If there’s one recipe I always recommend making in bulk, it’s dumplings. These pork and chive dumplings are juicy, flavour-packed and surprisingly simple to make at home, with a savoury filling wrapped in soft, store-bought dumpling wrappers.
While folding dumplings does take a little time and practice, the reward is a freezer stocked with a homemade meal or snack, ready whenever you need them. I love making a big batch on the weekend and freezing the extras for quick lunches, easy dinners or those days when cooking feels like too much effort.
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Why You’ll Love These Pork and Chive Dumplings
There are plenty of dumpling fillings out there, but pork and chive is one of my favourites. It’s a classic for a reason! The filling is savoury, juicy and packed with flavour, while the dumplings themselves are incredibly versatile and can be boiled, steamed or pan-fried depending on your preference.
- Freezer-friendly – Make a big batch and freeze the extras for quick lunches, easy dinners or postpartum meal prep.
- Budget-friendly – Pork mince, chives and dumpling wrappers are relatively inexpensive, making this a great recipe for feeding a crowd.
- Packed with flavour – The combination of pork, chives, ginger, garlic and sesame oil creates a savoury filling that’s simple but incredibly satisfying.
- Versatile cooking methods – Boil, steam or pan-fry them depending on your mood. They’re delicious whichever way you cook them.
- Perfect for sharing – Dumpling-making is one of my favourite kitchen activities to do with family or friends. Set up a folding station and turn it into a fun afternoon project.
Equipment
You don’t need any specialised equipment to make homemade dumplings, but a few kitchen tools can make the process easier and more enjoyable.
- Mixing bowl – For mixing the filling
- Microplane or fine grater – Perfect for grating fresh ginger.
- Small bowl of water – Used to help seal the dumpling wrappers.
- Large pot – For boiling the dumplings.
- Slotted spoon – Makes it easy to remove the dumplings from the cooking water.
You can find many of the tools I use regularly, including my favourite mixing bowls, graters and everyday cooking equipment in my Kitchen Essentials here.
Ingredients & Substitutions
- Pork mince – I recommend regular pork mince rather than lean pork mince, as the extra fat helps keep the filling juicy.
- Garlic chives – Also known as Chinese chives, these have a mild garlic flavour that pairs beautifully with pork. If you can’t find garlic chives, regular chives can be used, although the flavour will be slightly different.
- Ginger – Fresh is best, but jarred works in a pinch.
- Light soy sauce
- Shaoxing wine – Also known as Chinese Cooking Wine. Find this at your local Asian grocer.
- Sesame oil
- Chicken stock powder – Can be substituted with a crushed chicken bouillon cube.
- White pepper
- Dumpling wrappers – Look for the beige coloured round Gow Gee wrappers. Often in the Asian section, or fresh pasta section of your supermarket, or in an Asian grocery store.
How to Make Pork and Chive Dumplings
Step 1: Add the pork mince, garlic chives, ginger, soy sauce, Shaoxing wine, sesame oil, chicken stock powder and white pepper to a large mixing bowl. Using chopsticks, stir the mixture in one direction until the filling becomes sticky and well combined.
Step 2: Place a dumpling wrapper in the palm of your hand and add approximately 1 to 1½ teaspoons of filling to the centre.
Step 3: Lightly moisten the edge of one half of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape and pinch the centre closed. Create three pleats towards the centre on one side, then repeat on the opposite side. Press firmly to seal.
Step 4: Continue filling and folding the remaining wrappers until all of the filling has been used.
Step 5: Cook the dumplings immediately or transfer them to a tray lined with baking paper ready for freezing. Allow the dumplings to freeze for at least 1 hour, or until firm to the touch, then transfer them to an airtight container or freezer bag for longer storage. This method prevents the dumplings from sticking together in the freezer.
Cooking Methods
One of the best things about homemade dumplings is how versatile they are. While I most often boil my pork and chive dumplings, they can also be steamed or pan-fried depending on the texture you’re after. You can cook your dumplings directly from frozen with all of these methods.
Boiled Dumplings (My Preferred Method)
Bring a large pot of water to the boil and carefully add the dumplings. Once they float to the surface, continue cooking for a further 2 to 3 minutes before removing with a slotted spoon.
Steamed Dumplings
Arrange the dumplings in a steamer basket lined with baking paper or cabbage leaves, leaving space between each dumpling. Steam over boiling water for 10 to 12 minutes, or until the filling is cooked through.
Pan-Fried Dumplings (Potstickers)
Heat a little neutral oil in a non-stick frying pan over medium heat. Arrange the dumplings in a single layer and cook for 2 to 3 minutes until the bottoms are golden brown. Carefully add ¼ cup water to the pan and immediately cover with a lid. Allow the dumplings to steam for 5 to 6 minutes, then remove the lid and cook until the remaining water has evaporated.
What to Serve with Pork and Chive Dumplings
These pork and chive dumplings are delicious on their own, but I love serving them with a few simple sides and condiments to turn them into a complete meal.
- Dipping Sauce – A simple combination of soy sauce, Chinese black vinegar and chilli oil is my go-to dumpling dipping sauce. Easy and delicious!
- Chilli Oil – Perfect for anyone who enjoys a little heat. Drizzle it over the dumplings or stir it through your dipping sauce.
- Smashed Cucumber Salad – If you’re looking for a side that is a little more substantial, then you can’t go wrong with a refreshing, crunchy cucumber that pairs beautifully with rich, savoury dumplings.
- Steamed Eggplant with Chilli Oil – Soft, silky eggplant dressed with a flavour-packed chilli oil sauce.
- Asian Greens – Steamed bok choy, choy sum or gai lan make an easy vegetable side to round out the meal.
Whether you’re serving them as a quick weeknight dinner, a weekend lunch or part of a larger spread, these pork and chive dumplings are guaranteed to disappear quickly.
Tips for Making Pork and Chive Dumplings
- Mix the filling in one direction – This helps develop a stickier filling, which improves the texture and helps everything hold together.
- Don’t overfill the wrappers – It can be tempting to add extra filling, but overfilled dumplings are more likely to split during folding or cooking.
- Keep the wrappers covered – Dumpling wrappers can dry out quickly once exposed to air. Cover unused wrappers with a slightly damp tea towel while you work.
- Seal the edges well – Any gaps can allow water to enter the dumplings during cooking, potentially causing them to fall apart.
- Freeze them on a tray first – Freezing the dumplings individually before transferring them to a container or freezer bag prevents them from sticking together.
Storage & Make-Ahead
These pork and chive dumplings are one of my favourite freezer-friendly recipes. I often make a double batch so I can keep some on hand for busy weeknights, lazy lunches or those days when I simply don’t feel like cooking.
- To store in the fridge: Cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind though, they will likely stick together!
- To freeze: Arrange the uncooked dumplings in a single layer on a tray lined with baking paper and freeze until firm to the touch, approximately 1 hour. Transfer to a freezer-safe container or freezer bag and store for up to 3 months.
- To cook from frozen: There’s no need to thaw the dumplings first. Simply add them directly to boiling water and cook for an additional 1 to 2 minutes longer than fresh dumplings.
- To meal prep: Prepare and freeze a batch in advance so you’ll always have a quick homemade meal ready to go whenever you need it.
FAQs
Can I freeze pork and chive dumplings?
Yes! These dumplings freeze exceptionally well, which is one of the reasons I love making them in large batches. Freeze them on a lined tray until firm, then transfer them to a freezer bag or airtight container for up to 3 months.
Can I cook dumplings from frozen?
Absolutely. There’s no need to thaw them first. Simply add the frozen dumplings directly to boiling water and cook for an additional 1 to 2 minutes longer than fresh dumplings.
What’s the difference between garlic chives and regular chives?
Garlic chives, also known as Chinese chives, have flat leaves and a mild garlic flavour. Regular chives are thinner and have a more onion-like taste. While both can be used, garlic chives are the traditional choice for pork and chive dumplings.
Can I pan-fry these dumplings instead of boiling them?
Yes. These dumplings can be boiled, steamed or pan-fried. Pan-frying creates a crispy golden base while keeping the filling juicy and tender.
How do I know when dumplings are cooked?
Boiled dumplings will float to the surface once cooked. I recommend letting them cook for a further 2 to 3 minutes after they float to ensure the filling is fully cooked through.
Why did my dumplings fall apart during cooking?
This is usually caused by the wrappers not being sealed properly. Make sure the edges are firmly pressed together and avoid overfilling the dumplings, as this can make them more likely to split.
What dipping sauce goes with pork and chive dumplings?
I love serving these dumplings with a simple mixture of soy sauce, black vinegar and chilli oil. A drizzle of sesame oil and a sprinkle of sesame seeds also makes a delicious addition.
Can I make these dumplings ahead of time?
Yes. You can prepare the dumplings several hours ahead of cooking and keep them covered in the refrigerator. For longer storage, freeze them and cook straight from frozen whenever needed.
More Dumpling Recipes You’ll Love
If you enjoyed making these pork and chive dumplings, here are a few more dumpling recipes to add to your list:
- Pork & Prawn Siu Mai – Open-topped dumplings filled with juicy pork and prawns, perfect for recreating a yum cha experience at home.
- Beef & Kimchi Mandu – Korean-style dumplings packed with savoury beef and tangy kimchi. They’re freezer-friendly and make a fantastic quick meal.
- Money Bag Dumplings – A fun and impressive dumpling recipe filled with pork and vegetables, then tied into little money bag parcels before steaming.
Whether you’re meal prepping for the week ahead or stocking your freezer for a busy season of life, homemade dumplings are always worth the effort.
📖 Recipe
Pork and Chive Dumplings (Jiaozi)
Equipment
- Chopsticks
- Large pot
Ingredients
- 500 g pork mince
- 30 g garlic chives finely chopped
- 1 tablespoon ginger grated
- 1 tablespoon light soy sauce
- ½ tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken stock powder
- ¼ teaspoon white pepper
- 60 round dumpling wrappers
Instructions
- Add the pork mince, garlic chives, ginger, soy sauce, Shaoxing wine, sesame oil, chicken stock powder and white pepper to a large mixing bowl. Using chopsticks, stir the mixture in one direction until the filling becomes sticky and well combined.
- Place a dumpling wrapper in the palm of your hand and add approximately 1 to 1½ teaspoons of filling to the centre.
- Lightly moisten the edge of one half of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape and pinch the centre closed. Create three pleats towards the centre on one side, then repeat on the opposite side. Press firmly to seal.
- Continue filling and folding the remaining wrappers until all of the filling has been used.
- To cook, bring a large pot of water to the boil and carefully add the dumplings. Once they float to the surface, cook for a further 2 to 3 minutes before removing with a slotted spoon.
Notes
- Freeze uncooked dumplings on a baking paper-lined tray until firm, then transfer to a freezer bag or airtight container for up to 3 months.
- Frozen dumplings can be cooked directly from frozen. Simply add an extra 1 to 2 minutes to the cooking time.
- Garlic chives (Chinese chives) are traditional for this recipe and can usually be found at Asian grocery stores.
- These dumplings can also be steamed or pan-fried.
