Active Time

　　45 min

　　Total Time

　　45 min

　　These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

　　

Ingredients

Makes 8 (as a small plate) servings

　　1/2 pound fatty ground pork

　　1/2 tablespoon Shaoxing wine

　　1/4 teaspoon Asian sesame oil

　　1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)

　　1 1/2 teaspoons finely grated peeled ginger

　　1/2 teaspoon rice vinegar (not seasoned)

　　2 teaspoons soy sauce

　　1/2 teaspoon kosher salt

　　Pinch of white pepper

　　3 tablespoons finely chopped cilantro stems

　　3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions

　　24 to 30 round dumpling wrappers (preferably with egg)

　　Accompaniment: Lantern dumpling sauce

　　Garnish: thinly sliced scallions

　　

Step 1

Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.

　　

Step 2

Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.

　　

Step 3

Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

　　Cooks’ note:

　　Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.