Name: Pork Chive Dumplings Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: ¼ cup neutral oil (vegetable, canola, or avocado oil); 1 tablespoon Sichuan peppercorns; 1 star anise; 5 cloves garlic; ¾ cup water; 1 tablespoon fresh ginger, chopped; ⅓ cup scallion, roughly chopped; 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 (recommended ½ teaspoon); 2 cups Chinese garlic chives, finely chopped; 1-2 packs store-bought dumpling wrappers

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I’m so excited to share this Pork Chive Dumplings Recipe with you—it’s truly one of my favourite go-to dishes for cozy dinners or when I want to impress friends with something a little special but totally doable at home. The juicy, flavorful pork filling combined with fresh garlic chives wrapped inside tender dumpling skins… well, it’s just pure comfort food. Plus, making these dumplings yourself means you get to control the seasoning and freshness, which honestly takes them to the next level compared to store-bought options.

Whether you’re planning a fun weekend cooking project or want to whip up a batch for a party, this Pork Chive Dumplings Recipe hits all the right notes. I love that they’re versatile enough to be steamed, boiled, or pan-fried, and you can easily make a big batch to freeze for later. Trust me, once you try making your own, you’ll want to keep this recipe in steady rotation!

Ingredients You’ll Need

Each ingredient in this Pork Chive Dumplings Recipe plays a special role — from bringing out the pork’s natural flavor to giving the filling that wonderful aromatic punch. When shopping, try to get fresh Chinese garlic chives and good quality pork with a bit of fat for juicy dumplings.

Neutral oil (vegetable, canola, or avocado): This is for infusing with spices and adds subtle richness without overpowering the dumplings.
Sichuan peppercorns: They give a unique, tingly aroma that wakes up the palate—love their floral so nipping aroma!
Star anise: Adds a warm, licorice-like depth to the infused oil, making your filling taste authentic and aromatic.
Garlic cloves: Whole cloves are infused in the oil to mellow out their sharpness while still packing flavor.
Water: Used for making a flavorful liquid puree that brings moisture and lightness to the filling.
Fresh ginger: Adds a fresh, zingy spice that pairs beautifully with pork.
Scallion: Brings in a gentle oniony sweetness and crunch.
Ground pork (80/20 ratio): The fat content here is key for juicy, tender dumplings—lean pork tends to dry out.
Oyster sauce: Adds umami and a little sweetness to balance the flavors.
Light soy sauce: For salty, savory depth without darkening the filling too much.
Dark soy sauce: Just a touch for color and mellow richness.
Sesame oil: Its nutty aroma perfectly finishes the filling.
Sugar: Balances the salty and savory notes.
White pepper: Offers gentle heat and aroma that won’t overpower the dumplings.
Five spice powder: A hint adds warmth and complexity.
Salt: Enhances all the other flavors—start with about ½ teaspoon and adjust to taste.
Chinese garlic chives: The star of the show—they have a mild garlic flavor and lovely texture that pairs perfectly with pork.
Dumpling wrappers: Store-bought works just fine for convenience; make sure they’re fresh and pliable.

Variations

I love how flexible this Pork Chive Dumplings Recipe is, so I often experiment with different fillings or tweaks to suit what I’m craving or what’s in my kitchen. Don’t be afraid to switch things up and make it your own!

Vegetarian version: Swap pork for finely chopped mushrooms and tofu. I once tried shiitake and enoki – gave me that satisfying umami while keeping it meat-free.
Spicy kick: Add some finely minced fresh chili or a splash of chili oil to the filling for a fiery twist that wakes up your taste buds.
Different meats: Chicken or turkey can be great alternatives if you prefer a leaner option. Just make sure to keep some fat for moisture.
Homemade wrappers: If you’re feeling adventurous, making dumpling wrappers from scratch is super rewarding and a total kitchen bonding activity.

How to Make Pork Chive Dumplings Recipe

Step 1: Infuse the Oil

Start by gently heating your neutral oil with Sichuan peppercorns, star anise, and garlic cloves over low heat. Watch closely and let the spices scent the oil for about 5-7 minutes—but don’t let it burn. This infused oil is a fantastic way to layer deep flavor into the pork filling and really sets this recipe apart.

Step 2: Make the Liquid Puree

While the oil is infusing, blend your water, fresh ginger, and scallion until smooth. This puree keeps your pork mixture juicy and adds those fresh notes that balance the richness. I like to strain the puree quickly to keep the texture silky, but it’s up to you!

Step 3: Prepare the Pork Filling

In a large mixing bowl, combine the ground pork, oyster sauce, light and dark soy sauces, sesame oil, sugar, white pepper, five spice powder, salt, and finely chopped Chinese garlic chives. Pour in your infused oil (once cooled) and the liquid puree, then mix everything until thoroughly combined and sticky. I usually use my hands here for the best control—it helps everything come together perfectly.

Step 4: Assemble Your Dumplings

Lay out a dumpling wrapper in your hand and place about a teaspoon of filling in the center. Wet the edges with a little water, then fold and pleat the dumpling to seal tightly. Don’t overfill or it’ll be hard to seal, and try to keep the wrappers moist so they don’t crack. Making dumplings is a fun, hands-on process—I recommend playing some music or having a chat buddy!

Step 5: Cook Your Dumplings

You can boil, steam, or pan-fry your dumplings. I love pan-frying for that crispy bottom and soft, tender top. Heat a little oil in a non-stick pan, place dumplings flat side down, fry until golden, then add a splash of water, cover, and steam for 5 minutes. Cooking time will vary a bit depending on your heat and method, so watch for the filling to be fully cooked and wrappers tender but intact.

How to Serve Pork Chive Dumplings Recipe

The image shows a white oval plate with twelve pan-fried dumplings arranged in a loose circle. Each dumpling has a light beige dough with a soft, slightly translucent texture, and a golden-brown crispy patch on one side. The dumplings vary in shape, some with a simple crescent fold, others with pleated edges, giving a mix of smooth and ridged surfaces. Next to the plate, there are two light brown wooden chopsticks resting on the white marbled surface. To the top left, a small white bowl with a colorful blue and red pattern around the rim holds a dark red chili oil sauce with visible chili flakes. Green scallion stalks lie diagonally next to a white cloth napkin beside the bowl. Part of a red and white ceramic teapot with intricate patterns is visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish my dumplings with freshly chopped scallions and a drizzle of toasted sesame oil to amp up the aroma. Sometimes, I sprinkle a few toasted sesame seeds on top for crunch and visual appeal—it really makes the dish pop! Don’t forget a dipping sauce made with soy sauce, rice vinegar, and chili oil for dunking.

Side Dishes

These dumplings are starring on their own, but I love pairing them with a crisp Asian cucumber salad or a simple bowl of steamed jasmine rice. A hot bowl of miso soup alongside also makes for a perfect comforting combo.

Creative Ways to Present

For special occasions, I like to serve pork chive dumplings in bamboo steamers stacked up for a rustic touch. Another fun idea is to arrange them on a platter with colorful edible flowers and fresh herbs—makes for an impressive party spread that invites everyone to dig in!

Make Ahead and Storage

Storing Leftovers

If you have leftover cooked dumplings, store them in an airtight container in the fridge and try to eat within 2 days for the best texture. I find that placing parchment paper between layers prevents them from sticking together.

Freezing

I almost always make a double batch and freeze half uncooked. Lay them on a parchment-lined tray separated, freeze till solid, then transfer to a freezer bag. This way, you can cook fresh dumplings anytime without the hassle of making the filling again.

Reheating

For reheating cooked dumplings, a quick pan-fry with a splash of water to steam works best to revive their texture and keep them from getting soggy. Alternatively, microwave covered for short bursts, but they won’t be quite as crisp.

FAQs

Can I use other meats instead of pork for this dumplings recipe?

Absolutely! While pork is traditional and provides great flavor and juiciness, you can substitute with ground chicken, turkey, or even beef. Just keep in mind that leaner meats might dry out, so adding a bit of fat or moisture (like a drizzle of oil or broth) can help maintain tenderness.
How do I prevent dumplings from sticking together when freezing?

To avoid sticking, place your assembled dumplings on a baking sheet lined with parchment paper so they don’t touch each other, freeze until firm, then transfer to a freezer-safe bag or container. Also, adding a light dusting of flour or cornstarch on the wrappers before filling can help.
What’s the best way to cook pork chive dumplings for beginners?

Boiling is a great way to start because it’s simple and forgiving. Just boil water, add dumplings, and cook until they float to the surface and the filling is cooked through – around 5-6 minutes. Once you’re comfortable, you can try pan-frying or steaming for different textures.
Can I make the dumpling filling ahead of time?

Yes, you can prepare the filling a few hours in advance and keep it covered in the refrigerator. This can actually help flavors meld together. Just give it a good stir before assembling your dumplings.
Do I need to add oil when cooking the dumplings?

If you’re pan-frying, a bit of oil is necessary to crisp the bottoms and prevent sticking. For steaming or boiling, no oil is needed. Just use a non-stick pan for pan-frying or a well-oiled steamer basket.

Final Thoughts

This Pork Chive Dumplings Recipe holds a special place in my kitchen because it’s the perfect blend of simple ingredients elevated through technique and flavor layering. It’s one of those recipes where, once you get the hang of making the filling and folding the wrappers, you feel pretty proud—and everyone loves eating them! I really hope you try these dumplings soon. Trust me, sharing these at your table feels like giving a warm hug in food form.