Pan-Fried Pork Chive Dumplings

A plate of pan-fried pork and chive dumplings.

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Pan-Fried Pork Chive Dumplings

Crispy pan-fried pork and chive dumplings with juicy filling—packed with flavor, fun to make, and irresistibly delicious in every bite!

Prep Time50

Cook Time10

Rest30

Total Time1 30

Course: Main Course

Cuisine: Chinese

Servings: dumplings

Calories: 59kcal

Author: Wei Guo

Ingredients

For the wrappers

250 g all-purpose flour about 2 cups (see note 1)
130 g water ½ cup+2 teaspoon (see note 2)

For the filling

230 g ground pork ½ lb
1⅛ teaspoon salt
1 teaspoon sesame oil
¼ teaspoon five spice powder or ground Sichuan pepper, white pepper
6 tablespoon water or unsalted stock
140 g Chinese chives 5 oz, finely chopped

You also need

Neutral cooking oil for pan-frying
Chinese chili oil for dipping, optional
Black rice vinegar for dipping, optional

Instructions

Make the dough

In a mixing bowl, add water to flour gradually. Mix until no more loose flour can be seen. Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until smooth. Cover and rest the dough again for 30-60 minutes until it becomes soft.
If using a stand mixture with a dough hook: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.

Prepare the filling

Put ground pork in a bowl. Add salt, sesame oil, and white pepper. Stir the meat in one direction while gradually pouring in the water or stock.
Once all the liquid is well absorbed and the meat becomes sticky, add Chinese chives. Mix well to evenly distribute the chives. Set aside, or refrigerate if not using immediately.

Roll the wrappers

Divide the dough into three parts. Roll one portion into a rope then cut it into 10 equal pieces (cover the other two portions to avoid drying out).
Press one dough piece into a small disc with the palm of your hand. Then flatten it into a thin disc with a rolling pin (Please refer to the tutorial video below). Dust with a little flour if the dough sticks. Repeat to finish the rest of the dough.

Assemble the dumplings

Place a spoonful of filling on a wrapper. Fold the wrapper and seal it using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
*If you're using frozen wrappers, defrost them in the fridge. Wet the edge of the wrapper with a little water, then fold and seal the filling in securely.

Pan-fry the dumplings

In a skillet, heat a little oil, about 1 tablespoon for a 12-inch skillet. Place in the dumplings (fry them in two batches if your cookware isn’t big enough).
Leave them to fry over high heat until the bottoms of the dumplings turn golden (lift one to check). Pour cold water into the skillet, enough to cover ⅓ of the height of the dumplings. Cover with a lid.
Keep the heat high and wait for the water to evaporate completely. Uncover the skillet and let the dumplings crisp up further for about 20 seconds.
Transfer the dumplings to a serving plate. Enjoy them on their own, or with a dipping sauce made of chili oil and black rice vinegar.

Video

Notes

1. Use a kitchen scale to measure whenever possible for accuracy. If using a cup to measure, sift the flour first, then spoon it into the cup and level it off.

2. The flour-to-water ratio may vary depending on the flour brand and kitchen humidity. Adjust as needed. The initial dough should be medium-firm, becoming slightly softer after resting.

Nutrition