/ Friday, October 5, 2012 / 5 Comments / , , , ,

Chives Dumplings

Enjoy these delicious Chives Dumplings with some julienne ginger and black vinegar. The dumplings are made with ground pork, Chinese's chives, and ginger. Just two simple steps to cook these dumplings. The first step is to steam the dumplings and the second step is to pan fry them with a little oil. The pan frying gives the dumplings the extra crunch.

Chives Dumplings


1 lb/454g Ground Pork
120g Chinese’s Chives, finely sliced
1 Tbsp Finely Chopped Ginger
2 Tbsp Soy Sauce
2 tsp Sesame Oil
1 Tbsp Shaoxing Cooking Wine
1 Tbsp Sugar
½ tsp Ground White Pepper
2 tsp Corn Starch
1 tsp Sea Salt

1 Packet (50 pieces) Dumpling Wrappers

Peanut Oil


4 Tbsp Black Vinegar

1 Tbsp Julienne Ginger


Prepare the filling by combining all the above ingredients and marinate for about one hour.

Place about 2 teaspoon of the filling into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.

Steam the dumplings for about 8 minutes on high heat. Then, heat a heavy,flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, arrange the dumplings in the pan on neat rows until their bottoms are toasty and golden brown. As the dumplings cook, move the pan around the hot plate to brown them evenly. To serve, remove them with a spatula and turn them upside down on to a serving plate, so you can see their golden bottoms. Serve immediately with dipping sauce, if desired.

Makes 50 Dumplings

Related Posts


  1. Those look great. I could eat potstickers every day and never get tired of them. I've never heard of Chinese chives, I'll have to check that out

    1. Chinese's chives leaves are broad and flat. The tastes are stronger than the regular chive.

  2. These look absolutely delicious! There is something very similar to this in Korea. It's a Chinese-Korean style dish called Goon Mandu - fried dumplings.

  3. I always wondered how to do potstickers well - I'm going to try the steam then fry method you suggest as mine always end up with juice squirting out of them when you bite in!

  4. those look amazing and really tasty


Latest Posts

[6][recent][recent][Latest Posts]

Blog Archive

Follow @Instagram