Flies' Head Dumplings

No insects were harmed in the production of these dumplings, we promise. Flies' head is a popular stir-fry dish made of fermented black beans, garlic chives, and pork, often served with a generous amount of rice—it’s SO GOOD. We’re stuffing all those bold, punchy, funky, deep umami layers into little dumplings that you won’t be able to get enough of. Plus, garlic chives symbolize longevity in the new year.

Flies' Head Dumplings 蒼蠅頭餃

Recipe by Tiffany Alexandria of CHOOCHOO-ca-CHEW, The Dumpling Club
Shop the CHOOCHOO-ca-CHEW Dumpling Collection for ingredients and recipe bundles
Yields 48 dumplings

Ingredients

• 1 lb ground pork
• ¼ tsp Ve Wong MSG
• 1 tbsp potato starch (or cornstarch)
• ½ tbsp Traditional Firewood Soy Sauce
• 2 tbsp grated garlic
• 2 tbsp Taiwanese rice wine
• 2 tbsp White Sesame Oil, Cold Pressed
• 1 scallion
• 1 inch ginger
• 1 cup water
• 2 cups garlic chives, finely chopped
• 1 tbsp neutral oil
• 2 tbsp Fermented Black Beans
• 48 dumpling wrappers

Equipment

• Mixing bowls
• Frying pan
• Pot (if boiling dumplings)

Instructions

1. Make scallion ginger water: roughly chop the scallion and slice ginger into matchsticks, then place them in ½ cup of water. Using your hand, squeeze the scallion and ginger in the water until murky. Discard the scallion and ginger, reserve the liquid.
2. Heat oil in a pan over medium heat. When hot, stir-fry the fermented black beans until slightly golden, bilistered, and fragrant, about 30 seconds to 1 minute. Remove from heat and let cool. Use a fork to break the beans into tiny pieces.
3. In another bowl, mix ground pork with potato starch, soy sauce, MSG, garlic, and rice wine. Knead the filling over itself repeatedly for a minute, until the meat is no longer crumbly.
4. Then, add sesame oil and use a fork or your hands to vigorously mix the filling in one direction until it emulsifies, about 2 minutes. While mixing, add 2 tbsp of the scallion ginger water at a time. Mix until the water is absorbed, then continue in the same increment until the full amount of reserved liquid is added. The filling should be sticky and cohesive.
5. Mix in the finely chopped garlic chives and fermented black beans.
6. Fill each wrapper with about 2 tbsp of filling and fold as desired.
7. If boiling the dumplings:
1. Place one serving of guan miao noodles in a bowl.
2. Bring a large pot of water to boil over high heat. When the water reaches a rapid boil, drop the dumplings in a couple at a time. Stir to make sure the dumplings don’t stick to the bottom of the pot.
3. When the water reaches a rapid boil again, add 1 cup of water. Bring it to a boil again, then cook for 4 to 6 minutes. The dough should be slightly translucent and the filling cooked through.
4. Remove the dumplings from the pot with a slotted spoon and place them on a plate. Drizzle with a little more sesame oil to prevent sticking.
8. If pan-frying the dumplings:
1. Add oil to a well-seasoned frying pan with a lid. Before heating, place the dumplings neatly in the pan, making sure every dumpling bottom is coated with oil. Turn the heat to high, and cook the dumplings until slight sizzling can be heard and the pan is hot.
2. Pour water over the dumplings, to a level about ½ inch from the bottom of the pan. The water should boil rapidly, immediately cover the pan with a lid. Turn the heat down to medium, let the dumplings steam with the lid covered for 6-8 minutes or until the water has evaporated. Remove the lid from the pan and cook until the bottom of the dumplings are golden brown and the dumplings are cooked through.
9. Serve the dumplings with Wu Yin Taiwanese Black Vinegar or a 1:1 mix of soy sauce and vinegar.