In a large bowl, combine ground pork, chives, garlic, and ginger. Season the mixture with salt, white pepper, sugar, light soy sauce, Shaoxing wine, msg, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks on the bowl.
Place 1 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes.
Notes
How to Cook Pork and Chive Dumplings
Pan-Fry:
Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
Place your Pork and Chive Dumplings flat side down
Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Pork and Chive Dumplings - and enjoy!
OPTIONAL - finish the Pork Dumplings with my crispy Dumpling Skirt!
Steam:
Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
Boil:
Bring a pot of water to a boil over high heat.
Add Pork and Chive dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
How to Freeze Extra Pork and Chive Dumplings
I never make dumplings for just one meal - I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Pork and Chive Dumplings sticking together - when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
Once you've folded your Pork and Chive Dumplings, take a baking sheet and line it with parchment paper.
Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
After one hour, you'll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).