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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 hr
Cook Time 13 mins
Total Time 1 hr 13 mins
Course Appetizer, dinner, lunch, Snack
Cuisine asian, Chinese
Servings 50 pieces
Calories per serving 59 kcal


Meat Filling:

Dumpling Wrapper:

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: 59kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 129mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Course Appetizer, dinner, lunch, Snack
Cuisine asian, Chinese
Keyword best pork and chive dumplings, pork and chive dumplings, pork and chive dumplings easy, pork and chive dumplings from scratch, pork chive dumpling filling, pork chive dumplings, pork chive dumplings recipe