Chive Fried Tofu Dumplings

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Trim the dried base of the chives, cut in half, and cut into roughly 1cm-wide pieces aligned in a row. Peel and mince the green onion, ginger, and garlic separately.
   ▶ ≈1:55
2. 2
   Gently wipe excess oil from the fried tofu with paper towel and cut in half. Soften by gently rolling with chopsticks, or carefully score with a knife tip to create an opening without tearing. Prepare 6 tofu pouches.
   ▶ ≈2:57
3. 3
   Place ground pork in a bowl, add sugar, salt, and pepper, and knead firmly to help retain moisture. Then add oyster sauce, soy sauce, and 1 teaspoon sesame oil, and continue kneading until combined.
   ▶ ≈3:45
4. 4
   Add all the prepared chives, green onion, ginger, and garlic to the meat mixture and fold together gently to avoid squeezing out vegetable juices.
   ▶ ≈4:25
5. 5
   Spoon the filling into each tofu pouch, gently pressing flat to match the original thickness, and lightly fold closed. Repeat with all remaining pouches.
   ▶ ≈4:41
6. 6
   Heat 1/2 tablespoon sesame oil (or preferred cooking oil) in a pan over medium heat, spread evenly, and warm for about 30 seconds. Place the tofu dumplings in the pan and cook over medium heat until one side is golden brown, about 3 minutes.
   ▶ ≈5:16
7. 7
   Flip the dumplings and cook the other side until golden brown, about 2 minutes, maintaining medium heat.
   ▶ ≈6:00
8. 8
   Add water to the pan, cover with a lid, reduce to low heat, and steam for about 2 minutes to cook through.
   ▶ ≈6:17
9. 9
   Remove the lid, return to medium heat, and quickly sear both sides of the dumplings until crispy again, about 1 minute per side, to restore the crunchy exterior.
   ▶ ≈6:25
10. 10
    Turn off the heat. Slice diagonally and serve on a plate, optionally with a dipping sauce made from soy sauce, vinegar, and chili oil.
    ▶ ≈7:06