Chinese dumpling pleats aren't decorative—each fold creates steam pockets that cook the filling evenly from inside out.
Pork and Chive Dumplings
Dive into the delightful world of homemade pork and chive dumplings! These savory bites are packed with juicy ground pork and fragrant chives, all wrapped in tender dumpling skins. With a simple folding technique, you’ll impress your friends and family with these mouthwatering morsels that are perfect for any occasion!
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 spring onion, diced
- 1 cup water (240 ml)
🥩Meat & Seafood(2)
- 1/2 tsp chicken powder (2.5 ml)
- 500g 20% fat pork mince (1.1 lbs)
🫙Pantry Staples(5)
- 2 tsp plain flour (10 ml)
- 1 tsp chilli oil (5 ml)
- 2 tsp sesame oil (10 ml)
- 1 tsp sesame oil (5 ml)
- 1/2 tsp sugar (2.5 ml)
🧂Spices & Seasonings(3)
- 1/4 tsp salt (1.25 ml)
- Pinch of salt
- 1 tsp white pepper (5 ml)
🍯Sauces & Condiments(5)
- 2 tsp Chinese black vinegar (10 ml)
- 1 tbsp dark soy sauce (15 ml)
- 1 tbsp light soy sauce (15 ml)
- 1 tsp light soy sauce (5 ml)
- 1 tbsp oyster sauce (15 ml)
📦Other(3)
- 225g chives (7.94 oz)
- 2 tsp cornflour (10 ml)
- 1-2 shop bought dumpling wrappers
👨🍳 Instructions
- 1
Wash and finely cut garlic chives. Marinate with sugar and sesame oil.
- 2
In a separate bowl, marinate pork mince with light soy sauce, dark soy sauce, oyster sauce, white pepper, chicken powder and salt then mix well. Add cornstarch and sesame oil. Combine with garlic chives then chill in fridge for 30 mins min.
- 3
Prepare a bowl of water and a plate with plain flour. Dip a finger into water, wet the edges of the wrapper, then add ½ tbsp of the filling into the centre.
- 4
Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat.
- 5
Make a slurry with cornstarch, flour, water and salt. Add oil to a frying pan. On medium high heat, add the dumplings and pan fry for 2-3 mins until the base is golden brown. In a medium low heat, add the slurry to the dumplings, cover with a lid and steam for 10-12 minutes.
- 6
Serve with dipping sauce.
💡 Pro Tips
- ✓Chill your dumpling filling for at least 30 minutes because cold fat doesn't render during assembly, preventing soggy wrappers and maintaining filling cohesion during pleating.timing30 minutes minimum
- ✓Keep your dumpling wrappers under a damp towel while assembling because wheat flour dries out in 5-8 minutes, creating cracks that leak filling during cooking.technique5-8 minutes drying time
- ✓Use exactly ½ tablespoon of filling per dumpling to maintain a 3:1 wrapper-to-filling ratio, ensuring proper pleating structure and preventing bursting during steam-frying.ingredient3:1 ratio
- ✓Pan-fry dumplings at 350-375°F oil temperature for 2-3 minutes before adding slurry because this creates the Maillard reaction for proper golden crust formation.technique350-375°F
- ✓Make your slurry with a 1:10 cornstarch-to-water ratio because this creates the ideal viscosity for steam-frying without leaving a gummy residue on the pan bottom.ingredient1:10 ratio
Share this recipe
Prep
30
min
Cook
15
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 and Chive Dumplings
Dive into the delightful world of homemade pork and chive dumplings! These savory bites are packed with juicy ground pork and fragrant chives, all wrapped in tender dumpling skins. With a simple folding technique, you’ll impress your friends and family with these mouthwatering morsels that are perfect for any occasion!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 spring onion, diced
- 1 cup water (240 ml)
🥩Meat & Seafood(2)
- 1/2 tsp chicken powder (2.5 ml)
- 500g 20% fat pork mince (1.1 lbs)
🫙Pantry Staples(5)
- 2 tsp plain flour (10 ml)
- 1 tsp chilli oil (5 ml)
- 2 tsp sesame oil (10 ml)
- 1 tsp sesame oil (5 ml)
- 1/2 tsp sugar (2.5 ml)
🧂Spices & Seasonings(3)
- 1/4 tsp salt (1.25 ml)
- Pinch of salt
- 1 tsp white pepper (5 ml)
🍯Sauces & Condiments(5)
- 2 tsp Chinese black vinegar (10 ml)
- 1 tbsp dark soy sauce (15 ml)
- 1 tbsp light soy sauce (15 ml)
- 1 tsp light soy sauce (5 ml)
- 1 tbsp oyster sauce (15 ml)
📦Other(3)
- 225g chives (7.94 oz)
- 2 tsp cornflour (10 ml)
- 1-2 shop bought dumpling wrappers
👨🍳 Instructions
- 1
Wash and finely cut garlic chives. Marinate with sugar and sesame oil.
- 2
In a separate bowl, marinate pork mince with light soy sauce, dark soy sauce, oyster sauce, white pepper, chicken powder and salt then mix well. Add cornstarch and sesame oil. Combine with garlic chives then chill in fridge for 30 mins min.
- 3
Prepare a bowl of water and a plate with plain flour. Dip a finger into water, wet the edges of the wrapper, then add ½ tbsp of the filling into the centre.
- 4
Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat.
- 5
Make a slurry with cornstarch, flour, water and salt. Add oil to a frying pan. On medium high heat, add the dumplings and pan fry for 2-3 mins until the base is golden brown. In a medium low heat, add the slurry to the dumplings, cover with a lid and steam for 10-12 minutes.
- 6
Serve with dipping sauce.
💡 Pro Tips
- ✓Chill your dumpling filling for at least 30 minutes because cold fat doesn't render during assembly, preventing soggy wrappers and maintaining filling cohesion during pleating.timing30 minutes minimum
- ✓Keep your dumpling wrappers under a damp towel while assembling because wheat flour dries out in 5-8 minutes, creating cracks that leak filling during cooking.technique5-8 minutes drying time
- ✓Use exactly ½ tablespoon of filling per dumpling to maintain a 3:1 wrapper-to-filling ratio, ensuring proper pleating structure and preventing bursting during steam-frying.ingredient3:1 ratio
- ✓Pan-fry dumplings at 350-375°F oil temperature for 2-3 minutes before adding slurry because this creates the Maillard reaction for proper golden crust formation.technique350-375°F
- ✓Make your slurry with a 1:10 cornstarch-to-water ratio because this creates the ideal viscosity for steam-frying without leaving a gummy residue on the pan bottom.ingredient1:10 ratio