Best Flowering Chives And Pork Slivers Recipe 韭菜花炒肉丝 Jiǔ Cài Huā Chǎo Ròu Sī Recipes

Taipei Style Shui Jiao (Pork and Chive Dumplings) image

Provided by Member 610488

Categories Pork

Time 50m

Yield 30 dumplings

Number Of Ingredients 13

4 tablespoons sesame oil
1 teaspoon sesame oil
4 tablespoons soy sauce, divided
2 tablespoons black vinegar, divided
flour, for dusting
1 lb ground lean pork
1 1/2 cups garlic chives or 1 1/2 cups scallions, finely chopped
2 teaspoons mushrooms, seasoning powder
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon ginger, grated
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
30 wonton wrappers (4 1/2 inch dia.)

Steps:

In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 11.6, Sodium 265.9, Carbohydrate 4.9, Fiber 0.2, Protein 3.6

Flowering Chives and Pork Slivers Recipe (韭菜花炒肉丝 | Jiǔ Cài Huā Chǎo Ròu Sī) image

Provided by Betty Liu

Yield Makes 2 to 4 servings

Number Of Ingredients 10

1 tsp. cornstarch
2½ tsp. Shaoxing wine
1 tsp. light soy sauce
1½ tsp. plus 1 pinch of sugar
¼ lb. (115 g) pork loin, belly, or shoulder
7 oz. (200 g) flowering garlic chives (about 1 large bunch)
2 Tbsp. neutral cooking oil, such as canola or grapeseed oil
1 (1-inch / 2.5-cm) piece fresh ginger, julienned
3 cloves garlic, sliced
1 tsp. kosher salt

Steps:

Mix together the cornstarch, 1 tsp. of the wine, soy sauce, and pinch of sugar in a medium bowl. Trim any excess fat or skin from the pork and slice it against the grain into short, thin pieces, 1 to 2 inches (2.5 to 5 cm) by ¼ inch (6 mm). Toss the pork with the marinade and let sit for at least 10 minutes but no more than 1 hour.
Cut the chives into 1- to 2-inch (2.5- to 5-cm) segments. You should have about 4 cups. Set aside.
Heat a well-seasoned wok over high until smoking. Reduce the heat to medium-high, then add the oil. Once the oil is shimmering, add the ginger and garlic and stir-fry until fragrant. Add the pork and stir-fry until just cooked, 2 to 3 minutes.
Add the flowering chives, the remaining 2 tsp. of wine, 1½ tsp. sugar, and the salt and fry until aromatic, 1 to 2 minutes. Don't cook the chives for too long, or they lose their crispness!