Pork and Chive Dumplings | Marion's Kitchen

Ingredients

• 200 g (7 oz)pork mince
• 1egg
• 45 ml (3 tbsp)chicken stock
• 10 ml (2 tsp)cornflour
• 5 ml (1 tsp)sea salt
• 2.5 ml (½ tsp)sesame oil
• 60 ml (¼ cup)chopped Chinese garlic chives
• 20gyoza wrappers or homemade dumpling wrappers
• 60 ml (4 tbsp)chilli oil or homemade chilli oil
• 60 ml (4 tbsp)light soy sauce
• 30 ml (2 tbsp)white vinegar
• ¼ clovegarlic, finely grated
• 30 ml (2 tbsp)spring onion, finely sliced

Instructions

1. 1

   Mix the sauce

   Combine the chilli oil, light soy sauce, white vinegar, grated garlic and sliced spring onion. Set the sauce aside until serving.

2. 2

   Make the filling

   Put the pork, egg, chicken stock, cornflour, salt, sesame oil and Chinese garlic chives in a large bowl. Mix vigorously for 2–3 minutes, until the mixture becomes sticky.

3. 3

   Fill the wrappers

   Place a tablespoon of filling in the centre of each wrapper. Moisten the edges with water, fold the wrapper over the filling, then pinch in the sides and squeeze to make pleats. Store-bought wrappers can be harder to pleat; you can simply fold each wrapper over the filling and seal it instead.

4. 4

   Boil the dumplings

   Bring a large pot of water to the boil over high heat, with a jug of cold water ready nearby. Add the dumplings and cook until they float to the surface. Pour in 120 ml (½ cup) cold water and wait for the water to boil again, then add another 120 ml (½ cup) cold water. Wait for it to return to the boil; the dumplings should then be cooked through. If they are not, repeat the process.

5. 5

   Serve with sauce

   Lift the dumplings out with a slotted spoon and transfer them to a bowl. Spoon over the spicy dumpling sauce and serve.

What are pork and chive dumplings?

Dumplings filled with seasoned meat and wrapped in thin dough are enjoyed across many Asian cuisines, with plenty of regional styles and folding methods. This version pairs pork with Chinese garlic chives and serves the dumplings with a chilli-oil and vinegar sauce.

The method keeps things approachable: the filling is mixed in one bowl, and the dumplings are boiled rather than pan-fried. Mixing until sticky helps the filling hold together inside the wrappers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 5g protein, 6g carbs, 6g fat.

Pork and egg provide most of the protein, while the wrappers contribute much of the carbohydrate. Pork and chilli oil supply much of the fat, and the soy sauce, salt and stock contribute sodium. Balance a serving with steamed greens or another vegetable, and use a moderate amount of sauce if you prefer less salt.

The pork and chive filling

Pork mince: its fat and savoury flavour make a juicy filling. Mix it thoroughly with the egg, stock, cornflour, salt and sesame oil so the ingredients are evenly distributed.

Chinese garlic chives: these bring a gentle allium flavour. Chop them before adding so they are easy to mix through the filling and portion into the wrappers.

Getting the filling sticky

Mixing time: work the filling vigorously for the full 2–3 minutes. It should look cohesive and feel tacky rather than loose, which helps it stay together as the dumplings cook.

Portioning: use a tablespoon of filling in each wrapper, keeping it centred. Avoid letting filling touch the edges, as that can make the seal harder to close.

Folding and sealing

Pleats: moisten the wrapper edges with water, fold over the filling, then pinch and squeeze to form pleats. The pleats are optional; a simple fold with firmly sealed edges works too.

Wrapper choice: gyoza wrappers are convenient, while homemade dumpling wrappers can be easier to shape into pleats. Whichever you use, seal the edges well before boiling.

Boiling by stages

First boil: cook the dumplings in a large pot of boiling water until they rise to the surface. Keep a jug of cold water close by so it is ready for the next stage.

Cold water: add 120 ml, let the water return to the boil, then add another 120 ml and wait again. The dumplings should be cooked through after this; if not, repeat the sequence as directed.

A sharp, spicy sauce

Chilli oil: this gives the sauce its heat and richness, while light soy sauce adds savoury depth. White vinegar cuts through those flavours with a bright, tangy note.

Garlic and spring onion: finely grated garlic spreads through the sauce, and sliced spring onion adds a fresh finish. Mix the sauce ahead of serving so it is ready as soon as the dumplings are cooked.

Serving ideas

Serve the dumplings straight from the pot with the sauce spooned over, or offer the sauce alongside for dipping. A simple plate of steamed greens or a crunchy cucumber salad makes a fresh contrast.

If you are serving a group, cook the dumplings in batches rather than crowding the pot. Bring the water back to the boil between batches so the cooking method stays consistent.

Recipe notes & tips

• Keep the wrappers covered while you work so they do not dry out.
• Use a tablespoon to portion the filling evenly across the 20 wrappers.
• Wet only the wrapper edges and wipe away any filling that gets on them before sealing.
• Have the cold water measured and ready before adding the dumplings to the pot.
• Lift the dumplings with a slotted spoon to drain off excess cooking water.

Variations

• Milder sauce: reduce the chilli oil and keep the soy sauce and vinegar for balance.
• More ginger: add finely grated fresh ginger to the filling for a warmer, fragrant note.
• Extra greens: serve with steamed greens to add a fresh side to the meal.
• Homemade wrappers: use homemade dumpling wrappers if you want to practise making pleats.
• Simple fold: skip the pleats and press the moistened wrapper edges firmly together.

Common mistakes to avoid

• Loose filling: mix vigorously for the full 2–3 minutes until it turns sticky.
• Overfilled wrappers: use a tablespoon of filling and leave space at the edges for sealing.
• Dry edges: moisten the wrapper edges with water before folding and pinching them closed.
• Crowded pot: cook in batches if needed so the dumplings have room in the water.
• Stopping at the float: follow the cold-water stages after the dumplings rise, and repeat if they are not cooked through.

How to store

Refrigerate leftover cooked dumplings in a covered container and eat within 2 days. Reheat in simmering water until hot throughout; store any sauce separately and add it when serving.

Frequently asked questions