Pork and Chive Dumplings

A table scene featuring a plate of steamed dumplings.

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.

Course Appetizer, Appetizer & Sides, Dinner, Lunch, Lunch & Dinner, Lunch & Dinner Recipes, Main Course, Snack

Cuisine Chinese

Keyword Chinese pork dumplings, chive and pork dumplings, pork and chive dumpling recipe, pork and chive dumplings, pork and chives dumpling recipe, pork chive dumplings recipe

Prep Time 45

Cook Time 15

Total Time 1

Servings dumplings

Calories 66kcal

Author Megan

Equipment

Ingredients

1 lb ground pork at least 20% fat
2 cloves garlic minced
1 tablespoon ginger grated
½ teaspoon salt
½ teaspoon white pepper
1 teaspoon sugar
½ teaspoon chicken bouillon powder
1 tablespoon oyster sauce
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 cups Chinese garlic chives chopped
2 teaspoons sesame oil
1 pack store bought dumpling wrappers or homemade dumpling wrappers

Serve

Instructions

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, 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.

Nutrition