There are many different fillings you can do with Chinese Dumplings, and this is one of our favorites! Pork with Garlic Chives - the chives really adds a yummy flavor to the dumplings!

Jump to:

• About the Ingredients
• How to make Pork and Garlic Chive Dumplings
• Boiled Dumplings
• Potstickers / Pan Fried Dumplings
• Steamed Dumplings
• Freezing for later!
• Dipping sauce
• Pin for later!
• Ingredients
• Instructions
• Recommended Products
• Did you like this recipe?
• More delicious recipes that use Chives!

About the Ingredients

Here's some extra info about some of the ingredients to help!

Ground pork

Any ground pork will do, but the fat content in the ground pork can definitely make a difference. For example, you want enough fat so the dumplings are moist and yummy but not too much or it might be greasy. Aim for 20-30% fat content.

Garlic Chives

Garlic chives is also known as Chinese chives. While many folks think its the leafy greens of the garlic plant, it actually is not! It is just called garlic chives because it's aroma is very garlicky and slightly oniony.

For this recipe, you will want to chop it up finely as it will be mixed in the filling with other ingredients.

Dumpling Wrappers

You can find this at almost any Asian grocery store or supermarket. I heard you can even find them on Amazon these days.

But they're also not super hard to make! Just some flour and water is all you need. Here's my dumplings wrapper recipe!

How to make Pork and Garlic Chive Dumplings

First, gather your ingredients:

• For the Filling:
  • ½ pound ground pork
  • ½ pound garlic chives, chopped
  • 1 egg
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine
  • 1 teaspoon ginger, minced
• Wrapping the Dumplings:
  • 1 package of dumpling wrappers (about 40 wrappers)
  • ½ cup of water in a bowl
  • 1 tablespoon of flour
• Dipping Sauce
  • 2 cloves garlic, minced
  • 4 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon sesame oil
  • 1 teaspoon sugar
  • Chopped green onions (optional)
  • Hot chili oil (optional)

In a medium bowl, combine ground pork, garlic chives, egg, sesame oil, soy sauce, oyster sauce, rice wine, salt and ginger. Mix thoroughly until well combined.

Prepare your dumpling wrapping are but sprinkling flour on either a large plate or baking sheet. Have your dumping wrappers near by, a bowl of water, a spoon, bowl of filling, and the plate/baking sheet with flour near by.

Working one dumpling at a time, place approximately 1 tablespoon of the filling in the center of a dumpling wrapper. If your dumplings wrapper is smaller, use less filling per dumpling wrapper.

Dip your finger in the bowl of water, and use your finger to spread a small amount of water around the inside edge of the wrapper.

Seal the wrapper by folding it in half and, if desired, pleat one side about 5 times or so, either by folding or pinching the edges together as you go.

Here's how we do it!

@ohsnapletseat

How to wrap dumplings! I’m still trying to master this! I’m a lot better now but still not to this level 😆 by the way you don’t NEED to make those pleats but I think they look so pretty! Anyway recipe link in bio!! #asianfood #dumplings #chinesedumplings #cooking #cookingathometiktoktv #cookingtiktok #wrappingdumplings #dumplingwrapper #chinesefood #chineserecipes

♬ 人生のメリーゴーランド（ハウルの動く城） - Kazumi Tateishi Trio

Place the sealed dumplings on baking sheet, ensuring they are separated to prevent sticking.

The next step depends on whether you are cooking it now, how you want to cook it, or if you're freezing it. Normally we cook a few now, and then freeze the rest for the future! As mentioned they could last up to 3 months in the freezer uncooked so it's awesome.

Boiled Dumplings

I have two options for you, one sounds super complicated (but it's not!) and the other one sounds easier. But I prefer the longer one as it helps make sure the inside cooks without over cooking the outside. This especially applies to frozen dumplings.

Long version:

Fill a large pot approximately two-thirds full with water. Place over high heat and bring to a rolling boil.

Carefully add the dumplings to the boiling water, ensuring they are submerged. Gently stir to prevent them from sticking to the bottom of the pot.

The water will stop boiling when you add the dumplings. Cover and return the water to a rolling boil.

Once boiling, add ½ cup of cold water and cover. Stir gently to prevent the dumplings from sticking.

Bring the water back to a rolling boil again. Add another ½ cup of cold water.

Once the water returns to a boil, the dumplings should float to the surface. This indicates they are cooked through.

Using a slotted spoon or strainer, carefully remove the dumplings from the pot, allowing any excess water to drain. Serve immediately with your favorite dumpling sauce.

Short version:

Fill a large pot about two-thirds full with water. Bring the water to a rolling boil over high heat.

Gently add the dumplings to the boiling water. Stir gently to prevent the dumplings from sticking to the bottom of the pot.  

As the dumplings cook, they will eventually float to the surface. This is a good indicator that they are nearing completion.  However, floating alone doesn't always guarantee they're fully cooked, especially if they are frozen or very large. So after they float, let them cook for an additional 2-3 minutes to ensure the filling is thoroughly heated.

Using a slotted spoon or strainer, carefully remove the dumplings from the pot, allowing any excess water to drain. Serve immediately with your favorite dumpling sauce.

Potstickers / Pan Fried Dumplings

Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Arrange the dumplings in a single layer, avoiding overcrowding. Let the dumplings sear for 2-3 minutes, or until the bottoms are golden brown and crispy.

Carefully pour in about ¼ to ½ cup of water (the amount depends on the size of your pan and dumplings). The water should come about halfway up the sides of the dumplings.

Reduce the heat to medium-low and let the dumplings steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.

It's technically done, but if you would like the bottom to be very crispy, increase the heat to medium and let the dumplings cook for another 1-2 minutes, or until the bottoms are extra crispy.

Remove from heat and serve with dipping sauce!

Steamed Dumplings

Line a bamboo steamer with wilted cabbage or lettuce leaves, or create a parchment liner.

Place the dumplings in the steamer, leaving a small gap between each one.

Place the steamer over a wok filled with simmering water.

Steam the dumplings until the skins are translucent and the filling is cooked through, approximately 7 to 9 minutes.

Serve with dipping sauce!

Freezing for later!

To freeze, wrap the baking pan/large dish with saran wrap and pop in freezer. Once the dumplings are frozen, you can also remove from the baking pan and place them in a giant zip lock bag (this is what we do).

Dipping sauce

Combine all dipping sauce ingredients in a bowl and mix well.

Pin for later!

More delicious recipes that use Chives!

If you're looking for more tasty recipes that use Garlic Chives (aka Chinese Chives), I got you covered:

• How about a tasty veggie side dish? This Stir Fry Bean Sprouts and Garlic Chives recipe is so easy to make and tasty!
• Or if you want a tasty snack, appetizer, or side, try this classic home made Chinese Garlic Chives Pancakes!

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