Pork and Chive Dumplings

Pork and Chive Pan fried dumplings on a plate.

Print Recipe

5 from 15 votes

These pork and chive dumplings have a delicious, juicy filling and are perfect for pan frying, boiling, or steaming!

Prep Time30

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings: dumplings

Author: Chris Joe

Ingredients

1 package dumpling wrappers
1 lb ground pork at least 20% fat
1 large bunch Chinese chives chopped
1/2 tsp white pepper
1/2 tsp salt
3 cloves garlic minced
1 tbsp ginger minced
1 tsp sugar
2 tbsp light soy sauce
2 tbsp shaoxing wine
1 tsp sesame oil
1/4 tsp msg

US Customary - Metric

Instructions

In a large bowl, combine 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 on 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

Taste Your Filling BEFORE Wrapping

This is my #1 tip! The worst thing to do is fold all of your Pork and Chive Dumplings to discover after the fact that you did not season the filling properly! That is why 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) or pan fry it on the stove for 1 minute. Taste your cooked filling and adjust any seasoning, if needed.

Do Not Overstuff Your Pork and Chive Dumplings

Always underfill your dumplings - you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked.

It's OK to Use Store Bought Wrappers!

I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it's OK to use store bought wrappers!

When I make Pork and Chive Dumplings at home, I'm usually making a large batch of 50+ wontons - making my own wrappers would not be time conducive. I also to use store bought wrappers because they're so consistent in shape and texture.

I like the brands 'Wyzen' or 'Dynasty' - I find these in the refrigerated section of my local Chinese grocery (99 Ranch).

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).

Nutrition