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Pork and Chive Dumplings - juicy and delicious Chinese dumplings filled with ground pork and chives. Homemade jiaozi is the best!
Pork And Chive Jiaozi
Chinese dumplings or jiaozi is a staple in many parts of China, especially northern China. I love Chinese jiaozi as they are so versatile.
For the filling, you can pretty much use anything you want: ground pork is the most common ingredient, but you can also fill these jiaozi dumplings with beef, chicken, shrimp, vegetables, or a filling of different combinations.
For this specific recipe, we will be using pork and chives.
The Best Pork And Chive Dumpling Recipe
This pork and chive dumplings recipe is one of the most traditional Chinese dumpling recipe. Other than a little time consuming, it’s really not that hard to make them.
The recipe calls for homemade dumpling wrappers from scratch. Yum!
Which Dumpling Wrapper To Use
For the dumpling wrapper, I strongly encourage you to make it from scratch for the best taste, but store-bought dumpling wrapper will be just fine.
Either way, these pork and chive dumplings are absolutely delicious and bursting with juicy flavors. Serve with soy sauce, vinegar, or chili oil and enjoy!
Frequently Asked Questions
This recipe is only 570 calories per serving.
What To Serve With Pork And Chive Dumplings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pork and Chive Dumplings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
Filling:
- 1/2 cup Chinese chives, chopped
- 1/2 pound (250g) ground pork
- 1/8 teaspoon salt
- 1 1/2 teaspoons Chinese Shaoxing wine , or rice wine
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- Chinese black vinegar
Instructions
- Mix the flour with water and knead for about 15 minutes, or until the dough becomes soft. Divide the dough into two equal portions and roll each into a cylinder, approximately 1 inch (2.5 cm) in diameter. Cover the cylinders with a wet towel and set aside.
- Prepare the chives by trimming off the root or white part, using only the green section. Mix the chopped chives with the ground pork and add all the ingredients for the filling. Stir to combine thoroughly.
To prepare the wrapper
- Cut the dough into pieces approximately 1/4 inch (5 mm) in length. Use a rolling pin to flatten each piece until it forms a round shape about 3 inches in diameter.
- Place a small spoonful of filling in the center of each skin and seal it tightly with your fingers (no pleating is needed for this recipe). Repeat the process until all the ingredients are used up.
- Bring a pot of water to a boil. Carefully drop the dumplings into the boiling water and cover the pot. Once the dumplings start to float (indicating they are cooked), use a strainer to dish them out onto a serving platter. Serve hot with black vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks so much for this recipe. I mixed filling tonight and will wrap tomorrow for kids. I did add the cornstarch as someone suggested, and oyster sauce, cumin, cayenne,and lots of minced garlic. I hope I didnโt add too much! Maybe a tablespoon of fish sauce?
If people prefer juicer dumplings, unfortunately that usually means the pork is too lean. Need more fat. Itโs like lean hamburgers… a little sad.
Can you make a vegetarian version? As I am trying to be vegetarian… so hard!
Good eats , everyone!
Thank you for this easy and delicious recipe. I agree with another person who said that you can freeze these and then for pop up guests on porch ect they make fast easy delicious appetizers. Finally to the guy who left that negative and hatful judgment txt Life is so short and there is already enough horrible things going on in the world- why attack someone who is obviously trying to make life better through great food and recipes. Thanks for awsome recipe and Iโm definitely follower & foodie friend
Thank you! Has been so much fun creating these dumplings. Easy and simple- I substituted sake and threw in a little cornstarch slurry to the meat mix and itโs so amazing!!!
Awesome Judy. Thanks for your tips!
For what itโs worth, I love the thick skin jiaozi. We ate them constantly in Northern China and they were hearty enough to keep us warm in the -40 degree weather!
Question: I feel like every time I try to make any kind of Asian dumpling, potstickers, jiaozi, momo, etc. the filling comes out dry. They look beautiful and smell amazing but they arenโt the juicy explosion in my mouth Iโm hoping for. I know these arenโt xiao long bao but how do you keep your ground meat filling from getting dry and crumbly?
Hi Meagan, you can add some rice wine or Shaoxing wine to make the pork juicy. My fillings are always juicy and never dry. Try my recipe.
Hereโs a chinese trick from my mom that I had success with!
Make a cornstarch slurry- with cold water and mix well into the meat mix. For this recipe, I used 2 tbsp cornstarch & 2-3 tbsp cold water.
It will turn the filling gummy and shiny- and when cooked youโll get that classic dumpling filling texture!
This recipe looks amazing. Several years ago, I worked with a geologist from Mainland China. His wife made pork dumplings for his lunch almost every day and they were some of the best dumplings Iโve ever had. These look like the same dumpling and I canโt wait to try making them myself.
Hi Felicity thanks for your sweet comment. Yes, please try this recipe!
This recipe is outstanding! The wrapper is easy to make and very easy to roll out. I ended up letting it rest overnight, wrapped in plastic wrap and itโs perfect. Very supple and easy to fill without tearing. Wow! Is there a way to share photos here?
Hi Felicity, thanks for trying my recipe. You can share your recipes on Instagram and tag me @rasamalaysia
WOW!! This is the pork dumpling recipe I’ve been looking for. Delicious! This will be my go to dumpling recipe for now on.
This looks yummy. Is it easy to make and can I make it without chives? My mom is allergic to chives.
You can use scallions instead. :)
The recipe makes about 3 dozen potstickers. Itโs probably best not to store them in the fridge for too long, because the skins are thin and can indeed get mushy. If you want to make them ahead, I would suggest making them, laying them on parchment paper, covering with plastic, and then putting them in the freezer. You can then take them out of the freezer and put them directly in the pan when youโre ready to cook (no need to defrost). Hope that helps
Visual appearance gives the first impression and if it doesn’t look great, it turns us away. I did not judge it to be tasteless, just that the dough looks thick (anyone who eats dumplings knows the dough is meant to be thin – a measure of skill. It should even be transparent, not as you say, meant to add bite to the filling.) Your admission that it is thick because it was handmade – well, that’s why i gave you a link to show that perfection can be done homemade.
Everyone is judged, especially those who choose to publish their work publicly. Even the greatest professional chefs accept criticisms humbly. Do you cater to paid guests, do you serve a large number of people everyday at meal times? What makes you an authority? How arrogant of you – only wishing to hear compliments.
Jack – this is the last time I will respond to you, as I know it’s utterly futile to continue on this message thread. I receive criticisms all the time, but your reply above proves it to me that you really don’t know much about Chinese dumplings (“…anyone who eats dumplings knows the dough is meant to be thin โ a measure of skill. It should even be transparent, not as you say, meant to add bite to the filling…”) What kinds of dumplings have you tried before? Some dumplings can’t even be made if the dough is too thin. And transparent? Not meant to add a bite? Do you know that top Chinese chefs use high-gluten flour in some dumplings, as high gluten flour adds “ๅฃๆ” and “ๅฌๅฒ” (mouthfeel and texture) to the wrapper. I have traveled extensively in China and have tried all kinds of dumplings, in fact I had just come back from there after spending an entire summer, I had been to China no less than 10 times. Go to Beijing and try their boiled dumplings. The wrapper is as thick as mine, as thin skin would break the dumplings in the hot boiling water. Your claim about thin skin and skill are probably right if we are talking about Cantonese dim sum shrimp dumplings or har gow, but the recipe I made is pork and chive dumpling, a classic Northern Chinese dumplings, which should have thicker skin. I have never claimed to be an authority, I merely try to explain to you what I do know about dumplings.
Jack – just ask anyone who reads your initial comment. Your choice of words and tone were meant to attack, and not as a constructive criticism. In fact, it was troll-like. Thanks for reading and I shall not publish further comments from you, nor will I respond.
Don’t give haters the satisfaction of a reply. Let them hate and you keep doing what you’re doing!
Hi Anon thanks so much for your support! Most of the time I deleted the comments but sometimes I respond. :)
Our very favourite Asian restaurant called Lilong – Taste of Shanghai, that have the most juicest dumplings and taste so wonderful, look exactly like these. How rude and how ignorant are your comments @ Jack. Canโt believe you made those judgements without even tasting.
Hi Mel, thanks for your support and kind comment. I appreciate it.
Merry Xmas from the future in 2022. Wish u had Uncle Roger’s touch to your criticism back then.It’ll be Fooyoh.
Yeah man…dumplings is still so confusing to me. Hard to perfect. North South East West all like different things.
The best way…
Make the dough to your consistency and thickness and perhaps that already a basic u know.
Dunno…but
Hey Rasa Malaysia.
You are the pride of Malaysians. Hope you’ll manage to get all the Ah Gong’s and Ah Ma’s secret recipe…
Your recipes are the base work to remake my Ah Ma’s recipe.
Love ur work.
Thanks! :)
Hey,
Don’t be so defensive. Homemade doesn’t mean it needs to look terrible. We are all learning.
Jack – I have a video on how to wrap dumplings, etc. I deleted your link because you can choose to go to any websites and not visit mine if you think my dumplings are terrible. But I do not welcome unfair comment and judgment.
Now about being defensive, let me explain. Since you used the words โ…let’s see if this is published”, I am obliged to reply to you.
1) Hand made vs Factory made. Factory made skins are all thinner because of automation. A true foodie would appreciate the taste and texture of hand made skin.
2) Folding – There are many varieties of Chinese dumplings. Some have folds, some are triangular/circular/half crescent, depending on the ingredients, some have thin or thick skins.
Please, in the future, read the recipe and the instructions, for the very least, before you attack someone. Prematurely judging the dish by its looks (just because you don’t like the appearance) is pure ignorance. If you go to China and eat at the best dumplings restaurants, I will ASSURE you that they all look like my pictures. All in all though, I am glad that I could explain all these things to you. Thanks for reading!