Pork and Chive Dumplings Recipe
Mixing the pork filling in one direction until it turns slightly sticky builds a springy, cohesive texture, and steaming the dumplings before uncovering them to crisp cooks the filling through without drying out or scorching the wrapper's base.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 4
Ingredients
- 1 lb ground pork
- 1 1/2 cups garlic chives, finely chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp toasted sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 40 wrappers round dumpling wrappers
- 2 tbsp neutral oil, for frying
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a bowl, combine ground pork, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper, and stir vigorously in one direction until the mixture turns pasty and slightly sticky.
- 2Fold in the chopped chives just before wrapping, mixing them in too early draws out water and makes the filling soggy.
- 3Place a heaping teaspoon of filling in the center of a wrapper, wet the edge with water, and fold into a pleated half-moon, pressing to seal.
- 4Repeat with the remaining wrappers and filling, keeping finished dumplings covered with a damp towel.
- 5Heat oil in a nonstick or well-seasoned skillet over medium-high heat and arrange dumplings in a single layer.
- 6Fry undisturbed for 1-2 minutes until the bottoms are golden.
- 7Add 1/3 cup water, cover immediately, and steam for 5-6 minutes until the wrappers turn translucent.
- 8Uncover and cook 1-2 more minutes to let any remaining water evaporate and the bottoms re-crisp.
Tips & variations
- No garlic chives on hand? Regular chives plus an extra minced garlic clove gets close, though the flavor is milder.
- Freeze uncooked dumplings on a tray until solid, then bag them, they can go straight from freezer to pan with a couple extra minutes of steaming.
- Boiled dumplings work too: drop into simmering water and cook until they float, then 2 more minutes.
Storage & reheating
Refrigerate cooked dumplings up to 3 days. Reheat in a covered skillet with a splash of water to re-steam, or freeze uncooked dumplings up to 2 months and cook straight from frozen.
Nutrition
A good source of protein from the pork, balanced by the carbs in the wrapper; frying adds moderate fat.
Tips from the Tulo kitchen
- Don't overfill the wrappers, a teaspoon feels small but it's enough, overstuffed dumplings split open in the pan.
- Keep a small bowl of water at your station for sealing edges; a dry wrapper edge won't hold a pleat.
FAQ
Can I steam these instead of pan-frying?
Yes, arrange them on a lined steamer basket with space between each and steam over boiling water for 8-10 minutes, though you'll lose the crisp bottom.
Why did my filling turn out watery?
Chives release liquid quickly once cut, so mixing them into the filling too early, or letting the mixture sit too long before wrapping, is usually the cause. Fold them in right before you start wrapping.
What's the difference between garlic chives and regular chives?
Garlic chives have flat, wider leaves and a stronger, more garlicky flavor than the thin, mild, oniony chives common in Western cooking, and they're the traditional choice for this filling.
