There’s something so comforting about a plate of homemade pork and chive dumplings. For me, it reminds me of home and spending time folding these dumplings with my family.
If you love dumplings like me, I highly recommend making these at home and freezing extra for the next meal!
What Are Pork and Chive Dumplings?
Pork and chive dumplings are a traditional Chinese-style dumpling filled with seasoned ground pork and finely chopped garlic chives. The chives add a fresh, savory flavor that balances the richness of the pork, while soy sauce, ginger, and sesame oil bring everything together into that familiar dumpling-shop taste we all love.
They’re most often boiled, but they’re also great for freezing, making them perfect for meal prep.
Why You’ll Love Pork and Chive Dumplings
- Juicy and flavorful: The pork stays tender and moist thanks to the simple but classic seasoning mix.
- Freezer-friendly: Make a big batch now, enjoy dumplings anytime later.
- Better than takeout: Fresh, homemade, and exactly how you like them.
Equipment You’ll Need
- Large mixing bowl
- Measuring spoons
- Large pot
- Slotted spoon
Ingredients
For the Pork and Chive Dumplings
- Ground pork: Provides a rich, juicy base for the filling.
- Garlic chives: Add a mild garlicky, onion-like flavor that’s essential to this recipe.
- Garlic
- Ginger
- Soy sauce
- Sugar
- Oyster sauce
- Sesame oil
- Salt
- White pepper
- Round dumpling wrappers: Thin store-bought wrappers that cook up tender and silky.
Dipping Sauce
- Chinese black vinegar: Tangy and slightly smoky, classic for dumplings.
- Soy sauce
- Sugar
- Chili oil: Adds heat and extra flavor.
Customizations
- Pan-fried dumplings: After boiling, lightly pan-fry them until the bottoms are golden and crispy.
- Extra veggie boost: Finely chopped napa cabbage or mushrooms can be mixed into the filling.
How to Make Pork and Chive Dumplings
Prepare the Filling
In a large bowl, combine the ground pork, garlic chives, garlic, ginger, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper.
Mix well until evenly combined, then let the filling marinate for 15 minutes to deepen the flavor.
Fold the Dumplings
Scoop about 1–2 teaspoons of filling into the center of a dumpling wrapper. Lightly wet half of the wrapper’s edge with water, fold it over the filling, create pleats along the edge, and seal tightly.
Make sure each dumpling is well sealed so it doesn’t open during cooking. Repeat with the remaining wrappers.
To freeze uncooked dumplings, arrange them in a single layer on a parchment paper lined tray without touching and freeze for at least 2 hours. Then, transfer to a freezer bag for storage. To cook from frozen, add directly to boiling water and cook for 4-6 minutes until cooked through.
Cook the Dumplings
Bring a large pot of water to a boil. Add the pork and chive dumplings and gently stir so they don’t stick together. Return to a low boil and cook for 3–4 minutes, until the dumplings float and the filling is fully cooked through.
Make the Dipping Sauce
Stir together the Chinese black vinegar, soy sauce, sugar, and chili oil in a small bowl. Serve dumplings immediately with the dipping sauce.
Storage
Cooked dumplings can be stored in the fridge for up to 3 days and reheated gently in hot water or a pan. Uncooked dumplings freeze beautifully and can be cooked straight from frozen.
Tips to Make the Perfect Pork and Chive Dumplings
- Mix until sticky: Well-mixed filling helps the dumplings stay juicy and cohesive.
- Don’t overfill: Less filling makes sealing easier and prevents bursting.
- Taste-test the filling: Cook a small spoonful of the filling before folding everything to adjust seasoning.
Frequently Asked Questions (FAQs)
How do I fold the dumplings?
Place the filling in the center, fold the wrapper in half, then pleat one side while pinching to seal. If pleating feels tricky, a simple half-moon shape works perfectly too.
How do I freeze the dumplings?
Arrange uncooked dumplings in a single layer on a parchment-lined tray without touching. Freeze for at least 2 hours, then transfer to a freezer bag. Cook directly from frozen in boiling water for 4–6 minutes.
Can I pan-fry these dumplings instead of boiling?
Yes! Pan-fry them with a little oil until the bottoms are golden, then add water, cover, and steam until cooked through.
Can I make these pork and chive dumplings ahead of time?
Absolutely. You can fold them a day ahead and keep them covered in the fridge, or freeze them for longer storage.
Related Recipes You’ll Love
- Pork Soup Dumplings (Xiao Long Bao)
- Shu Mai (Siu Mai) - Steamed Pork Dumplings
- Soup Dumplings with Spicy Peanut Sauce
- Steamed Rice Paper Shrimp Dumplings (Har Gow)
Pork and Chive Dumplings
Equipment
Ingredients
Dumplings
- 1.5 pounds ground pork
- 1.5 cups finely chopped garlic chives
- 3 cloves garlic minced
- 2 tablespoon minced ginger
- 3 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 1.5 tablespoon oyster sauce
- 2 teaspoon sesame oil
- ¾ teaspoon salt
- 1 teaspoon white pepper
- 35-40 round dumpling wrappers store-bought
Dipping Sauce
- 3 tablespoon Chinese black vinegar
- 2 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon chili oil
Instructions
- In a large bowl, combine the ground pork, garlic chives, garlic, ginger, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix well until evenly combined then let the filling marinate for 15 minutes.1.5 pounds ground pork, 1.5 cups finely chopped garlic chives, 3 cloves garlic, 2 tablespoon minced ginger, 3 tablespoon soy sauce, 2 teaspoon granulated sugar, 1.5 tablespoon oyster sauce, 2 teaspoon sesame oil, ¾ teaspoon salt, 1 teaspoon white pepper
- Scoop about 1-2 teaspoons of filling into the center of a dumpling wrapper. Lightly wet half of the wrapper’s edge with water, fold over the filling, create plates along the edge, then seal tightly. Make sure the dumplings are sealed tightly so it does not open during cooking. Repeat with remaining wrappers.35-40 round dumpling wrappers
- Bring a medium pot of water to a boil. Add the dumplings and gently stir to prevent sticking. Return to a low boil and cook for 3-4 minutes until the filling is fully cooked through.
- In a small bowl, combine Chinese black vinegar, soy sauce, sugar, and chili oil. Serve dumplings immediately with the dipping sauce.3 tablespoon Chinese black vinegar, 2 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 tablespoon chili oil
Notes
- To freeze uncooked dumplings, arrange them in a single layer on a parchment paper lined tray without touching and freeze for at least 2 hours. Then, transfer to a freezer bag for storage. To cook from frozen, add directly to boiling water and cook for 4-6 minutes until cooked through.
Leesa says
I couldn’t find ground pork but used ground chicken instead. I pan fried in sesame oil. These dumplings were outstanding. Very flavorful. I can’t wait to make them for friends, but I’m not sharing my first batch.
Herman says
ground chicken works too! It might be a little drier than ground pork but so glad it turned out well 🙂