
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. They are so good with my 3 ingredient dumpling dip or my Chinese chili oil.
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 pork chive dumpling 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, it takes time and effort. If you're not willing to put in time and energy into anything you create, how can expect good results?
The best dumplings!
Now I know there are many pork and chive dumpling recipes online but this one is really amazing. That chewy wrapper with that savoury tasty healthy meat filling is just so good! You won't be able to stop at one!
These are probably the best pork and chive dumplings I've ever made and I'm happy to share the recipe with you! Don't forget to check out my other related recipes below!
Other recipes you may like!
If you enjoyed this pork and garlic chive dumpling recipe then you may want to check out my other dumpling recipes below:
Pork Cabbage Dumplings
Vegetable Dumplings
Pork Chive Wontons
Pork and Shrimp Dumplings
For this recipe
You'll need the following pork and chives dumplings ingredients:
Ingredients
- oil for frying
- water for steam frying
Pork chive dumpling filling:
- Ground pork
- Garlic chives, finely chopped
- Soy sauce, regular kind
- Sugar
- Cornstarch
- Water
- Sesame oil
Dumpling Wrapper:
- All-purpose flour
- Hot boiling water
- Salt
More flour for working surface
Pork and chive dumpling dipping sauce:
- Soy sauce
- Black Vinegar vinegar
- Sesame oil
How to make Pork Chive Dumplings
- 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. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it's no longer sticky.
- Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.
- Cut the hoop in half to form two long pieces.
- Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
- Roll each piece into a ball. Place the 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 one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
- Fill your wrapper with a levelled off tablespoon of filling.
- Dab a little bit of water on the edges of the wrapper. Then fold one side over and pinch edges together to seal it.
- Then fold & pinch the edge to create a classic looking dumpling.
To cook dumplings:
- In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottom side down. Pour enough water to cover the base of the pan. Cover with a lid.
- Steam cook for 12-13 minutes. In the last minute, remove the lid and let any excess water (if any) evaporate so the bottoms of the dumplings can crisp up.
- Serve with dipping sauce.
Tips
Below are tips to help you make this pork and chive dumpling recipe but they are just here to guide you:
- 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. Anymore and you won't be able to seal your dumpling properly.
- When sealing your dumplings, use some water to seal them.
- My pork and chive dumplings pan fried are the best way to cook them. The browned crispy bottoms to these dumplings really take these morsels of heaven to the next level! You may also steam or boil them.
I hope these were helpful in guiding you to make the best pork and chive dumpling recipe ever!
Give it a try!
Well I hope you give my Chinese Pork Chive Dumplings recipe a 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 my homemade pork and chive dumplings, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made these Chinese Pork Chive Dumplings and loved it?
If you could leave a star rating for my pork and chive dumplings from scratch, I would greatly appreciate it ๐ Thanks so much!
Take care,
Christie
*This pork with chives dumpling recipe contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Chinese Pork Chive Dumplings
Ingredients
- 1 tablespoon vegetable oil to fry 12-14 pieces
Meat Filling:
- 1 lb ground pork
- 2 cup garlic chives finely chopped
- 3 tablespoon regular soy sauce regular kind (not light or dark)
- ยฝ tbsp white granulated sugar
- 1 tablespoon cornstarch
- 4 tablespoon water
- 2 tablespoon sesame oil
Dumpling Wrapper:
- 3 cups all purpose flour
- 1 ยฝ cup hot boiling water
- ยฝ teaspoon salt
Dipping sauce for one:
- 2 tablespoon regular soy sauce
- 2 tablespoon Chinese black vinegar
- ยฝ teaspoon sesame oil
Instructions
- 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. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it's no longer sticky.
- Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.
- Cut the hoop in half to form two long pieces.
- Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
- Roll each piece into a ball. Place the 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 one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
- Fill your wrapper with a levelled off tablespoon of filling.
- Dab a little bit of water on the edges of the wrapper. Then fold one side over and pinch edges together to seal it.
- Then fold & pinch the edge to create a classic looking dumpling.
To cook dumplings:
- In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottom side down. Pour enough water to cover the base of the pan. Cover with a lid.
- Steam cook for 12-13 minutes. In the last minute, remove the lid and let any excess water (if any) evaporate so the bottoms of the dumplings can crisp up.
- Serve with dipping sauce.
Katherine | Love In My Oven
Christie, we ordered Chinese food last night and we had dumplings with it. They were good, but these look 1000x better!!
christieathome
Thanks so much Katherine!! I think you'd like these ones. They do take time to make but totally worth it as you can freeze the ones you don't eat.
Letscurry
Christie
Worth spending all your time with mother and grandmother. Great memories. I think food is one of the great connections that establishes bonding. Those dumplings look so well made.Another amazing recipe.
Happy Easter.
christieathome
Absolutely! I totally agree. I love that about food. Thanks so much and I hope you had a great Easter too!
Tasia ~ two sugar bugs
We love dumplings at my house, but I've never made them from scratch! It's time to change that!!! You made it so approachable with all the process photos. Thank you Christie!
christieathome
Thanks Tasia! They are really easy to make at home. They do require some time but totally worth it as you can freeze the ones you don't eat.
Taylia
Made these dumplings the other day and they were so delicious! I almost ate the whole batch!
Rosemary Squires
I ABSOLUTELY love that you added the pictures inside the recipe! Sometimes I am reading a recipe and I can't figure it out! This is going to come in handy when I make... rainbow dumplings!!
christieathome
Haha thanks so much! Glad I could share these how-to pictures! Oh I can't wait to see your rainbow dumplings!
Heidi | The Frugal Girls
I agree, these really are morsels of heaven. So delicious!! Plus, your instruction photos made the recipe so easy to follow. Thank you so much for sharing this yummy recipe!
John
These were very good. I made tonight. Great instructions on making the wrappers. I will modify the recipe next time for the filling in increase the veggie to pork ratio and make some fennel pork dumplings.
christieathome
Thanks for making my recipe and glad you enjoyed them!
Nana
These are so yummy and easy to make
christieathome
Thank you so much Nana! I am happy to hear you enjoyed my recipe.
Joy
Thank you for sharing your recipe
christieathome
The pleasure is all mine! I hope you enjoyed it ๐ Thank you for your kind comment!
Jasmine
I made these a couple of days ago and I loved them! I do have to ask, is the nutrition value for a single dumpling?
christieathome
Hi Jasmine! I'm so glad you that you enjoyed them! Thank you for making my recipe! Yes the nutritional value is for a single dumpling.
Rhea
Your dumplings look incredible! Canโt wait to try the recipe! May I ask about the garnish ingredients in your photos? Looks to be green onions and a chili oil of some sort? And is there some sort of crushed pepper? Love to know the specifics if you wouldnโt mind sharing? They really make the dish visually complete!
christieathome
Thank you so much Rhea! It's just green onions and a homemade chili oil recipe which I've shared here. Hope this helps and hope you enjoy my recipe!
Mac
I am very much a beginner in the kitchen - I followed this recipe exactly, and the dumplings turned out great! Thank you for making it easier with pictures and video.
christieathome
Thanks so much for making my recipe, Mac! I'm so glad you enjoyed it ๐
Lauren
What would you suggest to have with these for dinner? They look amazing and I would love to try.
christieathome
Thank you so much! I actually love having them on their own as a meal but you can also pair them with soup noodles ๐
C
Dear Christie, thank you so much for this easy to follow recipe. I made it for the first this evening, and it was my very first handmade dumpling dough as well. The dough was very sticky initially but I powered through. It is so much softer and delicate than wonton and pot sticker wrappers found in the grocery stores. Regardless, it pan fried very nicely and was crisp and lovely! Freezing the rest for later.
I made a huge mess in the kitchen but it was worth it ๐
christieathome
Thank you so much C for making my recipe! I'm so glad it was easy enough to follow and you enjoyed my recipe! Haha, so glad it was worth the mess too! - Christie
Shannan
BEST. DUMPLINGS. EVER. I made these with my 13 year old son and they turned out better than we could have hoped for! The recipe was so easy to follow and I had all the ingredients already! We will be making these again for sure, and more recipes from your site!
christieathome
Woo hoo! So happy to read this and glad you and your son enjoyed my dumplings recipe! This is truly music to my ears and I hope you enjoy my other recipes ๐