Pork Chive Dumplings Recipe
If you’ve ever found yourself craving that perfect blend of savory and fresh, this Pork Chive Dumplings Recipe is exactly what you need. Dumplings hold such a special place in my kitchen — they’re like a warm hug wrapped in delicious dough. What makes these pork chive dumplings especially memorable is the blend of fragrant Chinese garlic chives with richly seasoned pork, giving every bite a balance that hits all the right notes.
Whether you’re serving these at a casual weeknight dinner or impressing guests at a weekend gathering, this Pork Chive Dumplings Recipe is a crowd-pleaser you’ll want to have in your regular rotation. And trust me, once you get the hang of making the filling and folding technique, you’ll feel like a dim sum pro at home!
Ingredients You’ll Need
These ingredients come together beautifully, creating a medley of flavors that’s both complex and comforting. I recommend grabbing fresh garlic chives and good quality ground pork to really make the taste shine. Quick tip: For the dumpling wrappers, store-bought ones work perfectly and save you loads of time.
- Neutral oil (vegetable, canola, or avocado): This is for infusing flavor without overpowering the other ingredients.
- Sichuan peppercorns: Adds that unique tingle and aroma—don’t skip it!
- Star anise: Brings a subtle licorice note, enhancing depth.
- Garlic cloves: Essential for that punchy, garlicky goodness.
- Water: Used in the liquid puree for moisture and melding flavors.
- Fresh ginger: Fresh is best to brighten up the filling.
- Scallion: Adds a mild oniony crunch to the puree.
- Ground pork (80/20 meat to fat): The fat ratio keeps the dumplings juicy and tender.
- Oyster sauce: Gives a subtle umami richness.
- Light soy sauce: Adds saltiness and depth.
- Dark soy sauce: For color and a slightly sweeter seasoning.
- Sesame oil: Just a little for that toasty, nutty aroma.
- Sugar: Balances the savory flavors perfectly.
- White pepper: Warms up the seasoning without overpowering.
- Five spice powder: Just a hint adds complexity.
- Salt: Adjust to your taste to enhance all flavors.
- Chinese garlic chives: The star veggie here — finely chopped for that vibrant, garlicky kick.
- Store-bought dumpling wrappers: I recommend fresh or refrigerated for ease of folding.
Variations
I love how flexible this Pork Chive Dumplings Recipe is—you can easily tweak it to suit your taste or dietary needs. Sometimes I switch up the protein or adjust seasonings depending on what’s on hand, and it always turns out delicious.
- Vegetarian version: Swap ground pork for crumbled tofu or finely chopped shiitakes for a meaty texture; adding finely diced mushrooms helps mimic that umami punch.
- Spicy kick: Add a dash of chili oil or minced fresh chili to the filling. I tried this once for game night, and everyone loved the unexpected heat boost.
- Seafood twist: Mix in chopped shrimp with the pork for a luxurious flavor combo that’s perfect for special occasions.
- Gluten-free wrappers: If you have dietary restrictions, many Asian markets offer gluten-free dumpling wrappers made from rice or tapioca flour.
How to Make Pork Chive Dumplings Recipe
Step 1: Infuse the Oil
Start by warming your neutral oil gently in a small saucepan over low heat. Toss in the Sichuan peppercorns, star anise, and garlic cloves to infuse those amazing aromas into the oil. This step only takes about 5-7 minutes—just watch carefully so nothing burns. Once done, strain the oil into a bowl and set aside; this oil is pure magic for the filling and adds a subtle complexity that really elevates your dumplings.
Step 2: Make the Liquid Puree
Blend the water, chopped ginger, and scallions until smooth. This puree helps hydrate the filling while distributing the ginger and scallion flavors evenly. It’s easier than chopping finely and saves you some prep time.
Step 3: Prepare the Filling
In a large bowl, combine the ground pork with oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five spice powder, salt, and the infused oil you made earlier. Mix everything thoroughly but gently—you want the filling to be well combined yet tender. Then stir in the finely chopped garlic chives; their bright flavor is what makes these dumplings sing.
Step 4: Assemble the Dumplings
Now, for the fun part! Lay out one dumpling wrapper and spoon about a teaspoon of filling into the center. Use a little water around the edges of the wrapper to help seal it. Fold the wrapper in half and pleat the edges to create a beautiful, sealed dumpling. Don’t worry if your first few aren’t perfect — it gets easier fast, and they’ll taste awesome anyway.
Step 5: Cook the Dumplings
You’ve got a few options here: steaming, boiling, or pan-frying. My favorite is pan-frying (also called potstickers) for that crispy-bottomed, tender bite. Heat oil in a nonstick skillet over medium heat, place the dumplings flat side down, fry until golden, then add water and cover to steam. Cook until the water evaporates and the dumplings are cooked through, about 6-8 minutes.
How to Serve Pork Chive Dumplings Recipe
Garnishes
I’m a big fan of sprinkling some toasted sesame seeds and thinly sliced scallions over the top—it adds a nice fresh crunch and smells incredible. A drizzle of chili oil also takes things to the next level if you like some heat. Fresh cilantro works well too but only if your crew is on board with that herb!
Side Dishes
When I’m enjoying these dumplings, I usually pair them with a simple soy-vinegar dipping sauce alongside steamed jasmine rice or a crisp Asian cucumber salad. For a heartier meal, some hot and sour soup or stir-fried greens like bok choy make for a lovely balance.
Creative Ways to Present
For special occasions, I like arranging the dumplings artfully on a large round platter garnished with edible flowers and fresh herbs. It turns this humble dish into a visually stunning appetizer everyone can’t wait to dive into. You can also serve them in little bamboo steamers for that authentic touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house), store them in an airtight container in the fridge. I recommend eating them within 2 days for the best texture and flavor because dumpling wrappers can get soggy over time.
Freezing
I often make big batches and freeze uncooked dumplings on a parchment-lined tray first, then transfer them to zip-top bags. This way, they don’t stick together, and you can cook exactly how many you want later. Frozen dumplings freeze beautifully and keep their flavor for up to 3 months.
Reheating
To reheat pan-fried dumplings, I recommend reheating them in a hot skillet with a little oil to regain crispiness. If steamed or boiled, a quick re-steam or microwave with a damp paper towel works well to retain moisture without drying out the filling.
FAQs
-
Can I use regular green onions instead of Chinese garlic chives?
Yes, you can, but the flavor will be milder and less garlicky. Chinese garlic chives have a unique pungency that really defines the dumplings, so if you can find them at an Asian market, it’s worth the extra effort.
-
What’s the best way to fold dumplings if I’m a beginner?
Start with simple half-moon shapes by folding the wrapper in half and pressing firmly to seal. Once you feel confident, try pleating the edges for that authentic look. Using a bit of water on the edges helps everything stick better.
-
Can I prepare the filling a day ahead?
Definitely! You can make the filling in advance and store it in the fridge overnight. It often tastes even better after the flavors have had time to meld. Just give it a quick stir before assembling your dumplings.
-
How do I stop dumplings from sticking together when freezing?
Freeze them individually arranged on a baking sheet lined with parchment paper until solid, then transfer to a bag or container. This way, they won’t clump, and you can pull out exactly how many you want without hassle.
-
Is it better to pan-fry, steam, or boil these dumplings?
It really depends on your mood! Pan-frying gives a delicious crispy bottom and tender top, steaming keeps them soft and silky, and boiling makes them more delicate and juicy. I personally lean towards pan-frying for that contrast, but all methods are fantastic.
Final Thoughts
This Pork Chive Dumplings Recipe has been a comforting staple in my kitchen for years, and I hope it becomes one in yours too. There’s something incredibly satisfying about making dumplings from scratch—the flavors, the textures, the process itself is such a joy. So, put on some music, invite a friend or family member to help fold, and enjoy the warmth of fresh dumplings straight from your own kitchen. Trust me, once you try this, you’ll keep coming back for more.
Print
Pork Chive Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Approximately 40 dumplings (depending on size) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Description
These Pork Chive Dumplings are a delicious Asian-inspired dish featuring a flavorful ground pork filling infused with aromatic spices and fresh garlic chives. The dumplings are prepared with an infused oil made with Sichuan peppercorns, star anise, and garlic, adding depth and complexity to the flavor. Served steamed or pan-fried, these dumplings are perfect for a comforting meal or appetizer.
Ingredients
Infused Oil
- ¼ cup neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon Sichuan peppercorns
- 1 star anise
- 5 cloves garlic
Liquid Puree
- ¾ cup water
- 1 tablespoon fresh ginger (chopped)
- ⅓ cup scallion (roughly chopped)
Filling and Dumplings
- 1 pound ground pork (80/20 meat to fat ratio)
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1½ teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon five spice powder
- ¼ – ½ teaspoon salt (½ teaspoon used)
- 2 cups Chinese garlic chives (finely chopped)
- 1–2 packs store-bought dumpling wrappers
Instructions
- Prepare infused oil: In a small saucepan, combine the neutral oil with Sichuan peppercorns, star anise, and garlic cloves. Heat gently over medium-low heat to infuse the oil without burning the spices and garlic. Once fragrant, remove from heat and allow to cool.
- Make liquid puree: In a blender or food processor, combine water, chopped ginger, and roughly chopped scallions. Blend until smooth to create a flavorful liquid base that will add moisture and aroma to the filling.
- Prepare pork filling: In a mixing bowl, combine the ground pork with oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five-spice powder, and salt. Mix thoroughly to evenly distribute the seasonings.
- Incorporate liquid and infused oil: Add the liquid puree and infused oil into the pork mixture gradually, folding it in gently until the filling achieves a smooth and sticky texture. This ensures a juicy and tender dumpling center.
- Add garlic chives: Fold the finely chopped Chinese garlic chives into the pork filling evenly. The chives add a fresh, garlicky punch that complements the pork perfectly.
- Assemble dumplings: Lay out dumpling wrappers on a clean surface. Spoon a small amount of filling (about one tablespoon) into the center of each wrapper. Moisten the edges with water, then fold and pleat to seal the dumplings tightly to prevent any filling from leaking during cooking.
- Cook dumplings: Dumplings can be steamed or pan-fried. For steaming, place dumplings in a bamboo or metal steamer lined with cabbage leaves to prevent sticking; steam over boiling water for 8-10 minutes until filling is cooked through. For pan-frying, heat a non-stick skillet with a bit of oil, add dumplings, fry until bottoms are golden, add a splash of water, cover, and steam in the skillet until water evaporates and dumplings are fully cooked.
- Serve: Serve the dumplings hot, accompanied by dipping sauce such as soy sauce mixed with a bit of vinegar and chili oil if desired for extra flavor.
Notes
- Use ground pork with an 80/20 lean to fat ratio for juicy and flavorful filling.
- Adjust the amount of salt and soy sauce according to your taste and dietary needs.
- Make sure to seal dumplings well to avoid filling leakage during cooking.
- Dumplings can be frozen before cooking; just separate them with parchment paper and store in an airtight container.
- You can substitute Chinese garlic chives with regular chives if unavailable, but the flavor will be slightly different.
- Both steaming and pan-frying methods work well; steaming keeps dumplings tender, pan-frying adds a crispy texture to the base.
Keywords: pork dumplings, Chinese dumplings, chive dumplings, Sichuan peppercorn oil, dumpling wrappers, Asian appetizer
