Pork and Chive Dumplings (韭菜餃子 video) | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Pork and Chive Dumplings (韭菜餃子 video)

by · 19 comments
 Pork and Chive Dumplings

If you really like to try any Chinese snacks, these pan-fried dumplings (jiaozi 餃子) must be on the top of your list.

The thin and soft dumpling pastry is filled with mince pork and Chinese chives. The bottom of each dumpling is fried to be brown and crispy. They are best served with black vinegar dipping sauce, and/or chili paste with soy sauce.

Kids in many Chinese families, especially those who are living in northern provinces of China would learn how to wrap dumplings at home from a very early age. It’s quite amusing to watch kids wrapping dumplings. They would first pick those dumplings they wrapped, eating with a great satisfaction.

There are many different ways of wrapping dumplings. Some are practical, some really artistic. I posted a video below showing how to wrap a dumpling easily and beautifully. I learned this method of wrapping dumplings from one of my Peking friends.

Basically, you can just seal the edges of dumplings and make sure not to let any fillings leak out when cooking. That’s it. When it comes to eating dumplings, flavours and taste always come before the looking.

Why not make some for your family or with your family if you haven’t tried before? Wrapping dumplings is fun.

Makes 24

Ingredients:
  • 1 packet dumpling pastry, about 24 pieces (available at Asian store)
  • 220g mince pork
  • 135g Chinese chives(韭菜)
Ingredients of Pork and Chive Dumplings

Seasonings:
  • 1 Tbsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tsp cornflour
  • 1/2 tsp chicken powder (chicken bouillon powder)
  • 1/2 tsp Shaoxing wine (or sherry)
  • a dash of sesame oil
  • a pinch of white pepper
Pork and Chive Dumplings Procedures

Method:
  1. Rinse chives and pat dry with kitchen papers. Chop into small pieces. Mix mince pork with seasonings well and combine with chives thoroughly. Chill in refrigerator for 30 minutes.
  2. Prepare a little bowl of water for sealing dumplings. Place a heaped teaspoon of filling into the center of the dumpling pastry. Damp the edge with water and seal it tightly. (View the video below to see how to pleat a dumpling.)
  3. Heat up a bit of oil in a non-stick frying-pan. Place dumplings in a single layer without touching with each other. Fry them in batches until the bottom is light brown. Add 1/4 cup of boiling water, cover with a lid and cook until the water dries up. Dish up and serve with soy sauce, chili sauce or vinegar.

How to wrap a dumpling (video)
(If you can’t view the video, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.)



Note:
Previously I posted the recipe of Chives and Minced Pork Buns. The buns are like these pan-fried dumplings except their skins are a bit thicker. The taste of them is very delicious.

19 comments :

  1. Fried dumping... one of my favourite, especially those sell in Dim Dum restaurant! This is great!

    ReplyDelete
  2. My favourite dim sum dish! It's even better fried!

    ReplyDelete
  3. thanks for the video on how to wrap the dumpling. i tried to make dumpling before but the pastry didn't stick well, any tips? thanks :)

    ReplyDelete
    Replies
    1. Use a tab of water or egg white to moist the areas before folding the pastry.

      Delete
  4. To Bits of Taste,
    Oh, another dim sum fans~ :P

    To pigpigscorner:
    It seems that more people like fried dumplings than those in soup.

    To Jen,
    Just use a bit of water to damp the edge of dumpling pastry, it will stick together very well.

    ReplyDelete
  5. You are so skillful in wrapping your dumplings! Looks better than those in the Chinese restaurant.

    ReplyDelete
  6. To Food For Tots,
    Thanks so much. Your comments made me feel so thrilled.

    To Jen,
    You're welcome.

    ReplyDelete
  7. Wow your dumplings are folded so perfectly. Mine always turn out a bit asymmetric. I'll have to try folding them from the center next time (I usually start from one end).

    ReplyDelete
  8. To Marc @ NoRecipes,
    Very good observation. Always start from the center, it's much easier to wrap a symmetric dumpling.

    ReplyDelete
  9. These look amazing. Can you use wonton wrappers for these?

    ReplyDelete
  10. To Maz,

    Why not? If you like, you can use wonton wrappers. But I haven't tried this. :P

    ReplyDelete
  11. The wonton wrappers worked a treat! Since they were square and I wrapped them diagonally, I had a bit more excess pastry at the top but they were delicious. I guess I could try using a cookie cutter to make the wrappers round or make rectangular dumplings :) Thanks for your wonderful recipes.

    ReplyDelete
  12. can i use won ton wraps instead of the dumpling wraps?

    ReplyDelete
  13. To Anonymous,
    Wonton wraps are not good for making this kind of dumplings.

    ReplyDelete
  14. Hi Christine. Well, the dumpling's looks very yummylicious. I wonder i could try to make it one of these days. In M'sia(Ipoh), easily can find wanton wrappers but not for dumpling wrappers. I think those dim sum restaurant, they make themselve. Really appreciate if anyone could give any info how to get this dumpling wrappers.

    ReplyDelete
  15. Do you have a good, easurecipe and photo's of making the pastry yourself?
    Cose we don't have the dumpling pastry ready to buy in the supermarket :(

    ReplyDelete
  16. Can I use other fillings? Such as chicken mince instead of pork?

    ReplyDelete
  17. @Anonymous
    Sure, you could use any meat you like. Even just vegetable is still good.

    ReplyDelete