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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.
I’m going to be a bit critical and see if this gets published. The dumplings look terrible! The folds are clumsily done and the dough looks way too thick.
Jack T
Jack – did you read the recipe before you posted this comment? First of all, the dumpling wrapper was made from scratch. It’s thicker, of course, because they are made with my hands and rolling pin and uneven in shape. Secondly, my recipe specifically said that there is no folding, meaning no pleats. The reason why the wrapper is thick is because it gives a good bite to the ground pork and chive filling, which doesn’t have much of a texture. Why don’t you try the recipe, and if they taste terrible, then we can have another conversation about it. I have many dumplings recipes that look perfect and beautiful when I fold them nicely and use store-bought wrappers. Check them out here: https://rasamalaysia.com/tag/dumplings
They don’t sell round wrappers near me only wonton and eggroll. I am too lazy to make my own. So of those choices, which would be better? Thanks for the delicious recipe. I am excited to try it.
Wonton wrapper.
Can these be frozen prior to cooking? Then cooked straight from frozen in boiling water? By the way, I’m currently going through all of your recipes and bookmarking my favourites, I’m already up to page 19!
Hi Melissa, yes, you can freeze them and then boil in water. When they float they are cooked. Page 19, yes, thanks for the support. :)
Oh great, thanks for the reply, looking forward to trying this recipe out. We love your recipes, they’re fantastic =)
How many dumplings will this recipe make?
Please consider putting shark fins in the exotic / endangered species category.
hello thank you for the great recipes i like to know if i can make it with chicken or beef instant of pork
Yes you can.
I have made this butter cake using your recipe. Very soft and delicious. I added strawberry jam and dried coconut on top. Very easy to make. I used self rising flour instead of normal flour and reduce sugar to only 150 g. It worked just fine. Thank you. I will make again.
Hi, I want to make these, I have all the ingredients… One question, is the meat cooked first, or is it raw mixed with everything then cooked in the wrapper? First time for me!
Meat is raw and then cooked later.
If you don’t have the rice wine or sesame oil, I’ve found just using a garlic and/or basil based oil mixed with the pork works really well. Adding a bit of cayenne pepper and cinnamon goes really well with the chives/ leeks.
I also found a little bit of melted butter with the dough works really well. :)
Made this tonight and the filling was a bit too dry and bland. Will probably try adding shrimp and more seasoning next time.