These dumplings are one of the most popular styles in Northern China, and I grew up seeing them as part of everyday family cooking and holiday cooking at the same time. They are traditionally eaten during the Lunar New Year to bring good luck and wealth. Many believe that the more dumplings you eat, the wealthier you will become.
Growing up in Beijing, I saw dumpling making turn into a family event more than once. My parents would start the dough in the morning, make wrappers from scratch, and spend time filling dumplings together, so I still connect this recipe with slow weekends and a kitchen full of activity.
When I make these at home now, I usually keep things more practical and use store bought boiled dumpling wrappers. I mix the pork filling first, fold the dumplings in batches, then boil them and serve them hot with black vinegar or dumpling sauce. I always make extra on the weekend so I can have fresh homemade dumplings throughout the week.
Ingredients
I think about this recipe in three parts, because that is the easiest way for me to stay organized when I make a big batch. I get the filling mixed first, keep the wrappers covered so they stay soft, and prepare a dipping sauce at the end when the dumplings are almost ready.
Filling
I use ground pork, garlic chives, ginger, soy sauces, Shaoxing wine, sesame oil, and a few simple seasonings to build the main flavor. If I have dried papery shrimp on hand, I add it for extra umami, but I do not treat it as required.
Dipping sauce
I usually serve these dumplings with Chinkiang vinegar, dumpling dipping sauce, or homemade chili oil. I like having at least one sharp and tangy dipping option on the table, because it balances the rich pork filling nicely.
Wrappers
It’s important to use the right type of dumpling wrappers for these boiled pork and chive dumplings. If you use wrappers intended for other dumpling styles (steamed, fried, etc.) the dumplings may fall apart during boiling.
Both Shanghai style (as shown in the photo) and Northern style will work well. The Chinese character 水 (water) on the package means that the wrappers are suitable for boiled dumplings. For some reason, no similar indication is given in English.
How to Make
1. Mix the filling base: Add the ground pork, dried shrimp if using, soy sauces, Shaoxing wine, ginger, salt, sugar, and white pepper to a bowl. Beat everything in one direction until the liquid is absorbed and the filling turns sticky.
2. Add the chives: Add the sesame oil and garlic chives. Mix again until the filling is evenly combined.
3. Prepare the wrappers: Set out a small bowl of water and keep the wrappers covered with damp paper towels so they do not dry out.
4. Fill the dumplings: Wet the edge of a wrapper and place a heaping spoonful of filling in the center.
5. Seal: Fold and seal the dumpling in the shape I like. Fold the wrapper in half.
6. Fold: Fold one side of the wrapper like a fan, folding back and forth to enclose the filling and make the dumpling nice and tight.
7. Pinch: Pinch the edges of the dumpling wrapper to really seal the filling well.
8. Cover the finished dumplings: Place the wrapped dumplings on a tray and keep them covered with damp paper towels while you finish the batch.
9. Boil the dumplings: Bring a large pot of water to a boil and add the dumplings one at a time. Stir them gently in a circular motion until the water comes back to a boil, then keep the water at a gentle boil until the dumplings float, puff up, and the wrapper starts to look a little transparent.
10. Serve hot: Transfer the dumplings to a plate right away and serve them hot with Chinkiang vinegar or dumpling dipping sauce.
Tips and Tricks to Make Perfect Dumplings
Do not overfill the wrappers: I keep the filling to about one heaping tablespoon. If I pack in too much, the dumplings are much more likely to open while boiling.
Mix the pork until sticky: I never stop mixing too early. Once the filling turns sticky and streaky, I know it will hold together better and stay juicier after cooking.
Keep everything covered: I always cover both the unused wrappers and the wrapped dumplings with damp paper towels. This keeps the dough soft and makes sealing much easier.
Use the right wrappers: I choose wrappers meant for boiled dumplings, because thinner wrappers for other styles can break apart in the water. That one detail saves a lot of frustration.
Watch for the final boiling cues: I do not rely only on the clock. Once the dumplings float, swell, and the dough starts to look a little translucent, I know they are ready.
My Favorite Way to Serve
Some nights, I put the dumplings on the table straight from the pot and do not even pretend I have a grand dinner plan. I just set out vinegar, chili oil, and a quick green dish like my stir fried pea shoots or my delicious Chinese broccoli with oyster sauce.
When I have friends over, I like making dumplings because they make dinner easy and lively at the same time. I enjoy adding my napa cabbage soup, and if I want another idea, I look through my Authentic Chinese soup recipes. Once people start choosing their dipping sauce and reaching across the table for more dumplings, the whole dinner takes care of itself.
Frequently Ask Questions
What can I use if I cannot find garlic chives
If I cannot find garlic chives, I use scallions as a substitute. I like to cut them a bit larger so the texture stays pleasant in the filling.
How do I keep the dumplings from opening while boiling?
I do three things. I do not overstuff them, I wet the wrapper edge before sealing, and I press the seam again after folding to make sure it is fully closed.
How do I store leftovers?
If I have already cooked the dumplings, I store them in an airtight container in the refrigerator and eat them within 2 days. I usually reheat them by steaming or pan frying, because that keeps the wrapper from getting too soft. For longer storage, I freeze them uncooked on a tray first, then move them to a freezer bag once solid, and I keep them for up to 1 month. When I cook them from frozen, I drop them straight into boiling water and give them about 2 to 3 extra minutes.
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Pork and Chive Dumplings (猪肉韭菜水饺)
Ingredients
- 1 pack dumpling wrappers , thawed if using frozen (or homemade dumpling wrappers)
Filling
- 1 lb ground pork
- 2 tablespoons papery shrimp (Optional)
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon dark soy sauce
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1 tablespoon toasted sesame oil
- 14 stalks garlic chives , sliced into 1/4” (0.5 cm) pieces
Dipping sauce options
Instructions
Prepare the filling
- Add the pork into a medium-sized bowl and the rest of the filling ingredients except for the sesame oil and garlic chives.
- Beat everything together in one circular direction with a pair of chopsticks or a spatula, until all the liquid is absorbed and the pork is streaky.
- Add the sesame oil and Chinese chives. Mix for another minute.
Wrap the dumplings
- Prepare a small bowl of water on the side. Cover the dumpling wrappers with damp paper towels to prevent them from drying out.
- Wet the edge of a dumpling wrapper. Scoop about 1 heaping tablespoon of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (watch the video below for the wrapping process). After folding, press the edges again to seal well. You can use any way to fold the dumplings as long as you’re comfortable with it. Cover the dumpling wrappers and wrapped dumplings with wet paper towels to prevent them from drying out.
- Now you can freeze the assembled dumplings if you aren’t going to cook them immediately. Place them onto a baking tray and seal with plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transfer them to a gallon zipper bag to save freezer space.
Cook the dumplings
- To boil the dumplings: Bring a large pot of water to a boil. Carefully add dumplings into the water, one at a time. Use a big ladle to stir the dumplings gently in a circular motion, until the water starts to boil again, so the dumplings won’t stick to the bottom, for about 1 minute. Adjust the heat so the water is at a gentle boil. When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, 2 to 3 minutes. Immediately transfer all the dumplings to a plate.
- To cook pan fried dumplings: Cook the dumplings in batches. Heat the 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Add dumplings. Add 2 tablespoons of water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes. Uncover and keep cooking until the bottom side turns golden. If using frozen dumplings, the cooking process is the same, but you will need to cook the covered dumplings for 4 minutes before uncovering the pan.
To serve the dumplings
- Serve the dumplings hot with some Chinkiang vinegar or dumpling dipping sauce.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Peggy Chen
I loved this recipe! I’ve made it twice this week now. I used half ground pork, half chopped shrimp, and the second time I made it, I used about 2/3 scallions since I ran out of chives, and it was still good!
Maggie Zhu
So happy to hear you enjoyed the recipe! The half pork half shrimp combo is my favorite. And I’m glad that scallion worked well instead of chives. Thanks for leaving a positive review 🙂
Netty
Can these dumplings be steamed?
Maggie Zhu
Yes, you can steam them.
Bob
I would love to try you pork & garlic chives dumpling but unfortunately where I live I can’t find garlic chives. Can I get your thoughts about replacing them with garlic and regular chives. Thanks
Maggie Zhu
I think you totally can replace the garlic chive into regular chives (scallion). I would use 6 to 8 scallions, depending on their size. When you chop them, you can slice the scallion into half lengthwise (or even quarter if the stalk is thicker), then dice them, so the pieces are slightly larger than minced but smaller than direct round slice. It has a better texture this way.
A
I made these for Chinese New Year as a departure from my family’s traditional recipe because this recipe’s exact ingredient amounts made it easier to make for lots of people (sorry Mom) and they were AMAAAZING. Everyone loved them! These will be integrated into the family cookbook for sure.
Maggie Zhu
So happy to hear that you like the dumplings and thanks for leaving a positive review! We made these dumplings for Chinese New Year too, always a favorite 🙂
Mia
Can these dumplings be steamed?
Maggie Zhu
Yes you can steam the dumplings!