Homemade Pork and Chive Dumplings (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• dumpling wrappers – I like to use store bought dumpling wrappers because I usually make a large batch of 50+ dumplings at a time, so it’s easier to use store bought. I also like how consistent the in shape and texture the store bought wrappers are.
  • I’m including a photo of my favorite brand of dumpling wrappers, Wyzen – these are supple, moldable, and strong enough to hold the filling without breaking. If you cannot find this brand at your local market, Dynasty also makes great wrappers.

• ground pork – I like 80% lean ground pork. The 20% of fat will help with the flavor and juiciness of the Pork and Chive Dumplings. You can use any ratio of meat to fat that you prefer. You can also substitute with another ground meat, such as ground turkey or ground chicken.
• Chinese chives – If you cannot find Chinese chives, you can substitute with scallions or green onions.
• White pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• light soy sauce – You will need “light” or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
• Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• MSG – I like to use MSG in moderation as a flavor enhancer. This is always optional.

Recipe Instructions

1. Prepare Pork and Chive Dumpling Filling

Chop chives, garlic, and ginger and place in a large mixing bowl. Add ground pork. Season the mixture with salt, white pepper, sugar, light soy sauce, Shaoxing wine, optional MSG and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks on the bowl.

2. KEY STEP – Taste the Filling Before Folding the Dumplings!

I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and:

• Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
• Pan fry it on the stove for 1 minute

Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning, it’s time to start folding your Pork and Chive Dumplings!

3. Wrap The Dumplings

Once you learn how to fold dumplings, it will feel very straightforward – here is the order I like to fold dumplings:

• Hold one dumpling wrapper in the palm of your hand. Take 1 tbsp of filling and place in the center of your wrapper. DO NOT OVERSTUFF – overstuffing will lead to your dumpling breaking and the filling coming out during cooking.
• Wet the top half edge with water; fold the wrapper in half (creating a half moon shape) and pinch in the center.
• Use your thumbs to pleat from the center all the way to the edge of one side and seal. Push out any air bubbles.
• Repeat on the other side – pleat from the center to the end. The dumpling should now be sealed end to end, in a crescent moon shape.

4. Cook the Dumplings and Enjoy!

Now that the dumplings are folded beautifully, you can cook them however you’d like! I recommend boiling or pan frying them, but you can also steam them as well. I love frying them with a a crispy Dumpling Skirt and serving with my homemade Chinese Chili Oil and Dumpling Dipping Sauce!

Three Ways to Cook Dumplings

1. Pan-Fry:

• Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
• Place the dumplings flat side down
• Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
• Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
• Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Pork and Chive Dumplings – and enjoy!
• OPTIONAL – finish the Pork Dumplings with my crispy Dumpling Skirt!

2. Steam:

• Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.

3. Boil:

• Bring a pot of water to a boil over high heat.
• Add dumplings and bring the water down to a high simmer for 5-6 minutes or until the dumplings float.

How to Freeze Extra Dumplings

I never make dumplings for just one meal – I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to the dumpling sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:

• Once you’ve folded your Pork and Chive Dumplings, take a baking sheet and line it with parchment paper.
• Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
• Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
• After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).

If you tried this Pork and Chive Dumplings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!