Pork and Chive Dumplings

Elenor Craig

These Pork and Chive Dumplings are a celebration of traditional Chinese street food with a cozy, homemade touch. Inspired by the northern Chinese jiaozi often served during Lunar New Year, these dumplings offer a perfect balance of savory pork, fresh chives, and hints of sesame and ginger—steamed first for tenderness and then pan-fried to achieve a crispy golden bottom.

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Prep Time 1

Cook Time 20

Total Time 1 20

Course Appetizer

Cuisine East / Southeast Asian

Servings servings

Calories 604 kcal

Equipment

Mixing bowl
Rolling Pin
Large skillet with lid
Steamer basket (optional)

Ingredients

For the Filling:

1 pound ground pork preferably 80/20 for moisture and flavor
1 ½ cups chives finely chopped, fresh Chinese garlic chives preferred
1 tablespoon soy sauce light soy sauce recommended
1 teaspoon sesame oil toasted for richer flavor
1 teaspoon fresh ginger minced
1 clove garlic minced
¼ teaspoon white pepper optional, for subtle heat

For the Dough:

2 cups all-purpose flour plus extra for dusting
¾ cup warm water not boiling, around 120°F (49°C)

For Cooking:

2 tablespoons vegetable oil for pan-frying
¼ cup water for steaming in the pan

Instructions

Prepare the Dough: In a mixing bowl, combine the flour and slowly pour in the warm water while mixing with chopsticks or a spoon. Knead the dough by hand for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
Make the Filling: In another bowl, mix the ground pork, chopped chives, soy sauce, sesame oil, ginger, garlic, and white pepper until well combined. Stir vigorously until the mixture is sticky and cohesive. Set aside.
Roll Out the Wrappers: On a floured surface, divide the rested dough into four portions. Roll each into a rope and cut into 1-inch pieces. Flatten each piece into a disk and roll into a 3-inch circle using a rolling pin.
Shape the Dumplings: Place 1 teaspoon of filling in the center of each wrapper. Wet the edge with a little water, fold the dough over, and pleat the edges to seal. Ensure no air is trapped inside.
Steam and Fry: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add dumplings and cook for 2–3 minutes until the bottoms are golden. Add 1/4 cup of water, cover with a lid, and steam for 5–6 minutes or until the water evaporates. Uncover and let the bottoms crisp up again for 2 minutes.

Notes

You can substitute ground chicken or mushrooms for a lighter or vegetarian version.
If short on time, use store-bought dumpling wrappers, though the texture will be slightly different.
To Freeze: Place uncooked dumplings on a tray in a single layer and freeze. Store in a bag; cook from frozen with the same method, adding extra steam time.

Nutrition

Calories: 604kcalCarbohydrates: 49gProtein: 27gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 82mgSodium: 320mgPotassium: 451mgFiber: 2gSugar: 1gVitamin A: 661IUVitamin C: 10mgCalcium: 43mgIron: 4mg

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