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Making Pork and Chive Dumplings at home is a ton of fun, full of flavor, and the joy of sharing. A delicious dish I have come to crave!

overhead image pork and chive dumplings on a grey plate

Imagine the burst of flavor from perfectly seasoned ground pork mixed with the fresh chives, all wrapped up in a tender dumpling skin. Pork and Chive Dumplings are a bite-sized piece of heaven!

These dumplings are a fantastic way to bring a piece of traditional Chinese cuisine into your kitchen.

No joke, these dumplings take me to a special place.

That delicious pork wrapped up in perfect little juicy packages. They’re just so darn tasty!

Whether you’re celebrating Lunar New Year or just craving a tasty, homemade Asian delight, this recipe is for you.

And that sauce! Soy sauce sweetened up with a little sugar and black vinegar rounds these dumplings out perfectly.

Let’s get even further into this dish, and you see why these Pork and Chive Dumplings are now on my top ten favorites list. YUM!

Some of our other favorite Asian recipes we have on our site include: Easy Sticky Asian Lemon Chicken Recipe, Asian Marinated Grilled Shrimp Skewers, and Best Easy Honey Garlic Chicken Recipe.

pork and chive dumplings on a grey plate close up

WHY THIS RECIPE WORKS:

  1. Easy to Find Ingredients: Everything you need is available at your local grocery store or Asian market.
  2. Family Fun: Making dumplings is a great activity for the whole family, turning cooking time into bonding time.
  3. Delicious Anytime: Whether as a Lunar New Year specialty or a comforting meal, they always hit the spot.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Gyoza wrappers or yellow wonton wrappers
  • Ground pork
  • Garlic, minced
  • Ginger, minced
  • Chives, chopped
  • Ground black pepper
  • Salt
  • Light soy sauce
  • Corn starch
  • Small egg or large egg yolk
  • For the Dumpling Sauce: light soy sauce, warm water, sugar, Chinese black vinegar (or balsamic vinegar), green onion
ingredients needed to make pork and chive dumplings

HOW TO MAKE PORK AND CHIVE DUMPLINGS:

For the filling:

  1. In a mixing bowl, combine the ground pork, egg, chives, light soy sauce, cornstarch, garlic, ginger, pepper, and salt.
  2. For the next step, it’s very important to use your hands (not a spoon) to mix all ingredients for 3-4 minutes. Even when the ingredients come together, keep mixing because you want to create a tight texture and not falling apart fillings.
  3. After mixing, take a small amount of the fillings and cook on the stovetop for taste testing. If you need to adjust seasoning, use salt and pepper.
  4. Then, wrap the filling bowl tightly with plastic wrap and let it rest for at least 30 minutes (maximum 1 day in the fridge).

Fold the dumplings:

  1. Work with one piece of gyoza wrappers at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
  2. Dip your fingers in water or use a pastry brush to moisten the edges of the gyoza.
  3. Place a small amount of the filling in the middle of the gyoza (around 1 to 2 teaspoons).
  4. You can simply fold the dumplings in half and press the edges together or proceed with the more advanced technique below.
  5. Put the gyoza with filling on one hand, use your fingers (thumb and index) from the other hand, and pinch two corner edges together.
  6. Then, slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle.
  7. Ensure to get rid of all the air inside the dumpling before sealing all the edges tightly together.
  8. You might need more water if necessary; just remember to use it in a small amount at a time to prevent the gyoza skin from breaking. It’ll take some time for you to get used to the folding. The more you fold, the better you will get.

Steaming:

  1. Set up a steamer with water over medium heat and line the upper part of steamer with cabbage leaves/parchment paper.
  2. Arrange dumplings about 2 inches apart from each other.
  3. Use a spray bottle to lightly mist the dumpling’s outer part, or use a pastry brush and lightly brush each dumpling with water before steaming.
  4. It should take 10 to 15 minutes to steam over medium heat. Don’t let the water boil too hard or you’ll end up with boiled dumplings instead of steamed dumplings.
  5. Serve hot immediately with the dumpling sauce, fresh chili, or chili oil on the side, and garnish with extra chopped chives if desired.

Pan Frying:

  1. Place a large skillet over medium heat, and add 2 tablespoons of the vegetable oil.
  2. You will have to cook in batches. Add some of the dumplings, flat side down into the oil, they should not be touching. Allow to brown for 2-3 minutes.
  3. Pour in ½ cup water into the skillet, then quickly (be careful as the oil may splatter at you) cover with a lid. Cook until most of the liquid has cooked out, the meat has cooked through and the bottom of the dumplings are golden brown. This will take 4-6 minutes. Repeat with the remaining dumplings.

For the dumpling sauce:

  1. In a small bowl, whisk the light soy sauce, water, sugar, onion, and vinegar together and serve with hot steamed dumplings.
collage of images showing how to make pork and chive dumplings

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Yes, chicken, turkey, or beef can be used as substitutes for ground pork. I love having options to swap things out and these homemade dumplings are no exception!

Check out my substitutions list down below for even more ideas!

For the best results, steam the dumplings for about 5 minutes if they’re precooked and frozen.

Alternatively, pan-fry them over medium heat until they’re warm throughout and golden brown for that delicious crispy bottom.

Dumpling recipes also do really well in the air fryer!

pork and chive dumplings on a grey plate with dippings sauce

These Chinese dumplings can certainly be added to. If you have any other great ideas, let me know in the comments below!

  • Sesame oil for an extra layer of flavor
  • Oyster sauce for depth
  • White pepper for a subtle spice kick
  • Small pieces of shrimp for a seafood twist
  • Fresh Chinese chives for more green
  • Water chestnuts for crunch
  • Shiitake mushrooms for umami
  • Bok choy finely chopped for a vegetable boost
  • Rice wine for a hint of sweetness
  • Hoisin sauce for a sweeter dipping sauce option

For sure! Here is a quick list of subs that I think would do nicely.

  • Turkey or chicken for a lighter filling
  • Gluten-free wrappers for a gluten-sensitive option
  • Tamari instead of soy sauce for a gluten-free sauce
  • Rice vinegar instead of black vinegar for a different acidic note
  • Tofu for a vegetarian version
  • Homemade dumpling wrappers if you’re up for the challenge and prefer DIY
chopsticks holding up pork and chive dumplings that have been dipped in sauce in air

HOW TO STORE:

Refrigerator: Keep them in an airtight container or wrapped in plastic wrap for up to 2 days.

Freezer: Lay them out on a parchment-lined baking sheet to freeze individually, then transfer to freezer bags. They can be cooked directly from frozen, adding a few minutes to the cooking time.

DANA’S TIPS AND TRICKS:

  • Use a damp paper towel to keep wrappers moist while working.
  • Mix the dumpling filling ingredients well to ensure the flavors are evenly distributed.
  • Test cook a small portion of the pork mixture to adjust seasoning before wrapping if desired.
  • Seal edges tightly with a bit of water to prevent the dumplings from opening during cooking.
  • For steamer baskets, line with cabbage leaves or parchment paper to prevent sticking.
  • Cook dumplings in small batches to ensure even cooking and prevent them from sticking together.
a bite taken out of pork and chive dumplings so you can see the interior

Pork and Chive Dumplings are a yummy treat that’s perfect for any occasion, from special celebrations like the Lunar New Year to everyday meals.

With their juicy pork filling, fragrant chives, and versatile cooking methods, these dumplings are sure to become a favorite in your home just like they are in mine!

So gather your ingredients, call the family into the kitchen, and start creating these delicious little bites that are sure to warm hearts and satisfy cravings.

If you’ve tried these PORK AND CHIVE DUMPLINGS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Pan Fried Pork and Chive Dumplings

Author Dana at ThisSillyGirlsKitchen.com
Prep: 45 minutes
Cook: 15 minutes
Chill Time 30 minutes
Making Pork and Chive Dumplings at home is a ton of fun, full of flavor, and the joy of sharing. A delicious dish I have come to crave!
Servings 30 servings

Ingredients
  

Dumpling filling:

For assembly:

For pan frying:

Dumpling sauce:

Instructions

For the filling:

  • In a mixing bowl, combine the ground pork, egg, chives, light soy sauce, cornstarch, garlic, ginger, pepper, and salt.
    1/2 pound ground pork, 1 small egg or 1 large egg yolk, ¼ cup chives, 2 teaspoon light soy sauce, ½ tablespoon cornstarch, ½ teaspoon fresh garlic, ½ teaspoon fresh ginger, ¼ teaspoon ground black pepper, ¼ teaspoon salt
  • For the next step, it’s very important to use your hands (not a spoon) to mix all ingredients for 3-4 minutes. Even when the ingredients come together, keep mixing because you want to create a tight texture and not falling apart fillings.
  • After mixing, take a small amount of the fillings and cook on the stovetop for taste testing. If you need to adjust seasoning, use salt and pepper.
  • Then, wrap the filling bowl tightly with plastic wrap and let it rest for at least 30 minutes (maximum 1 day in the fridge).

Fold the dumplings:

  • Work with one piece of gyoza wrappers at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
    round gyoza wrappers
  • Dip your fingers in water or use a pastry brush to moisten the edges of the gyoza.
    water
  • Place a small amount of the filling in the middle of the gyoza (around 1 to 2 teaspoons).
  • You can simply fold the dumplings in half and press the edges together or proceed with the more advanced technique below.
  • Put the gyoza with filling on one hand, use your fingers (thumb and index) from the other hand, and pinch two corner edges together.
  • Then, slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle.
  • Ensure to get rid of all the air inside the dumpling before sealing all the edges tightly together.
  • You might need more water if necessary; just remember to use it in a small amount at a time to prevent the gyoza skin from breaking. It’ll take some time for you to get used to the folding. The more you fold, the better you will get.

Steaming:

  • Set up a steamer with water over medium heat and line the upper part of steamer with cabbage leaves/parchment paper.
    cabbage leaves or parchment paper
  • Arrange dumplings about 2 inches apart from each other.
  • Use a spray bottle to lightly mist the dumpling’s outer part, or use a pastry brush and lightly brush each dumpling with water before steaming.
  • It should take 10 to 15 minutes to steam over medium heat. Don’t let the water boil too hard or you’ll end up with boiled dumplings instead of steamed dumplings.
  • Serve hot immediately with the dumpling sauce, fresh chili, or chili oil on the side, and garnish with extra chopped chives if desired.

Pan Frying:

  • Place a large skillet over medium heat, and add 2 tablespoons of the vegetable oil.
    vegetable oil
  • You will have to cook in batches. Add some of the dumplings, flat side down into the oil, they should not be touching. Allow to brown for 2-3 minutes.
  • Pour in ½ cup water into the skillet, then quickly (be careful as the oil may splatter at you) cover with a lid. Cook until most of the liquid has cooked out, the meat has cooked through and the bottom of the dumplings are golden brown. This will take 4-6 minutes. Repeat with the remaining dumplings.
    water

For the dumpling sauce:

  • In a small bowl, whisk the light soy sauce, water, sugar, onion, and vinegar together and serve with hot steamed dumplings.
    1/4 cup light soy sauce, 1/4 cup warm water, 2 & 1/2 tablespoons granulated sugar, 2 tablespoons green onion, 2 teaspoons Chinese black vinegar or balsamic vinegar

Notes

  • Use a damp paper towel to keep wrappers moist while working.
  • Mix the dumpling filling ingredients well to ensure the flavors are evenly distributed.
  • Test cook a small portion of the pork mixture to adjust seasoning before wrapping if desired.
  • Seal edges tightly with a bit of water to prevent the dumplings from opening during cooking.
  • For steamer baskets, line with cabbage leaves or parchment paper to prevent sticking.
  • Cook dumplings in small batches to ensure even cooking and prevent them from sticking together.

Nutrition

Calories: 28kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 156mg | Potassium: 31mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.2mg
Nutrition Disclaimer
Course Appetizer, Side Dish
Cuisine American, Asian

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5 from 1 vote (1 rating without comment)

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