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+ servings

Homemade Chinese Pork Chive Dumplings

Christie Lai
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, Main Course, Snack
Cuisine Asian, Chinese
Servings 10
Calories per serving 300 kcal


  • 1 tablespoon vegetable oil or any neutral oil
  • cold water for cooking dumplings

Meat Filling:

Homemade Dumpling Wrapper (or sub with 50 pc store-bought ones)

Dipping sauce for one:


  • Make Filling:
    In a large mixing bowl, mix the Filling ingredients as listed in one direction with chopsticks or a fork. Mix very well until the meat is broken down and pasty.
  • Make Dough:
    In a separate 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. There's no need to proof the dough.
  • Make Homemade Wrappers (or sub with 50 store-bought wrappers): 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 logs.
    Next slice the logs 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.
  • Wrap Dumplings:
    Place 1 levelled off tablespoon of the filling in the center of the wrapper. Do not over fill.
    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.
  • For Pan-fried Dumplings:
    Heat vegetable oil in a large pan on medium heat. Place dumplings flat bottom side down. Careful not to over crowd the pan, about 12-14 pieces per batch. Pour just enough cold water to cover the base of the pan. Cover with a lid.
    Let this 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.
    For Boiled dumplings:
    Bring a pot of water to boil and carefully lower dumplings. Boil until they float, about 5-7 minutes. Strain out the dumplings with a slotted spoon and serve.
  • In a small bowl, combine the dipping sauce ingredients and enjoy with your dumplings!



Freeze leftover dumplings in a freezer friendly bag set 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. 
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!
Calories: 300kcal | Carbohydrates: 32g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 670mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg