Recipes // Side Dishes // Pretzel Pork And Chive Dumpling

Pretzel Pork And Chive Dumpling

Pork Filling
  • Pork, ground 1 Pound
  • Fat Back, ground 1/2 Pound
  • Ginger, minced 1 tablespoon
  • Potato starch 1 teaspoon
  • Salt 1/2 teaspoon
  • Sugar 1tablespoon
  • White pepper1 teaspoon
  • Sesame oil 1 tablespoon
  • Soy sauce 1 Tablespoon
  • Chinese chives or regular chives 1 bunch
  1. Mix ground pork and ground fat back. Add Chinese chives, salt, sugar, white pepper and sesame oil mix thoroughly. Cook a test patty of the forcemeat and check for seasoning. Next, take filling and place in wonton wrapper and seal with a little water on the edges. After the wontons are wrapped mix the lye and water in a large pot and bring to a boil. Blanch the wontons for 3 minutes in boiling lye water. Remove onto a parchment lined sheet tray and place in refrigerator to air dry. Hold for service.
Tahini Mustard


  • Chinese mustard powder 1 C
  • Water 3/4 C
  • Tahini 1/4 C
  • Rice vinegar 1/4 C
  • Sugar 1 teaspoon
  • Salt 1/2 teaspoon
  • Oil 1/2 c
  • Sesame Oil 1/2 C



  1. Combine water and mustard powder, mix well and bloom overnight. When mustard is ready, combine all other ingredients and whisk until smooth.


For The Plate:


  • Baking Soda 6 oz. 
  • Water 2 qt.
  • Butter, softened A.N.
  • Coarse pretzel salt A.N.
At Service
  1. Make baking soda and water solution.  At the pick up blanch the dumplings in the water solution for 1 minute.  Remove from solution and brush with drawn butter.  Sprinkle with pretzel salt.  Pan fry pot sticker style in hot sauté pan as per demo.

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