Simple but classic steamed pork and chive dumplings for your next dinner with friends. Served with an array of condiments, you'll never need buy store-bought dumplings again.

From the streets of Shanghai to the bustling markets of Tokyo, dumplings have become a global sensation. These delectable bites come in various shapes and sizes, showcasing the culinary diversity across cultures. Whether steamed, fried or boiled, dumplings have a universal appeal that transcends borders.

I regularly hear that dumplings are a restaurant food. Often people feel that they can't make them at home because they are difficult or complicated. Neither is true. Dumplings are incredibly easy to make, and once you learn, you can batch prepare and freeze them, ensuring you have dumplings whenever you feel like it.

Humble Beginnings

Jiaozi in Chinese roughly translates to horn-shaped dumpling. They are folded to resemble Chinese sycee (ingot) and have great cultural significance attached to them within China.

Jiaozi's culinary history begins during the Han Dynasty in China. Legend has it that Zhang Zhongjing, a physician, faced a dire situation during a harsh winter. Observing the suffering of his patients with frostbitten ears, he decided to create a remedy that not only nourished but also warmed the body.

Zhang Zhongjing's ingenious solution was a mixture of minced lamb, chilli, and medicinal herbs encased in a simple dough wrapper. These early dumplings served a dual purpose: providing sustenance and alleviating the physical discomfort caused by the cold. This creation would evolve into the beloved Jiaozi we enjoy today, a testament to the enduring legacy of dumplings as a source of comfort and delight across generations and continents.

Filling

The pairing of pork and chive as a filling is a classic combination found on many a restaurant menu. There is a savoury richness to the finely minced pork which is complemented with the bright, herbal notes of fresh chives. The pairing pays homage to the traditional essence of Jiaozi as a comfort food deeply rooted in Chinese culinary heritage.

Folding

A part of the process perhaps deemed the most difficult, folding your dumpling into the classic crescent shape appears more complicated than it is. The thin dough wrapper, made from a mixture of flour and water, is cut into rounds, ready to be wrapped about the sticky filling mixture. More often than not, I buy dumpling wrappers. They are readily available at your local supermarket or Asian grocer. Choose gow gee wrappers (white in colour, circle shape) for this recipe.

The folding process involves a series of precise movements, ensuring that the dumpling is sealed securely, preventing any leakage during the cooking process. There are many ways to fold a dumpling, so do not feel overwhelmed by this process. I filmed a video here demonstrating three different techniques you can use to fold, all with varying levels of difficulty. Practice makes perfect!

Ingredients

Pork mince
Chives
Soy sauce
Shaoxing wine (Chinese rice wine)
White pepper
Sesame oil
Dumpling wrappers
Black vinegar
Chilli oil
Sliced spring onions

See recipe card below for quantities.

Variations

Chives: garlic chives are flatter than common chives and are sometimes sold with the flower on top. They are available at your local Asian grocer. If you cannot find these, common chives are a suitable substitute.
Cooking method: in this recipe I steam the dumplings. You could also boil them until they float, or pan fry them and finish with a flour slurry so you achieve that beautiful crispy lace. The world is your dumpling.

Equipment

Knife
Large mixing bowl
Chopsticks
Spoon
Bamboo steamer basket
Fry pan
Small bowls for condiments

If you make this recipe, don't forget to tag me on TikTok or Instagram. I love to see it!