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Epicurious
Gourmet

Pork and Chive Dumplings

By Andrea Reusing

5.0

(27)

Image may contain Food Pasta Ravioli and Dumpling
Photo by John Kernick

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.

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.

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