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!
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Pork and Chive Dumplings Recipe
Pork and Chive Dumplings - juicy and delicious Chinese dumplings filled with ground pork and chives. Homemade jiaozi is the best!
- 2 cups all-purpose flour
- 1/2 cup water
Mix the flour with water and knead it for about 15 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root or white part of the chives. Use only the green part. Mix the chives with the ground pork and add all the ingredients in Filling. Stir to combine well.
To prepare the wrapper, cut the dough into 1/4 inch length and use a rolling pin to flatten it until it becomes a round shape about 3 inches in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe). Repeat the same until you use up all the ingredients.
Bring a pot of water to boil. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out using a strainer onto a serving platter. Serve hot with black vinegar.