Homemade Pork Chive Dumplings

Homemade Pork Chive Dumplings

Savoury morsels of heaven packed with ground pork and fresh chives made from scratch (yes even the wrapper)! Great as a meal, main, side dish or snack for the family. You can also substitute the homemade wrappers with store-bought dumpling wrappers!

4.94 from 15 votes

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Prep Time 1

Cook Time 13

Total Time 1 13

Course Appetizer, Main Course, Snack

Cuisine Asian, Chinese

Servings

Calories per serving 300 kcal

Ingredients

Filling

1 lb ground pork or ground chicken, lean
2 cup garlic chives finely chopped
3 tablespoon regular soy sauce
4 tablespoon water cold
2 tablespoon cornstarch or potato starch/tapioca starch
2 tablespoon sesame oil
3 cloves garlic minced
½ tbsp white granulated sugar
1 tsp ginger peeled and grated
½ teaspoon chicken bouillon powder

Homemade Dumpling Wrapper (or substitute with 1 lb / 454 g / 50 store-bought wrappers)

3 cups all purpose flour
1 ½ cup hot boiling water
½ teaspoon salt

Instructions

Prepare Filling

In a large bowl, combine the filling ingredients as listed above and mix in one direction with chopsticks or a fork. Mix very well until the meat is broken down and pasty. Cover and set aside.

Make Dumpling Wrappers (or substitute with store-bought wrappers)

In a separate large mixing bowl, whisk flour and salt together. Make a well in the center of the flour mixture and then pour hot boiling water into it. Then whisk 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 evenly shaped ball until it's no longer sticky. There's no need to proof the dough.
Next evenly flour a clean working surface and transfer the kneaded dough ball on it. 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.
Then cut the "hoop" or dough in half to form two long logs.
Next slice the logs into 1 inch wide pieces or until you have 50 equal sized pieces.
Roll each piece into a little dough ball. Cover the little balls of dough with a clean warm towel so they don't dry out.
Then re-flour the working surface and roll out one dough ball at a time with a rolling pin into a thin wrapper that is 3-inches wide in diameter. Place the wrappers on parchment paper in a single layer and cover.

Assemble Dumplings

Next place 1 levelled off tablespoon of the pork filling in the center of the wrapper. Do not over fill. Lightly dab cold water on the edges of the wrapper.
Then fold one side of the wrapper over the filling to create a semi-circle. Seal the edges together, pinch and fold the edge to form a classic dumpling shape.

Choose ONE dumpling cooking method below:

To Pan Fry: Next heat 1 tablespoon or 15 ml vegetable oil in a large non-stick pan on medium heat. Place dumplings flat bottom side down. Fry dumplings in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Then cover with a lid and cook for 12-13 minutes. In the last minute, remove the lid and let any excess water evaporate so the bottoms of the dumplings can crisp up until golden brown.
To Boil: Bring a pot of water to boil on medium-high heat. Then lower the dumplings in small batches, about 12-14 pieces per batch. Reduce to medium heat and boil until they float, about 6-8 minutes. Strain out the dumplings with a slotted spoon and serve.
To Deep Fry: Heat 2 cups or 500 ml of vegetable oil or any neutral oil in a large pan on medium heat, around 350 F with a digital instant read thermometer. Once the oil is hot enough, fry dumplings in small batches (about 5-6 pieces per batch) until golden brown on both sides and cooked through. Cooked pork dumplings have an internal temperature of 145 F with a digital instant read thermometer. Strain the fried dumplings out with a slotted spoon and transfer to a wire rack or paper towel lined plate to drain off excess oil.
Lastly, enjoy hot dumplings with dumpling sauce or chili oil.

Notes

Storage

- Leftover cooked dumplings will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat fried dumplings in a pan with some oil or re-heat boiled dumplings in boiling water for a few minutes until hot.

- Cooked dumplings can be frozen for up to 3 months. First let them cool and store them in a single layer in a freezer-safe bag on a baking sheet. Squeeze out any excess air in the bag before sealing. Remove the baking sheet when dumplings are frozen solid. To reheat frozen cooked dumplings: pan fry them in oil with just enough water to cover the base of the pan, cover and cook for 7-10 minutes OR re-boil them in a pot of water for 5-6 minutes on medium high heat until they float.

- Raw dumplings can be frozen for up to 4-6 months. Place dumplings in a single layer into a freezer-safe bag rested on a large baking sheet. Squeeze out excess air before sealing and freeze. Once dumplings are frozen solid, remove the baking sheet.

Cooking From Frozen

- To pan fry frozen dumplings: Heat 1 tablespoon or 15 ml vegetable oil in a large non-stick pan on medium heat. Fry dumplings flat bottom side down in small batches, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Cover and cook for 12-13 minutes until the bottoms are golden brown and liquids have evaporated.

- To boil frozen dumplings: Bring a large pot of water to boil on medium-high heat. Add dumplings in small batches, reduce to medium heat and boil for 5-6 minutes until they float and are cooked in the center. Remove with a slotted spoon.

- To deep fry frozen dumplings: Heat 2 cups or 500 ml vegetable oil in a large pan on medium heat and fry the frozen dumplings in small batches until golden brown on both sides and an internal temperature of 145 F with a digital instant read thermometer. Remove and transfer fried dumplings to a wire rack or paper towel lined plate to remove excess oil.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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