Pork and chive dumplings feature fresh Chinese garlic chives, ground pork, garlic, ginger, and savory umami seasonings all wrapped in a thin tender dumpling wrapper for the most juicy and mouthwateringly delicious bite.
One bite into these delicate savory pork and chive dumplings and you’ll be greeted with the most comforting and harmonious union of flavors. Made with freshly chopped Chinese garlic chives, ground pork, garlic, ginger, and a soy sauce blend, these Chinese pork chive dumplings are juicy, tender, and filled with the most satisfying umami experience.
This pork and chives dumpling recipe is perfect for your Lunar New Year celebration, dumpling dinner parties, or any time you crave dumplings! Plus, you have the option of either steaming, boiling, or pan frying your chive dumplings. If you are looking for more juicy pork inspiration, check out our pork and cabbage dumplings, Cantonese shumai (Pork and Shrimp dumplings), banh bao and crispy skirt dumplings.
Pork and chive dumplings are a popular type of Chinese dumplings in Northern China. They are made with a wheat flour dumpling wrapper and then filled with ground pork, garlic chives, and a variety of seasonings and aromatics. These chive dumplings can be boiled, steamed, or pan-fried and are typically served with a soy vinegar dipping sauce.
These pork chive dumplings are often eaten during the Lunar New Year. They are a traditional lucky food dish that symbolizes wealth, fortune, and prosperity because they resemble ancient gold ingots.
Why You’ll Love This Recipe
If you love dumplings, this pork chive dumplings recipe was created just for you! Here are three reasons why you absolutely must try this pork and chive dumpling recipe.
Savory and Delicious. Pork and chives dumplings have a perfect balance of flavors from the savory pork, fresh garlic chives, and aromatic garlic and ginger. Each bite is an umami flavor explosion.
Versatility. These pork chive dumplings can be prepared in various ways such as boiling, steaming, or pan-frying for different textures and flavor profiles!
Customizable. You can adapt this Chinese pork dumplings recipe based on your dietary preferences including vegetarian or vegan options by substituting pork with plant-based options.
Pan FriedSteamed
Kitchen Equipment
You will need the following kitchen equipment items to make this pork and chives dumpling recipe.
Mixing Bowls: a mixing bowl will be necessary to make the pork dumpling filling recipe.
Baking Sheet: you will need a parchment-lined baking sheet to place your assembled chive and pork dumplings.
Steamer: to steam the homemade dumplings, you will either need a bamboo or metal steamer.
Large Skillet: for pan-frying pork and chive dumplings, you will need a large skillet with a matching lid.
You can find all of the ingredients for this pork and chive dumpling recipe at your local Asian grocery market. I’ve linked all the ingredients that I used for you below.
Ground Pork: it’s important to use fatty ground pork with at least 20% fat. The fat helps with the texture of the filling which will make it much more tender and juicier.
Garlic and Ginger: garlic and ginger are the main aromatics that brighten up the fatty pork flavor.
Salt and white pepper:salt and white pepper season the pork dumpling filling.
Sugar:sugar balances out the rich salty, savory flavors from the other ingredients.
Chicken Bouillon Powder:chicken bouillon powder adds a concentrated salty, and savory flavor to the Chinese pork dumpling filling.
Oyster Sauce:oyster sauce adds a sweet and salty complex umami flavor.
Light Soy Sauce:light soy sauce adds a savory, salty taste with a subtle soybean flavor to the pork and chive dumplings.
Dark Soy Sauce:dark soy sauce adds a rich sweet umami flavor to the pork dumpling filling.
Chinese Garlic Chives: make sure to buy garlic chives instead of regular chives!
Sesame Oil: toasted sesame oil adds a nutty umami finish to the pork chive dumplings.
Chili Oil: a drizzle of chili oil instantly elevates these pork dumplings. For a homemade option, check out my chili oil and garlic chili oil recipes.
Dumpling Sauce: these pork chive dumplings taste the best with this homemade dumpling sauce!
Store-bought or Homemade dumpling wrappers: you can use either store-bought or homemade dumpling wrappers. If buying dumpling wrappers, opt for Shanghai-style dumpling wrappers.
Garlic chives are the star ingredient for this pork and chive dumpling recipe. Garlic chives are different from regular American chives. The garlic chives leaves are flat and wide whereas American chives are small and tubular.
They can also have long green shoots with pretty white flowers at the tips and have a strong garlic flavor. The flowering stems are normally sold with the flower on top and are a seasonal specialty. They have a firmer, crisper texture than the leaves.
Substitutions and Additions
You can customize your pork and chives dumpling recipe by choosing a different protein, adding vegetables, or adding spice! I’ve listed some suggestions for substitutions and additions for you below.
Substitutions
Protein: you can substitute ground pork with other proteins such as ground chicken, turkey, shrimp, or tofu.
Vegetarian/Vegan dumplings: instead of pork you can use tofu, or finely chopped vegetables such as mushrooms, cabbage, carrots, or water chestnuts.
Additions
Herbs: For a different flavor profile, you can add additional herbs such as cilantro, basil, green onion, etc.
Spice: for spicy pork chive dumplings, add chili flakes or chili peppers!
Greens: for a more vegetable-forward dumpling you can add spinach, kale, or bok choy.
Egg: for added moisture to your Chinese pork dumpling filling recipe, mix in a whole egg.
How to Make Pork and Chive Dumplings
Here are the step-by-step instructions for how to make this delicious, juicy, and tender pork and chive dumpling recipe.
Pork and Chive Filling
Mix the filling. In a large bowl, add the pork, minced garlic, grated ginger, salt, white pepper, sugar, chicken bouillon powder, oyster sauce, light soy sauce, and dark soy sauce, and mix until all the liquid is absorbed and combined. Then add the sesame oil and chopped Chinese garlic chives. Mix until combined.
Ground pork seasonedChives mixed into seasoned ground pork
Taste. Taste 1 teaspoon by microwaving it for 20-30 seconds and adjust if you need more seasoning.
Assemble
Assemble the dumplings. Gently wet the outer edges of the dumpling wrapper with your fingertip and place the dumpling wrapper in the center of your palm. Scoop about 1 heaping tablespoon of the pork and chive dumpling filling and place it in the center of the dumpling wrapper.
Pleat the dumplings. Fold the dumpling wrapper in half like a taco, and pinch together in the center leaving the sides not pinched. Start pleating to the left of the center pinch and seal it to the right. Continue gathering dough and sealing pleats until you reach the end, about 4 pleats. Repeat on the right side sealing the pleats to the left with another 4 pleats to form a “V” shape.
Cook
Steam. Fill your steamer with water and bring to a boil over high heat. Then place your dumplings onto a single layer in your parchment-lined steamer basket. Cover and steam for 8-10 minutes
Pan-Fry. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add a single layer of dumplings to fill your pan. Sear on the flat side for 2-3 minutes until the side is toasted and golden brown. Then add 1/3 cup of water and immediately cover the pan to steam the dumplings for about 5-6 minutes or until the water has evaporated. Uncover and continue cooking until the remaining water has evaporated and the bottom of the dumplings are crispy.
Boil. Bring a large pot of water to a boil over medium-high heat. Carefully lower the dumplings one at a time and stir immediately so they do not stick to the bottom of the pot. Do not overcrowd the pot. Boil the dumplings stirring occasionally over a gentle boil for 5-6 minutes or until the dumplings start to float, become transparent, and cook through. Scoop with spider strainer.
How to Fold A Dumpling Video Tutorial
Tips for the Best Pork and Chive Dumplings
Use at least 20% fat ground pork. This will yield the juiciest, and most tender pork and chive dumplings.
Taste to adjust! Taste a small portion of the dumpling filling before you begin assembling to adjust to your preferences.
Do not overfill the dumplings. Overstuffing the dumplings may result in the dumplings bursting open and falling apart as they boil.
Cover the dumpling wrappers and assembled dumplings when you work. Covering the dumpling wrappers with plastic wrap or a wet paper towel will prevent the wrappers and assembled dumplings from drying out.
Tightly seal the dumplings. If using store-bought dumpling wrappers, seal the pleats with some water and tightly pinch them to prevent the dumplings from falling apart when they cook.
Cook in batches. When cooking the pork and chive dumplings, work in manageable batches to prevent the dumplings from sticking together during cooking.
Storage Instructions
You can store any leftover dumplings in an airtight container in the refrigerator for up to 4 days. To reheat steamed or boiled dumplings, simply microwave them covered until warm. To maintain the crispy texture on the pan-fried dumplings, reheat on the stove over medium heat until warm.
Freeze: once you have assembled the dumplings, place them on a parchment-lined baking tray and cover with plastic wrap. Freeze for 2 hours or until completely frozen. Then transfer to a ziplock bag or airtight container and freeze for up to 3 months. To cook, simply follow the cooking instructions but add 2-3 minutes or until cooked.
Frequently Asked Q’s and A’s
Why do you eat dumplings on Lunar New Year?
Chinese pork and chive dumplings are eaten during the Lunar New Year because they are shaped like ancient Chinese ingots. They are believed to symbolize wealth and prosperity for the new year. The more dumplings you eat, the wealthier you will become. They are also popular because they bring the family together for a communal activity.
Yes! You can substitute the ground pork for ground chicken, turkey, beef, shrimp tofu or any combination of these as an alternative to the Chinese pork dumpling filling.
What dipping sauce goes well with pork and chive dumplings?
The best dipping sauce for this pork chive dumpling recipe is my classic dumpling sauce recipe. It is made with soy sauce, black vinegar, sesame oil, garlic, and brown sugar and you can customize it with chili oil, green onion, and toasted sesame seeds.
Pork and chive dumplings feature fresh Chinese garlic chives, ground pork, garlic, ginger, and savory umami seasonings all wrapped in a thin tender dumpling wrapper for the most juicy and mouthwateringly delicious bite.
Mix the filling. In a large bowl, add the pork, minced garlic, grated ginger, salt, white pepper, sugar, chicken bouillon powder, oyster sauce, light soy sauce, dark soy sauce and mix until all the liquid is absorbed and combined. Then add the sesame oil and chopped Chinese garlic chives. Mix until combined.
Taste. Taste 1 teaspoon by microwaving it for 20-30 seconds and adjust if you need more seasoning.
Assemble
Prepare the dumpling station. Cover the dumpling wrappers with a damp paper towel to prevent them from drying out. Prepare a small bowl of water set aside to seal the dumplings. Set up a baking sheet with parchment lined paper.
Assemble the dumplings. Gently wet the outer edges of the dumpling wrapper with your fingertip and place the dumpling wrapper in the center of your palm. Scoop about 1 tablespoon of the pork and chive dumpling filling and place it in the center of the dumpling wrapper.
Pleat the dumplings. Fold the dumpling wrapper in half like a taco, and pinch together in the center leaving the sides not pinched. Start pleating to the left of the center pinch and seal it to the right. Continue gathering dough and sealing pleats until you reach the end, about 4 pleats. Repeat on the right side sealing the pleats to the left with another 4 pleats to form a "V" shape. Repeat with the remaining dumplings and place dumplings on a parchment lined baking tray covered with plastic wrap until they are ready to be cooked so they do not dry out.
Cook (Choose One)
Steam Method. Fill your steamer with water and bring to a boil over high heat. Then place your dumplings onto a single layer in your parchment lined steamer basket. Cover and steam for 8-10 minutes
Pan-Fry Method. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add a single layer of dumplings to fill your pan. Sear on the flat side for 2-3 minutes until the side is toasted and golden brown. Then add 1/3 cup of water and immediately cover the pan to steam the dumplings for about 5-6 minutes or until the water has evaporated. Uncover and continue cooking until the remaining water has evaporated and the bottom of the dumplings are crispy.
Boil Method. Bring a large pot of water to a boil over medium-high heat. Carefully lower the dumplings one at a time and stir immediately so they do not stick to the bottom of the pot. Do not overcrowd the pot. Boil the dumplings stirring occasionally over a gentle boil for 5-6 minutes or until the dumplings start to float, become transparent, and cooked through. Scoop with spider strainer.
Notes
Use at least 20% fat ground pork. This will yield the juiciest, and most tender pork and chive dumplings.
Taste to adjust! Taste a small portion of the dumpling filling before you begin assembling to adjust to your preferences.
Do not overfill the dumplings. Overstuffing the dumplings may result in the dumplings bursting open and falling apart as they boil.
Cover the dumpling wrappers and assembled dumplings when you work. Covering the dumpling wrappers with plastic wrap or a wet paper towel will prevent the wrappers and assembled dumplings from drying out.
Tightly seal the dumplings. If using store-bought dumpling wrappers, seal the pleats with some water and tightly pinch to prevent the dumplings from falling apart when they cook.
Cook in batches. When cooking the pork and chive dumplings, work in manageable batches to prevent the dumplings from sticking together during cooking.
Storage Instructions: You can store any leftover dumplings in an airtight container in the refrigerator for up to 4 days. To reheat steamed or boiled dumplings, simply microwave them covered until warm. To maintain the crispy texture of pan-fried dumplings, reheat on the stove over medium heat until warm.
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