Chinese dumpling pleats aren't decorative—each fold creates steam pockets that cook the filling evenly from inside out.
Pork & Chive Dumplings
Dive into the world of flavor with our mouthwatering Pork & Chive Dumplings! These delightful pockets of goodness combine juicy pork with fresh chives, all wrapped in a tender dough that's perfect for steaming or pan-frying. Gather your friends and family for a fun-filled dumpling-making session that’s sure to become a cherished tradition!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 100g garlic chives (sliced) (3.53 oz)
- 1 Tbsp minced ginger (15 ml)
- 1/2 tsp white pepper powder (2.5 ml)
🥩Meat & Seafood(2)
- 1/2 chicken stock cube
- 300g pork mince (0.66 lbs)
🫙Pantry Staples(1)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp oyster sauce (15 ml)
- 1 Tbsp soy sauce (15 ml)
📦Other(1)
- 20 Gow Gee wrappers
👨🍳 Instructions
- 1
Add all the ingredients (except the wrappers) to a large mixing bowl and stir in only one direction with chopsticks for about 3 minutes or until the filling starts resembling a sticky paste.
- 2
Prepare your dumplings assembly station with the following items: the pork filling, a pair of chopsticks/small spoon, a bowl with water, the wrappers, and a sheet of baking paper on a chopping board. When you’re ready to assemble, use the chopsticks/spoon to place the pork filling into the centre of a dumpling wrapper. Dip your finger in the water and use it to slightly moisten the edge of the wrapper. You can fold your dumplings any way you want – I’ve used a 4-pleat method by folding the wrapper in half by pinching at the top, then pinching and folding the left, then the right side toward the middle two times. Pinch along the seam to seal your dumpling then place on baking paper. Repeat with remaining wrappers.
- 3
Bring a large pot of water to a simmer. Add the dumplings, then bring the water back to a simmer and cook until they float to the surface. Transfer dumplings to a serving plate and dig in with some dipping sauces of your choice!
💡 Pro Tips
- ✓Stir dumpling filling in one direction only to develop myosin proteins that create a bouncy, cohesive texture - stirring both ways breaks down protein bonds.technique3 minutes unidirectional
- ✓Use exactly 1 tablespoon (15g) of filling per dumpling to prevent wrapper tearing and ensure even 8-10 minute cooking time.technique15g filling
- ✓Maintain water temperature at 185-190°F (gentle simmer) rather than rolling boil to prevent dumpling wrappers from bursting due to agitation.timing185-190°F
- ✓Add dumplings to water in batches of 8-10 maximum so water temperature doesn't drop below 180°F, which causes uneven cooking.timing8-10 dumplings per batch
- ✓Moisten wrapper edges with water at exactly 50% coverage - too little won't seal, too much makes wrappers soggy and prone to tearing.technique50% edge coverage
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chinese dumpling pleats aren't decorative—each fold creates steam pockets that cook the filling evenly from inside out.
Pork & Chive Dumplings
Dive into the world of flavor with our mouthwatering Pork & Chive Dumplings! These delightful pockets of goodness combine juicy pork with fresh chives, all wrapped in a tender dough that's perfect for steaming or pan-frying. Gather your friends and family for a fun-filled dumpling-making session that’s sure to become a cherished tradition!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 100g garlic chives (sliced) (3.53 oz)
- 1 Tbsp minced ginger (15 ml)
- 1/2 tsp white pepper powder (2.5 ml)
🥩Meat & Seafood(2)
- 1/2 chicken stock cube
- 300g pork mince (0.66 lbs)
🫙Pantry Staples(1)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp oyster sauce (15 ml)
- 1 Tbsp soy sauce (15 ml)
📦Other(1)
- 20 Gow Gee wrappers
👨🍳 Instructions
- 1
Add all the ingredients (except the wrappers) to a large mixing bowl and stir in only one direction with chopsticks for about 3 minutes or until the filling starts resembling a sticky paste.
- 2
Prepare your dumplings assembly station with the following items: the pork filling, a pair of chopsticks/small spoon, a bowl with water, the wrappers, and a sheet of baking paper on a chopping board. When you’re ready to assemble, use the chopsticks/spoon to place the pork filling into the centre of a dumpling wrapper. Dip your finger in the water and use it to slightly moisten the edge of the wrapper. You can fold your dumplings any way you want – I’ve used a 4-pleat method by folding the wrapper in half by pinching at the top, then pinching and folding the left, then the right side toward the middle two times. Pinch along the seam to seal your dumpling then place on baking paper. Repeat with remaining wrappers.
- 3
Bring a large pot of water to a simmer. Add the dumplings, then bring the water back to a simmer and cook until they float to the surface. Transfer dumplings to a serving plate and dig in with some dipping sauces of your choice!
💡 Pro Tips
- ✓Stir dumpling filling in one direction only to develop myosin proteins that create a bouncy, cohesive texture - stirring both ways breaks down protein bonds.technique3 minutes unidirectional
- ✓Use exactly 1 tablespoon (15g) of filling per dumpling to prevent wrapper tearing and ensure even 8-10 minute cooking time.technique15g filling
- ✓Maintain water temperature at 185-190°F (gentle simmer) rather than rolling boil to prevent dumpling wrappers from bursting due to agitation.timing185-190°F
- ✓Add dumplings to water in batches of 8-10 maximum so water temperature doesn't drop below 180°F, which causes uneven cooking.timing8-10 dumplings per batch
- ✓Moisten wrapper edges with water at exactly 50% coverage - too little won't seal, too much makes wrappers soggy and prone to tearing.technique50% edge coverage