Homemade Pork and Chive Dumplings (VIDEO)
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Pork and Chive Dumplings are packed with juicy pork, fresh Chinese chives, and seasoned to perfection – just like how your favorite Chinese restaurant makes them!
Watch the Pork and Chive Dumplings Recipe Video!
A Note from CJ
Dumplings are my love language!
I LOVE dumplings – this is obvious by my many recipes on making them, from classic Pork Dumplings, Shrimp and Chive Dumplings, Shrimp and Cabbage Dumplings, and Vegetable Dumplings! I love eating them with a crispy Dumpling Skirt, my homemade Chinese Chili Oil and Dumpling Dipping Sauce!
Thank you! This is amazing! I have been looking for the right flavor for dumplings and you nailed it for me! It brings me right back to my hometown where I would grab an order of these from a local take out restaurant and be happy for days ! Thank you! ♥️
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 (my two go-to brands are Wyzen or Dynasty) because of the consistency in shape and texture.
- ground pork – I use 80/20 lean ground pork – the fat adds flavor and juiciness to the dumplings; you can use any ratio of meat to fat, and you can also substitute with another ground meat (like ground turkey or ground chicken).
- Chinese chives – If you cannot find Chinese chives, you can substitute with scallions or green onions.
- Shaoxing wine – If you can’t use Shaoxing wine you can substitute with mirin, sherry, or even chicken broth.
- MSG – I like to use MSG in moderation as an optional flavor enhancer.
How to Make Pork and Chive Dumplings
Make Dumpling Filling – In a large bowl, combine the ground pork, chives, garlic, and ginger. Season the mixture with salt, white pepper, sugar, light soy sauce, Shaoxing wine, msg, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks of protein on the edge of the bowl.
Fold Dumplings – Place 1 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
Pan Fry or Steam Dumplings – To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings. To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes.
KEY TIPS
How to Freeze Extra Dumplings
I never make dumplings for just one meal – I always like to make at least 30 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!
Pork and Chive Dumplings (VIDEO)
Video
Ingredients
- 1 lb ground pork, at least 20% fat
- 1 large bunch Chinese chives, chopped (flat green parts only, about 1/2 cup)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 1 tsp sugar
- 1/4 tsp msg
- 1 tsp sesame oil
- 1 package dumpling wrappers
- 1 tbsp neutral oil
Instructions
- In a large bowl, combine the ground pork, chives, garlic, and ginger. Season the mixture with salt, white pepper, sugar, light soy sauce, Shaoxing wine, msg, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks of protein on the edge of the bowl.
- Place 1 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
- To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
- To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Pork and Chive Dumpling recipe was originally published in January 2023, and updated in May 2026.
Love anything with chives esp in dumplings!
This is the only dumpling recipe I will be using! The dumplings came out super moist, and delicious, and they were so easy to make!
@designercakesbakes
Love this recipe! So much better than takeaway. @gerrard_85
Such a great dumpling recipe to follow!
So delicious too, I make a big batch and freeze them, they are a favourite for when anyone comes to visit! 😊
A little bit of work but nailed the taste. This is a make and freeze ahead recipe so it can be enjoyed when the craving hits. Love the pan fried crunch.
Thanks again
Delicious recipe, easy to make!
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