These Taiwanese night market-style pork and chive dumplings are filled with juicy ground pork, fragrant garlic chives, and ginger, then pleated and steamed until tender and lightly translucent. Chilling the filling helps create a cohesive, flavorful center, while napa cabbage leaves keep the dumplings from sticking and add subtle aroma during steaming. Served with two mouth-watering dipping sauces, this recipe delivers the familiar flavors and textures of night market dumplings in your kitchen.

Quick Info

⏱️ 100 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

288 cal • 13g protein • 25g carbs • 14g fat

Tags

[Appetizers] • [Dinner] • [Asian]

Ingredients

• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce, or more to taste
• 2 teaspoons Shaoxing wine
• 1½ teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt, or more to taste
• ¼ teaspoon ground white pepper, or more to taste
• ½ pound ground pork, chilled
• 1 cup finely chopped Chinese garlic chives
• 2 green onions, thinly sliced
• 24 round dumpling wrappers
• 6 large napa cabbage leaves
• 2 tablespoons black vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili oil, or to taste
• ½ teaspoon sugar, or to taste
• 2 tablespoons sweet soy sauce
• 1 garlic clove, smashed
• Drizzle of sesame oil

Instructions Preview

1. Make the filling: Whisk together the ginge…
2. Place the chilled ground pork, garlic chiv…
3. Cover and refrigerate the filling for abou…

…and 6 more steps

---

Recipe by: Joelle Park, Jasmine Pak • From: Tasty