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Chinese Pork Chive Dumplings

Chinese Pork Chive Dumplings made from scratch. Delicious savoury morsels of heaven with a garlic chive pork based filling. They are so perfect for lunch, dinner as a side or as a yummy snack.
4.93 from 14 votes
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Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Course Appetizer, dinner, lunch, Snack
Cuisine asian, Chinese
Servings 10
Calories per serving 297 kcal


Meat Filling:

Dumpling Wrapper (yields about 50 pieces)

Dipping sauce for one:


  • 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.


Tip: Freeze dumplings in a freezer friendly bag on a tray to keep dumplings apart from each other as they will stick together. Remove tray once dumplings are fully frozen.  Dumplings can keep for 4-6 months or until freezer burn begins to form. To reheat, pan fry the same way but cook for 13-14 minutes until cooked through. 
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Suggested Equipment & Products

Rolling Pin
Large Non-Stick Pan
Measuring Set
Mixing bowl
Cutting Board
Calories: 297kcal | Carbohydrates: 31g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 646mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 3mg