Juicy Pork and Chinese Chive Dumplings
If you're craving delicious homemade dumplings, you're in the right place! Pork and chive dumplings are a classic, juicy favourite packed with flavour, and they're surprisingly easy to make from scratch. Whether you're planning a dim sum-inspired meal or just looking for a fun weekend cooking project, this recipe will guide you through the process of making the perfect pork and chive dumplings.
Best of all, you can either steam, pan-fry, or boil them, making them as versatile as they are tasty. I just know you will LOVE these.
This pork and chive dumpling recipe makes about 30-35 dumplings, depending on how much filling you use per wrapper. It generally serves 4 people as a main dish or 6-8 as an appetizer or snack, depending on portion sizes.
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Ingredients
For the dumpling filling:
- 250g pork mince, at least 10% fat
- 75g fresh Chinese chives, finely chopped (garlic chives will also work great when in season, otherwise leeks is also a good option)
- 1 whole egg
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the dumpling wrappers (or use shop-bought):
- 250g plain (all-purpose) flour
- 125ml water water
- Pinch of salt
For cooking (if pan-frying):
- 2 tablespoons vegetable oil
- 100ml water (for steaming in the pan)
Pair it with
Instructions
1. Make the dumpling dough (if making from scratch):
If you're using shop-bought dumpling wrappers, skip this step! Otherwise, mix the flour and salt in a large bowl. Gradually add water while stirring to form a dough. Knead for 5 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into small balls (about 1 inch in diameter) and roll each into thin wrappers about 3 inches wide.
2. Prepare the filling:
In a large mixing bowl, combine the dumpling filling ingredients. Mix thoroughly until the ingredients are well incorporated. Stir in the same direction continuously for about 5 minutes. You want a nice, smooth filling.
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3. Pleat the dumplings:
Take a dumpling wrapper and place about 1 teaspoon of filling in the centre. Be careful not to overfill. Wet the edges of the wrapper with water, fold the wrapper in half, and press the edges together to seal. You can either leave them as half-moons or pleat the edges for a traditional look. Repeat until you've used all the filling and wrappers.
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4. Cook the dumplings:
You can cook the dumplings in one of three ways:
- Pan-frying: Heat vegetable oil in a non-stick pan over medium heat. Place the dumplings in the pan and cook until the bottoms are golden brown, about 2-3 minutes. Add the water to the pan, cover with a lid, and steam for another 4-5 minutes until the water evaporates and the dumplings are cooked through.
- Boiling: Bring a large pot of water to a boil. Add the dumplings in batches and cook for 4-5 minutes, until they float to the top and the filling is fully cooked.
- Steaming: Arrange the dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 10-12 minutes until cooked through.
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5. Make the dipping sauce:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chilli flakes. Garnish with freshly chopped chives, and set aside.
6. Serve:
Serve the hot dumplings with the dipping sauce on the side. These pork and chive dumplings are perfect as a starter, snack, or even a main dish when paired with rice or a light soup.
Notes:
- Don’t overstuff: Overfilling dumplings makes them harder to seal and can cause them to burst during cooking.
- Seal tightly: Press the edges firmly to avoid any filling spilling out while cooking.
- Make in bulk: These dumplings freeze well and I often make a big batch of them for lazier days. Simply lay uncooked dumplings spaced out on a tray lined with parchment paper, freeze for a few hours, then transfer to a zip-lock bag. You can cook them straight from frozen.
Video demonstration
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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