Chinese Pork Chive Dumplings. Delicious savoury morsels of heaven! They are so perfect for lunch, dinner, appetizer or as a side or as a yummy snack.
Dumplings, potstickers, meat-wrapped dough – whatever you want to call them – are probably my FAVOURITE food in the world. I don’t think I could live my life without these soft crispy little pockets!
My grandma taught me how to make dumplings whenever she visited Toronto. Then my mom and I would spend our evenings together making dumplings from scratch. We would rarely ever buy them from the store as those typically contained additives or preservatives (but hey no judgement if you do buy them because sometimes we need something quick to fry up and eat!).
I won’t lie. This recipe takes about 1 hour and 15 minutes to make. It’s a long time BUT I promise you the end result is TOTALLY WORTH IT. That’s the thing with cooking or anything in life, they take time and effort. If you’re not willing to put in time and energy into anything you create, how can expect good results?
For this recipe
You won’t need that many ingredients believe it or not. You will need ground pork or chicken if pork is not your thing, chinese chives, salt, sesame oil, cornstarch, sugar, and water. The wrapper only consists of 3 ingredients: all-purpose flour, salt and hot boiling water.
- When making your filling, make sure to mix it super well. Like I’m talking a pasty meat paste. The ground meat should literally be broken down so much that you don’t even know that it’s ground meat
- When making your wrapper dough, the dough should be sticky but not too sticky. Like almost flakey around the side.
- Kneading the dough is important before you make the wrappers
- When you roll out the dough, please I BEG you to roll it on a FLOURED surface! Even when you roll out the mini balls of dough into the individual wrappers.
- When you work on a non-floured surface, everything sticks and your wrappers will stretch and break. I would even recommend clearing out any sticky bits of dough that are stuck to your surface. These little sticky bits will cause your wrappers to break or stretch when rolling them out.
- Use a damp clean towel to keep your dough and mini dough balls moist.
- When filling your wrappers, do not overfill. Just 1.5 tbsp. Anymore and you won’t be able to seal your dumpling properly.
- When sealing your dumplings, use some water to seal them but if you’ve listened to me and covered your dough with a moist towel you won’t need to do this as the wrapper will be moist enough to stick to each other.
Give it a try!
Well I hope you give my Chinese Pork Chive Dumplings try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
If you enjoyed this recipe, please leave a review with a star rating! I would greatly appreciate it 🙂 Thanks so much!
Disclaimer: I am not sponsored by the companies listed in this blog.
Chinese Pork Chive Dumplings
- Rolling Pin
- .70 lb ground pork or ground chicken
- 1 cup chinese chives finely chopped
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp cornstarch
- 4 tbsp water
- 2 tbsp sesame oil
- 2 cups all purpose flour
- 1 cup hot boiling water
- 1/4 tsp salt
- Avocado oil for frying
- 2 tbsp soy sauce
- 2 tbsp chinkiang vinegar
- 1/2 tsp sesame oil
- In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.
- In another large mixing bowl, whisk flour and salt together. Make a well in the middle of the dry mixture. Pour hot boiling water into well. Then whisk the ingredients together until they form a clumpy ball. On a well floured surface, knead the dough until it's no longer clumpy or flakey. Roll it into a long 1 1/2 inch thick cylinder.
- Slice it into 2 cm thick medallions.
- Then roll the medallions into 1 inch balls. Place balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
- Re-flour your surface and roll out each ball with a rolling pin until thin. The wrappers should be about 10 cm wide in diameter.
- Fill your wrapper with about 1 tbsp of meat filling.
- You may need to moisten the inner edges of the wrapper with some water if your wrapper has dried out. But if not, fold the wrapper over and seal the edges well.
- Then fold the edges of your semi circle to create a dumpling.
To cook dumplings:
- In a hot non-stick pan set over medium high heat, add avocado oil. Lay your dumplings bottom side down. Pour enough water to cover the pan. Cover with a lid. Reduce heat to medium.
- Steam cook for 12-15 minutes. In the last minute, remove the lid, increase heat to high and let the water evaporate so the bottoms of the dumplings can crisp up.
- Serve with dipping sauce.