Chinese Homemade Pork & Chive Dumplings

Why you'll love this recipe

Heritage Flavor: The combination of savory ground pork and pungent garlic chives is the gold standard of Northern Chinese dumplings, offering a classic taste of home.
Incredible Juiciness: By using a specific mixing technique, the filling develops a "bouncy" texture that locks in juices, ensuring every bite is moist and flavorful.
Ultimate Versatility: This single recipe works perfectly whether you prefer the silky, delicate texture of boiled dumplings or the crispy, golden bottom of a pan-fried potsticker.

Key Ingredients

Garlic Chives: These provide a unique, garlicky punch that regular chives can’t match; if unavailable, use a mix of scallions and extra minced garlic as a substitute.
Ground Pork (70/30): A bit of fat is essential for a juicy filling; using lean meat alone will result in a dry, crumbly dumpling.
Sesame Oil: Adds a toasted, nutty aroma that rounds out the savory soy and oyster sauce, creating a professional-grade flavor profile.

✅Quick Tips: When mixing the meat filling, stir in one single direction. This "emulsifies" the protein, creating a cohesive, springy filling that stays together inside the wrapper.

Key Steps

Step 1: Mix the chive in olive oil to strap the moist so it doesn't create too much liquid as we make the filling

Step 2: Mix all the ingredient together and then start folding

Step 3 (Dumpling folding): Here's step by step on how to fold dumplings

Step 4 (Pan-Frying): Sear in an oiled pan for 1 minute, then add a splash of water and cover with a lid to steam-cook the filling to perfection.

Prep Time 60 mins

Cook Time 15 mins

Total Time 1 hr 15 mins

Cooking Method: Pork

Courses: Dumplings & Buns

Servings: 3

Description

Juicy pork and fresh chives in delicate skins. A crowd-favorite dish that brings everyone to the table.

Ingredients:

400 g all purpose flour
200 g water
2 g salt

Fillings:

1 lb ground pork
150 g Chinese chives (finely chopped)
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp sesame oil
½ tsp white pepper
½ tsp salt

Filling Water:

1 tbsp sichuan peppercorn
3 slices of ginger
1 stall of scallion
A bowl of hot water
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp chili oil

Instructions

1
Filling Water: Steep 1 tbsp Sichuan peppercorns, ginger, and scallion in hot water. Strain and cool.
2
Mix Filling: Combine pork, chopped chives, soy sauce, wine, sesame oil, pepper, and salt. Gradually mix in the strained filling water until absorbed.
3
Make Dough: Combine flour, salt, and water. Knead into a smooth dough. Rest 30 mins.
4
Assemble: Roll dough into a rope, cut into pieces, and roll out into wrappers. Fill and fold.
5
Cook: Pan-fry until golden brown on the bottom. Add water, cover, and steam until cooked through. Uncover to crisp back up.
6
Serve: Enjoy with a dip of soy sauce, black vinegar, and chili oil!.

Keywords: Dumplings, Pork, Chive, Handmade, Pan-fry, Boiled