Pork and Chive Dumplings – Step-by-Step (VIDEO)

Ingredients for Pork and Chive Dumplings

Which Dumpling Wrappers Should I Use?

I like to use store bought dumpling wrappers for two reasons:

• When I make Pork and Chive Dumplings at home, I’m usually making a large batch of 50+ dumplings – making my own wrappers would not be time conducive.
• I like to use store bought wrappers because of the consistency in shape and texture.

However, not all dumpling wrappers are created equal! I have tried many brands and Wyzen has been my favorite brand for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated section.

If you cannot find this brand at your local market, Dynasty also makes great wrappers.

Ingredients

• 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.
  • If you cannot or do not want to eat pork, you can substitute with another ground meat, such as ground turkey or ground chicken.
  • Love pork? Try my Sweet and Sour Pork recipe!
• 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.
• Kosher Salt
• Garlic
• Ginger
• Sugar
• 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.
• Sesame Oil
• MSG – I like to use MSG in moderation as a flavor enhancer. This is always optional.
• Dumpling Wrappers – see note above

1. Prepare Pork and Chive Dumpling Filling

Chop chives, garlic, and ginger; place in a large mixing bowl.

Into the mixing bowl with the chives, garlic, and ginger, place 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. 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.

3. Cook the Dumplings

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 serving them up with my homemade Chinese Chili Oil alongside my Dumpling Dipping Sauce!

How to Eat Dumplings

Pork and Chive Dumplings must be eaten with my ultimate Dumpling Dipping Sauce – this sauce takes any dumplings to the next level! If you want to really impress, pair your homemade dumplings with a crispy Dumpling Skirt – just like your favorite Chinese restaurants serve them!

Dumplings are a major food group in my opinion and I love making them for any occasion! If you love dim sum, you need to make Siu Mai (Shu Mai) which taste JUST like your favorite dim sum restaurant. If you prefer shrimp, you’ll love my Shrimp and Cabbage Dumplings or Shrimp and Chive Dumplings! And don’t forget about my Vegetable Dumplings – you won’t even miss not having any meat! I also love making wontons, a type of dumpling – my grandma’s Pork and Shrimp Wontons are perfect in my Wonton Noodle Soup with a healthy drizzle of homemade Chinese Chili Oil. And you won’t ever need to buy Chicken and Cilantro Wontons from the grocery store after making mine at home!

How to Cook Pork and Chive Dumplings

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 your Pork and Chive 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!

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.

Boil:

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

How to Freeze Extra Pork and Chive 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 your Pork and Chive Dumplings 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!