Pork & Chive Dumplings

Chinese
Chinese New Year
Mains
One-pot
Pork

Easy Level:

Not that easy

Cook Time:

1 Hr 30 Mins

Servings:

50 pcs

Dumplings are a cornerstone of Chinese home cooking, especially during Lunar New Year – and in Ming’s family, they are serious business. 

What makes these dumplings special is the balance: chewy, homemade skins, a juicy pork filling and fragrant Chinese chives (jiu chai). 

Enjoy them simply boiled or pan-fried into crispy potstickers! 

Ingredients

Adjust Servings
US / Metric

Dumpling skin

0.00
g
g
AP flour
0.00
g
g
AP flour
0.00
g
g
Water
0.00
g
g
Water
0.00
tsp
tsp
Fine salt
0.00
tsp
tsp
Fine salt
Extra flour, for dusting
Extra flour, for dusting

Dumpling filling

0.00
g
g
Minced pork collar
0.00
g
g
Minced pork collar
0.00
g
g
Minced pork belly
0.00
g
g
Minced pork belly
0.00
g
g
Flat garlic chives (koo chye)
0.00
g
g
Flat garlic chives (koo chye)
0.00
g
g
Spring onions
0.00
g
g
Spring onions
0.00
tsp
tsp
Old ginger
0.00
tsp
tsp
Old ginger
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Shao xing wine
0.00
tbsp
tbsp
Shao xing wine
0.00
tsp
tsp
Fine salt
0.00
tsp
tsp
Fine salt
0.00
tsp
tsp
White sugar
0.00
tsp
tsp
White sugar
0.00
tsp
tsp
Oyster sauce
0.00
tsp
tsp
Oyster sauce
0.00
pinch
pinch
White pepper powder
0.00
pinch
pinch
White pepper powder
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
g
g
Water, chicken or pork stock
0.00
g
g
Water, chicken or pork stock

Crispy dumpling skirt (8-12 dumplings)

0.00
cup
cup
Water
0.00
cup
cup
Water
0.00
tbsp
tbsp
AP flour
0.00
tbsp
tbsp
AP flour
Pinch of salt
Pinch of salt

Condiments

Young ginger, julienned
Young ginger, julienned
Chinese black vinegar
Chinese black vinegar
Crispy chilli oil, or other chilli sauce
Crispy chilli oil, or other chilli sauce

Steps

1

To make dumpling skin, mix AP flour in the bowl of a stand mixer with salt. Using a dough hook, start your mixer on low, and slowly add the water till fully incorporated.
To make dumpling skin, mix AP flour in the bowl of a stand mixer with salt. Using a dough hook, start your mixer on low, and slowly add the water till fully incorporated.
Mark as completed

2

Continue to mix the dough on medium speed until the dough combines thoroughly. You may need to stop the mixer and scrap down the bowl as the dough forms.
Continue to mix the dough on medium speed until the dough combines thoroughly. You may need to stop the mixer and scrap down the bowl as the dough forms.
Mark as completed

3

Mix for 10-12 minutes on medium until the dough looks smooth and feels tacky, but does not stick to your hands. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
Mix for 10-12 minutes on medium until the dough looks smooth and feels tacky, but does not stick to your hands. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
Mark as completed

4

To prepare your dumpling skins, roll the dough into 1.5inch logs on a lightly floured surface. Cut the logs into 11-12g portions, then gently roll each into a neat ball. Using a smaller rolling pin, roll each ball out into a 9cm round skin.
To prepare your dumpling skins, roll the dough into 1.5inch logs on a lightly floured surface. Cut the logs into 11-12g portions, then gently roll each into a neat ball. Using a smaller rolling pin, roll each ball out into a 9cm round skin.
Mark as completed

5

Throughout the process, lightly flour your hands and the rolling pin, but avoid dusting with too much flour, which will prevent the dough from sealing after you’ve filled the skins.
Throughout the process, lightly flour your hands and the rolling pin, but avoid dusting with too much flour, which will prevent the dough from sealing after you’ve filled the skins.
Mark as completed

6

Whilst the dough is resting, start your dumpling filling by combining all the filling ingredients into a large mixing bowl.
Whilst the dough is resting, start your dumpling filling by combining all the filling ingredients into a large mixing bowl.
Mark as completed

7

Using a pair of chopsticks, work in a circular motion in one direction, and combine everything thoroughly for 2-3 minutes. The fibers of the meat will begin to elongate and form a slightly sticky filling.
Using a pair of chopsticks, work in a circular motion in one direction, and combine everything thoroughly for 2-3 minutes. The fibers of the meat will begin to elongate and form a slightly sticky filling.
Mark as completed

8

Wearing a pair of gloves, pick up the entire mass of the meat filling, and smack it against the bottom of the bowl. Do this 30-40 times, until the filling takes on a slightly glossy sheen. You should no longer see individual ‘minced’ pieces of meat.
Wearing a pair of gloves, pick up the entire mass of the meat filling, and smack it against the bottom of the bowl. Do this 30-40 times, until the filling takes on a slightly glossy sheen. You should no longer see individual ‘minced’ pieces of meat.
Mark as completed

9

Spoon 14 grams of meat onto each dumpling skin, then fold the skin in half and seal with pleats on either side. You can make dumplings without pleats too, by just crimping and sealing the edge with your fingers.
Spoon 14 grams of meat onto each dumpling skin, then fold the skin in half and seal with pleats on either side. You can make dumplings without pleats too, by just crimping and sealing the edge with your fingers.
Mark as completed

10

Pro tip: Avoid rolling out too many skins if you are working by yourself - they will dry out and possibly rupture when you cook the dumplings subsequently. A slightly moist towel is useful to keep the remainder of your dough covered as you form your dumplings.
Pro tip: Avoid rolling out too many skins if you are working by yourself - they will dry out and possibly rupture when you cook the dumplings subsequently. A slightly moist towel is useful to keep the remainder of your dough covered as you form your dumplings.
Mark as completed

11

Place dumplings on lightly floured baking paper, so they do not stick to your trays.
Place dumplings on lightly floured baking paper, so they do not stick to your trays.
Mark as completed

12

To cook your dumplings, bring a large pot of water to a vigorous boil, then add in the dumplings in batches of 8-12.
To cook your dumplings, bring a large pot of water to a vigorous boil, then add in the dumplings in batches of 8-12.
Mark as completed

13

After the water boils again, add in a cup of room temperature water, and bring to a boil once more. Dumplings are cooked when they float and are plump. Test one dumpling to check for doneness.
After the water boils again, add in a cup of room temperature water, and bring to a boil once more. Dumplings are cooked when they float and are plump. Test one dumpling to check for doneness.
Mark as completed

14

To make pot stickers or guo tie with a crispy base and a crispy flour net, place uncooked dumplings into an oiled preheated frying pan on medium heat.
To make pot stickers or guo tie with a crispy base and a crispy flour net, place uncooked dumplings into an oiled preheated frying pan on medium heat.
Mark as completed

15

Fry uncovered for 1.5 minutes until bottoms are lightly browned.
Fry uncovered for 1.5 minutes until bottoms are lightly browned.
Mark as completed

16

Whilst dumplings are cooking, whisk 1 cup of water with 1 tbsp of AP flour and salt to make a slurry – pour this into the pan when the dumpling bottoms are brown, then cover with a lid to steam.
Whilst dumplings are cooking, whisk 1 cup of water with 1 tbsp of AP flour and salt to make a slurry – pour this into the pan when the dumpling bottoms are brown, then cover with a lid to steam.
Mark as completed

17

Once most of the water has evaporated, remove the lid and let the crispy net form, resisting the urge to shake the pan.
Once most of the water has evaporated, remove the lid and let the crispy net form, resisting the urge to shake the pan.
Mark as completed

18

To serve, cover the pan with a large plate, then carefully flip the pan over, leaving the dumplings on the plate with the crispy net facing upwards.
To serve, cover the pan with a large plate, then carefully flip the pan over, leaving the dumplings on the plate with the crispy net facing upwards.
Mark as completed

19

Serve with your favourite condiments and enjoy!
Serve with your favourite condiments and enjoy!
Mark as completed

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