Homemade Chinese Chive & Pork Dumplings

Cheuk Ying Lau
Jun 6
4 min read

These homemade Chinese Chive & Pork dumplings are a staple in many Chinese households. The filling is juicy, flavourful, and packed with fresh Chinese chives, while the wrapper becomes beautifully chewy when boiled or crispy when pan-fried.

Growing up, dumpling making was always a family activity. Everyone would gather around the table, chatting while wrapping dumplings together. This recipe uses frozen store-bought wrappers to make the process much quicker without sacrificing flavour.

Whether you prefer crispy pan-fried dumplings or juicy boiled dumplings served with chilli oil, this recipe has you covered.

Why You'll Love This Recipe

Authentic Chinese home-style recipe
Juicy, flavour-packed pork filling
Perfect for pan-frying or boiling
Freezer-friendly
Great activity to make with family and friends


Homemade Chinese Chive & Pork Dumplings
Serves: 8–10 as a starter or 4–6 as a main meal Yield: Approximately 60 dumplings
Prep: 70 mins \| Cook: 20 mins \| Total: 90 mins
Ingredients
Dumpling Filling 600g fatty pork mince (20% fat recommended) 200g Chinese chives, finely chopped 1½ tbsp light soy sauce 1½ tbsp Maggi seasoning 1½ tbsp oyster sauce 1½ tbsp Shaoxing cooking wine 1 tsp salt 1 tsp sugar 1 tsp Aromat seasoning 2 tbsp sesame oil Ginger & Spring Onion Water 20-30g fresh ginger, sliced 2-3 spring onions (approximately 30g), cut into large chunks 150ml water (about ⅔ cup) Wrappers 500g frozen dumpling or wonton wrappers
Instructions
Step 1: Make the Ginger & Spring Onion Water Add the ginger, spring onions and water to a bowl. Using your hands, squeeze and massage everything together for 1-2 minutes. The water should become slightly green and smell strongly of ginger and spring onion. This simple step helps create a juicy filling while adding flavour throughout the meat. Set aside. Step 2: Make the Filling In a large mixing bowl combine: Pork mince Soy sauce Maggi seasoning Oyster sauce Cooking wine Salt Sugar Aromat seasoning Mix thoroughly until the meat becomes sticky and smooth. Gradually add the ginger and spring onion water in 3-5 batches. Mix well after each addition before adding more. The mixture should absorb all the liquid completely before the next addition. Once all the water has been incorporated: Add sesame oil Mix again Add chopped Chinese chives Mix until evenly combined The filling is now ready. Before You Start Wrapping Prepare: Small Bowl of Water - Used as glue to seal the wrappers. Large Plate Dusting with Flour - Prevents the dumplings from sticking. Small Rounded Butter Knife or Spreader - I find this much easier than a spoon because it gives better control over the amount of filling. *Avoid using a sharp knife.

Pan-Fried Dumplings Heat a thin layer of oil in a frying pan over medium heat. Add the dumplings. Pour in a small splash of water. Cover with a lid. Cook for 3–4 minutes. Remove the lid and continue cooking until the water has evaporated and the bottoms become golden and crispy. Flip the dumplings and add another small splash of water. Cover and cook for 2–3 minutes. Remove the lid and cook until the water has evaporated and both sides are golden and crispy. The result is a crispy base with a juicy filling. Japanese-Style Dumpling Dipping Sauce 1 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp sesame oil Optional: Chilli oil Mix together and serve.
Boiled Dumplings Bring a large pot of water to a rolling boil. Add the dumplings. Boil for approximately 7 minutes. Remove and drain. Serve immediately. Sichuan Chilli Oil Sauce 2 tbsp soy sauce 1½ tbsp Chinese black vinegar 1 tbsp finely minced garlic 1-2 tbsp chilli oil ½ tbsp sugar 1 tsp Sichuan pepper oil or Sichuan chilli powder Optional Garnish Sesame seeds Chopped spring onions Mix everything together and toss with the freshly cooked dumplings.
Nutrition Facts Approx. per serving (Per Dumpling): 45-55 kcal, 2.5-3g protein, 2-3g fat, 3-4g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐

Use the fattiest pork mince available for the juiciest filling.
Always squeeze out air before sealing.
Add the ginger water gradually to help the meat absorb it properly.
Sesame oil should always be added last.
Dust your plate generously with flour to prevent sticking.
If wrappers start drying out, cover them with a slightly damp tea towel.

Storage & Freezing

Uncooked Dumplings

Freeze in a single layer until solid.

Transfer to freezer bags and store for up to 3 months.

Cook directly from frozen.

Frequently Asked Questions

Can I use dumpling wrappers instead of wonton wrappers?

Absolutely. Dumpling wrappers are thicker and chewier, while wonton wrappers are thinner and more delicate.

Why is my filling watery?

The ginger water wasn't fully absorbed before adding the next batch.

Can I freeze these?

Yes. In fact, I always make extra and freeze them for quick meals. Make sure you freeze the uncooked dumplings in a single layer on a large tray lined with baking paper first so they don't stick together. Once they are fully frozen, transfer them to a freezer bag or airtight container for longer storage. If you're stacking multiple layers in a container, place sheets of baking paper between each layer to prevent sticking.

Can I use chicken or turkey mince?

Yes, but pork provides the best flavour and juiciness.

Homemade Chinese Chive & Pork Dumplings