Pork and Chive dumplings

Pork and Chives Dumplings

Home made dumplings there is just nothing else like it. Well, these dumplings are semi-home made as I did use store bought dumpling wraps.  Home made wraps are tastier but store bought wrappers are fine too. I them to be forgivable if you goof up on folding the creases . We all have to start somewhere so I believe this recipe will be a good begin of making home made dumplings. You can easily pack and freeze these dumplings to cook any time you feel it.


1 lb of Pork ( lean or fatty is fine a mix is good too)

1 large piece of the bok choy ( rinse it well)

5-6 pieces of chives ( I buy the ones with flowers on top and use only the green parts)

2 scallions

1 egg for the mix 1 egg white for folding the dumplings.

ginger ( peeled)


small onion

salt, pepper, soy sauce and sesame oil.

Water, and more oil.

Store bought dumpling wraps it looks round and white. Don’t mix it up with Won ton skins as those are square shaped.

Filling Recipe

  • In a bowl place the ground pork and then start to chop all your ingredients into small pieces. Place all into a bowl and mix it with 1 egg.
  • Peel mince garlic and ginger add it to the mix, add about 1 Tbsp of water.
  • 1 tsp of salt, pepper, soy sauce and sesame seed oil and plain oil
  • Mix it really well ┬áset it aside.

Folding a dumpling

You can find ” how to fold dumplings” on Youtube easily. I like to fold with a very easy way.

simple folded dumpling
simple folded dumpling

So I take my egg white and I paint over the top of the top of and the edges of the dumpling wrap. I take only a small dollop of the filling and place into the center of the wrapping. The filling will try to escape so you make sure you tuck it back in as you are folding creases.

After you are done wrapping the dumplings you an do a steam pan frying method to cook the dumpling.

Cooking Dumplings with a steam and pan frying method

  • Place a non-stick frying pan onto the stove and turn the heat on to medium heat. Add some cooking oil.
  • Place several dumplings onto the pan. Depending on the size of the pan you can add more dumplings or less. They do need a little space in between because you will need to flip them.
  • Once the dumplings are on the pan add about 2 oz of water and place a lid on the pan and turn the heat up just a little bit higher. Be watchful as you cook them.
  • In about 1-2 minute take the lid off and check for a golden brown on the bottoms. If they are still pale you can add a little more oil and place the lid back for another minute or two.
  • When they are browned on the bottoms you can leave the lid off and turn them so they can crisp up on both sides. We want the raw filling to be cooked throughly and a crispy skin but not burnt. Turn off the heat and serve immediately.