Pork and chive dumplings

Name: Pork and chive dumplings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 servings

Posted: 09/08/2024Updated: 09/08/2024

Chinese dumplings filled with ground pork, chopped chives, and seasonings, either steamed, boiled, or pan-fried.

Dip the dumplings in this beautiful homemade chilli sauce to immediately elevate each bite. Also serve with a side of stir-fried vegetables.

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Preparation: 30 minutesCooking: 10 minutes

Ingredients

Adjust servings: Servings

Pork and chive filling

500 grams Minced pork 20%
120 grams Chinese chives
5 cloves Garlic
2 centimetres Ginger
3 Spring onions
2 teaspoons White pepper
1 tablespoon Light soy sauce
2 tablespoons Dark soy sauce
1.5 tablespoons Oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons Sesame oil
1 tablespoon Chicken bouillon
2 teaspoons Sugar
1 teaspoon Salt
50 millilitres Water

Assembly

30 Dumpling wrappers

Instructions

Pork and chive filling

Finely mince the garlic and ginger before turning into a paste. Roughly chop the Chinese chives and spring onions into small pieces - too large and may cause the filling to not bind as well.
Now add all the ingredients to a large mixing bowl. Thoroughly combine everything until a paste forms and all liquid has been absorbed.

Assembly

It's important to have your work surface prepared to make your life as easy as possible. Begin by getting a bowl of water and a tray to place assembled dumplings on. Also have a damp paper towel at hand to prevent the dumplings from drying out.
To assemble a dumpling, dip your finger in water and wet the outer edges of the round wrapper. Place about 1 tablespoon of filling in the centre, then pleat the edges together, ensuring the dumpling is tightly sealed.

Pan-frying

To pan-fry dumplings (other cooking methods detailed below) start by heating a non-stick pan with a tablespoon of neutral oil on medium heat. Once hot, evenly place dumplings flat side down in the pan without overcrowding. Fry for 3-4 minutes until the bottom becomes crispy.
Carefully pour a couple tablespoons of water directly onto the surface of the pan and immediately cover the lid. By doing this, the dumplings will be steamed until they finish cooking which should be an additional 5-7 minutes.

My notes

Cooking tips

Dumpling wrappers: Depending on your circumstances, you can either make your own homemade wrappers or use store bought wrappers. The wrappers should be supple, mouldable, and strong enough to hold the filling without breaking.
Tasting the filling: One of the worst things is to find out that your filling needed flavour adjustments after you've cooked them all. I always fry a pinch of the filling before assembling any dumplings.
Filling the dumplings: Always under fill your dumplings otherwise they may not completely seal and will break when cooked.
Boiled dumplings: Bring a pot of water to a boil over high heat. Add the dumplings and bring the water to a high simmer for 5-6 minutes or until the dumplings float.
Steamed dumplings: Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through.

Alternative ingredients

Switch out minced pork for minced chicken or turkey with the same fat percentage to ensure the dumpling filling remains juicy.
Another popular flavour combination is to use Chinese cabbage in place of Chinese chives for a different texture and a milder, fresher flavour profile.
For a deeper aromatic flavour, add Chinese five spice and a oil infused with a combination of Sichuan peppercorns and star anise.

Storage instructions

Refrigeration: Uncooked dumplings can store in the fridge for an additional day however cooked dumplings can store for 3-4 days.
Freezing: If freezing cooked dumplings, allow to cool completely. Arrange them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag or container. Cooked dumplings should be eaten within 1-2 months for the best quality.

Re-heating instructions

Re-heat cooked dumplings from the fridge or freezer by steaming or pan-frying. Increase the cooking time for frozen dumplings to ensure they are re-heated throughout.
Cook uncooked dumplings by boiling, steaming or pan-frying. Similarly to cooked dumplings, increase the cooking time for frozen dumplings.

Nutrition and dietary facts

(Per serving) Calories: 489kcal (22%), Protein: 26.4g (44%), Fat: 19.8g (25%), Saturated fat: 6.1g (41%), Carbohydrates: 35.2g (13%), Sugars: 5g (20%), Fibre: 2.6g (9%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.