This version keeps the filling simple: pork mince, chives, soy sauce and sesame oil. The dumplings can be pan-fried and steamed for crisp bottoms and tender tops, or steamed on their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 53 calories, 3g protein, 5g carbs, 3g fat.

The wrappers supply most of the carbohydrates, while pork mince contributes protein and much of the fat; sesame oil adds further fat. Serve a portion with vegetables to round out the plate, and use the dipping sauce sparingly if you want to keep the meal less salty.

Choosing the filling ingredients

Chinese chives: Look for long, flat green leaves, sometimes labelled garlic chives. Remove any tough ends before chopping them finely so they combine evenly with the mince.

Pork mince: A spoonful of filling should sit neatly in the wrapper without stretching it. Mix the mince with the chives and seasonings until the filling is cohesive, but avoid packing it into the wrapper too tightly.

How to pleat and seal

Filling: Leave a border around the wrapper so the edges can meet. If filling reaches the edge, it can interfere with the seal.

Pleats: Dampen the edge lightly, fold the wrapper in half and pinch from the centre towards each tip. Keep the filling inside as you work, press out excess air and check that the whole seam is closed.

Pan-frying for crisp bases

Browning: Set the dumplings in a lightly oiled pan over medium heat and give the bases 2–3 minutes to colour. Keep them close together, but leave enough room to add water safely.

Steaming: Add boiling water to about a third of the dumplings’ height and cover promptly. When the wrappers look translucent and the water has evaporated, take off the lid; a brief return to the heat can crisp the bases further.

Steaming the dumplings

Spacing: Leave small gaps between dumplings in the steamer so they do not stick together as they cook. Oil the steamer or use paper or a cabbage leaf as a liner if sticking is a concern.

Doneness: Steam for 6–8 minutes, using the wrapper’s relative translucency as the visual cue given in the method. Work in batches rather than crowding the basket.

Timing and serving

Folding: The filling comes together quickly, but shaping 24 dumplings takes most of the hands-on time. Fold a few at a time and keep the remaining wrappers covered so they do not dry out.

To serve: Put out a dipping sauce of soy, a little black vinegar and sesame oil, or choose another sauce you enjoy. Serve them as a shared starter or alongside a simple vegetable dish.

Recipe notes & tips

• Keep unused wrappers covered while you fill each batch.
• Use only a little water on the wrapper edge so it seals without becoming soggy.
• Cook a small sample of the filling to check its seasoning before shaping all the dumplings.
• Arrange dumplings with space between them in the steamer to reduce sticking.
• Have the boiling water ready before you start the pan-fry-and-steam stage.

Variations

• Add ginger: Mix a little finely grated ginger into the filling for extra warmth.
• Add pepper: Season the filling with ground pepper after tasting a cooked sample.
• Change the dip: Serve with your preferred dipping sauce instead of the suggested soy mixture.
• Steam only: Cook the dumplings in a lined or oiled bamboo steamer for 6–8 minutes.
• Finish crisp: After steaming in the pan, uncover and brown the bases briefly again.

Common mistakes to avoid

• Overfilling wrappers: Leave a clear border so the seam can close securely.
• Wet edges: Dampen lightly rather than soaking the wrapper, which can make sealing difficult.
• Loose seams: Pinch from the middle to each tip and check the full edge is closed.
• Trapped air: Press gently around the filling as you seal to avoid leaving large air pockets.
• Crowded steamer: Leave gaps between dumplings so they do not touch while cooking.

How to store

Refrigerate cooked dumplings in a covered container and use within 3 days. Reheat until piping hot in a covered pan with a little water, or steam them until heated through; the bases may lose some crispness.

Frequently asked questions