Pork and Chive Dumplings in Garlic-Miso Broth Recipe
Prep Time:
5 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • ½ pound ground pork
  • 5 tablespoons soy sauce, divided
  • ½ tablespoon sesame oil
  • ½ tablespoon rice vinegar
  • 1 inch fresh ginger, grated
  • 2 tablespoons chopped fresh chives
  • 20-25 round dumpling wrappers
  • 2 tablespoons neutral oil, divided
  • 1 ½ cup water, divided
  • 8 cloves garlic, minced
  • ½ cup white (shiro) miso
  • 8 cups chicken or vegetable stock
  • 2 baby bok choy, cleaned and leaves separated
  • 2 scallions, for topping
Directions
  1. Combine the pork, 1 tablespoon soy sauce, sesame oil, rice vinegar, ginger, and chives until well mixed.
  2. To make the dumplings, set up a station with a ½ cup of water, a damp towel, and the pork filling. Place the dumpling wrappers under the damp towel and work with one wrapper at a time. Wet the entire edge of the wrapper and add a tablespoon of pork filling to the center. Firmly fold a pleat into the circle diagonally, then begin folding pleats on top of each other, following the circular edge of the dumpling wrapper, pinching together to form a circle. Use a slight twisting motion to close the circle, then pinch to seal. Shape the dumpling as needed, plumping gently with your palms. Repeat with the remaining filling.
  3. To cook the dumplings, first heat a tablespoon of oil in a skillet over medium heat. Once hot, add the dumplings and cook, without touching, until browned. You will be able to see the brown crust forming. Work in batches as needed; do not crowd the skillet.
  4. When the bottoms are golden brown, carefully pour in ¼ cup water, using the lid of the pot to shield from splatters. Cover and steam until dumpling wrappers are cooked, shiny, and slightly translucent. Remove from the heat.
  5. In the meantime, make the broth. Heat 1 tablespoon oil in a large pot and add the garlic. Once fragrant, about 1 minute, add the remaining 4 tablespoons soy sauce and half the chicken stock. Whisk in the miso, stirring well to combine. Once miso is dissolved, add the remaining chicken stock and bring to a simmer. Once simmering, add the bok choy and cook until bright green and very soft.
  6. To serve, place dumplings in a bowl and pour garlic miso broth over top. Sprinkle with scallions to serve.