• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
COOKMORPHOSIS
  • About Me
  • Recipes
  • Collections
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
  • Collections
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers » Steamed Pork and Chive Dumplings

    Steamed Pork and Chive Dumplings

    Updated: Apr 3, 2021 · Published: Mar 31, 2021 · Leave a Comment · This post may contain affiliate links

    40
    SHARES
    FacebookPinterestSubscribePrint
    Jump to Recipe Print Recipe

    Restaurant style, super tasty steamed pork and chive dumplings served with umami dumpling dipping sauce. So easy to make and so good.

    7 pork and chive dumplings put on a white plate next to dumpling dipping sauce
    Steamed Pork & Chive Dumplings

    My kind of crowd pleaser and premade frozen meal. Soft but not-falling-apart, juicy pork & chive fillings wrapped in thin Japanese gyoza wrappers. What more could you need, right?

    Enjoy a little Chinese dimsum-like without ever leaving your house. No need to dress up and drive all the way to China town.

    You can just wear your favorite sweat pants, pull over shirts and munch on these amazing homemade dumplings. With an awesome umami dumpling dipping sauce served on the side.

    Cooking schedule

    I highly recommend to do this on the weekend because it requires quite some times to finish from scratch. Here is a time guideline for making these steamed pork and chive dumplings:

    1. Friday:
      • 7:00 pm: mix and marinade filling mixture.
      • 7:30 pm: make dumpling dipping sauce.
    2. Saturday:
      • 9:00 am: fold dumplings.
      • 11:00 am: steam dumplings.
      • 11: 30 am: serve.
    7 steamed pork and shrimp dumplings plated on a round plate
    Subscribe to get exclusive food news

    How to fold dumplings

    Time needed: 1 hour.

    Work with piece of gyoza at a time. Make sure to cover the rest of wrappers with a damp paper towel or put them in the fridge to prevent them from drying out.

    Also, start with a little amount of fillings and increase it later when you feel more comfortable with the folding process.

    It took me about 1 hour to finish folding 60-70 dumplings. So in order to keep the fillings from spoiling, I started working with ⅓ of the mixture and kept the rest refrigerated.

    Keep finished dumplings in an air tight container to prevent them from drying out.

    1. Put a small amount of dumpling fillings (about 1 to 2 tsp) in the middle of gyoza.

      first step in folding dumplings

    2. Dip your fingers in water or use a pastry brush to moisten (not soak) the edge of gyoza. Use your thumb and index fingers to lift the edges closest to you.

    3. Tightly pinch the edges together.

    4. Turn gyoza so the other edge stays closest to you. Use your index finger and lift the middle of that edge toward the middle.

    5. Carefully seal all the edges together tightly.

    6. Make sure to get rid of any air inside the dumpling. The gyoza should tightly wrap outside the fillings without any air space or water will get into it.

    7. The dumpling should be neat without any filling spilling out or breaking point on the gyoza wrapper.

    How to steam dumplings

    • Use a bamboo steamer or regular steamer.
    • Line steamer with cabbage leaves or parchment papers (cut a few holes on them so the steaming can get through).
    • Place dumplings at least 1 inch apart so they won't stick together after steaming.
    • Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
    • Make sure the water reaches boiling point before starting steaming process.
    • While steaming, adjust the heat down to medium or medium high so the water is not boiling too hard. If not, water may touch the dumplings and cause them become soggy.
    • It should take somewhere from 10 to 15 minutes to steam these pork and chive dumplings.

    Substitution and storing suggestions

    1. Can I use this recipe to make different kinds of steamed dumplings?
      • Yes, you can. You can transform this pork dumplings recipe into the famous pork and prawn or pork and shrimp dumplings. Just deduct the amount of ground pork called in the recipe and replace it with the same amount of roughly chopped prawn/shrimps.
    2. How long can these dumplings be kept for?
      • These steamed pork and chive dumplings can be kept under refrigeration (uncooked) for up to 24 hours and freezing for up to 1 month.
    3. How can I thaw frozen dumplings?
      • Put frozen dumplings on a tray with at least half an inch apart from one another then thaw in refrigerator over night. Because of food safety purpose, do not thaw frozen dumplings at room temperature.
      • Once completely thaw, dumplings are good for up to 24 hours under refrigeration.
    4. How long can dumpling dipping sauce be good for?
      • The dipping sauce can be kept in an airtight container in the fridge for up to 2 weeks.
    • a nice dumpling is hold by a chopstick with dumpling dipping sauce is in the background
    • steamed pork and chive or pork and prawn dumplings garnished with chopped fresh chives.
    Subscribe to get exclusive food news

    Related recipes

    • In this recipe, I called for store-bought gyoza skin wrappers. However, if you have extra time on your hands, you can always make Japanese gyoza wrappers yourself.
    • Other Chinese style recipes that you might be interested in such as salt and pepper shrimps, salt and pepper chicken nuggets, or General Tso's chicken.
    • Other recipe using steaming method: steamed coconut taro cake. This will also make an awesome dessert for these steamed pork and chive dumplings.
    • 1 steamed pork and chive dumplings hold by a chopstick
    • a steamed dumpling is dipping in a dumpling dipping sauce

    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis on Instagram and Pinterest.

    7 steamed pork and shrimp dumplings plated on a round plate

    Steamed pork and chive dumplings

    Restaurant style, super tasty steamed pork and chive dumplings served with umami dumpling dipping sauce. So easy to make and so good.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Folding time 1 hr
    Total Time 2 hrs
    Course Appetizer, Main Course
    Cuisine Chinese
    Servings 60 dumplings

    Equipment

    • Steamer

    Ingredients
      

    • 60 gyoza wrappers

    For fillings

    • 1 lb ground pork
    • 5 cloves garlic minced
    • 1 tsp ginger peeled, minced
    • ½ c chives chopped, plus extra for garlic
    • ¼ tsp white pepper
    • ¼ tsp black pepper
    • ½ tsp Kosher salt
    • 2 tbsp fish sauce or soy sauce
    • 2 medium egg yolks
    • 1 tbsp cornstarch

    For dumpling dipping sauce

    • 2 tbsp soy sauce
    • 2 tbsp water
    • 4 tsp light brown sugar
    • 1 tbsp black vinegar or balsamic vinegar
    • ¼ tsp sesame oil
    • ½ tsp white part of green onion chopped

    Instructions
     

    For fillings

    • In a large mixing bowl, combine all ingredients and mix for 4-5 minutes.
    • Heat a small frying pan with vegetable oil over medium high heat. Take a small amount of fillings (about 2 tbsp) to cook in a pan and do taste testing.
    • Adjust seasoning if necessary with salt and pepper.
    • Let the mixture rest and marinated in the fridge for at least 6 hours before cooking time. It's better to do this step a night before (See cooking schedule for more information).

    Folding

    • Put a small amount of dumpling fillings (about 1 to 2 tsp) in the middle of gyoza.
    • Dip your fingers in water or use a pastry brush to moisten (not soak) the edge of gyoza. 
    • Use your thumb and index fingers to lift the edges closest to you.
    • Tightly pinch the edges together.
    • Turn gyoza so the other edge stays closest to you. Use your index finger and lift the middle of that edge toward the middle.
    • Carefully seal all the edges together tightly.
    • Make sure to get rid of any air inside the dumpling. The gyoza should tightly wrap outside the fillings without any air space or water will get into it.
    • The dumpling should be neat without any filling spilling out or breaking point on the gyoza wrapper.

    For steaming

    • Set up a steamer. Make sure the water reaches boiling point before starting steaming process.
    • Line steamer with cabbage leaves or parchment papers (cut a few holes on them so the steaming can get through).
    • Place dumplings at least 1 inch apart so they won’t stick together after steaming.
    • Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
    • Adjust the heat down to medium or medium high so the water is not boiling too hard. If not, water may touch the dumplings and cause them become soggy.
    • It should take somewhere from 10 to 15 minutes to steam each batch of dumplings. Serve dumplings hot, garnish with chopped chives and served with dumpling dipping sauce on the side.

    For dipping sauce

    • Combine all ingredients (except onion) and mix well. Right before serving add chopped onion in.

    Notes

    1. Can I use this recipe to make different kinds of steamed dumplings?
      • Yes, you can. You can transform this pork dumplings recipe into the famous pork and prawn or pork and shrimp dumplings. Just deduct the amount of ground pork called in the recipe and replace it with the same amount of roughly chopped prawn/shrimps.
    2. How long can these dumplings be kept for?
      • These steamed pork and chive dumplings can be kept under refrigeration (uncooked) for up to 24 hours and freezing for up to 1 month.
    3. How can I thaw frozen dumplings?
      • Put frozen dumplings on a tray with at least half an inch apart from one another then thaw in refrigerator over night. Because of food safety purpose, do not thaw frozen dumplings at room temperature.
      • Once completely thaw, dumplings are good for up to 24 hours under refrigeration.
    4. How long can dumpling dipping sauce be good for?
      • The dipping sauce can be kept in an airtight container in the fridge for up to 2 weeks.
    Keyword Chinese style dumpling, Dumpling dipping sauce, Steamed pork and chive dumpling
    steamed dumplings with dumpling dipping sauce served on the side
    40
    SHARES
    FacebookPinterestSubscribePrint

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    No Meat

    Steamed Coconut Taro Cake (Bánh Da Lợn) - Vegan Friendly

    steamed coconut taro cake bánh da lợn

    Glutinous Rice Banana Cake (Bánh Tét Chuối) - Vegan and Delicious

    glutinous rice banana cakes cut into slices and stacked over banana leaves

    Soft Cinnamon Raisin Bread - How to Make It from Scratch

    cinnamon raisin bread with dark brown crust and soft texture

    Vegetarian Brussels Sprout Recipe - A Side Dish for Fall Season

    Brussels sprout sauteed in garlic butter

    Japanese Miso Eggplant - An Authentic But Contemporary Dish

    Japanese white miso eggplant garnished with chopped green onion

    Most Shared This Month

    •  
      Cajun Cheesesteak Stuffed Peppers - 30 Minutes Ready Recipe...
      88 Shares
    •  
      Steamed Coconut Taro Cake (Bánh Da Lợn) - Vegan Friendly...
      92 Shares
    •  
      Spam and Egg Onigirazu - Japanese rice ball...
      71 Shares
    •  
      Cheesecake Factory Cheesecake Recipe - A Perfect Replica...
      71 Shares

    Search Recipe

    Latest Recipes

    Classic Basque Burnt Cheesecake - A Creamy No Crust Cheesecake

    April 9, 2021 * Leave a Comment

    1 slice of classic basque burnt cheesecake, a creamy no crust cheesecake

    Easy Mini Quiche Recipe - The Fastest Party Appetizer

    April 5, 2021 * Leave a Comment

    6 easy mini quiche recipe

    Vietnamese Style Stuffed Tomatoes (Cà Chua Nhồi Thịt)

    March 24, 2021 * 1 Comment

    1 vietnamese stuffed tomatoes - cà chua nhồi thịt put on a yellow plate

    Cajun Cheesesteak Stuffed Peppers - 30 Minutes Ready Recipe

    March 20, 2021 * 1 Comment

    Cajun cheesesteak stuffed peppers put on a grey plate, a 30 minutes ready recipe

    42 Amazing Summer BBQ Ideas

    March 15, 2021 * 2 Comments

    amazing summer BBQ ideas round up post

    Rising Recipes

    Fresh Fruit Sushi Roll

    August 12, 2015 2 Comments

    Summer fruit roll

    Homemade Yogurt (no maker needed)

    July 31, 2015 Leave a Comment

    Korean Rice Juice (Sikhye)

    August 15, 2015 1 Comment

    sikhye

    Sauteed Corn in Brown Butter (Bap Xao Bo)

    July 27, 2015 2 Comments

    sauteed corn (bap xao bo)

    Vietnamese Hot Dog - A Street Food to Remember

    June 28, 2015 4 Comments

    vietnamese hot dog

    Footer

    ↑ back to top

    Policy
    • Privacy
    • Terms & Conditions
    Newsletter
    • Subscribe
    Overview
    • Contact
    • About

    Cookmorphosis is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you.

    © COPYRIGHT 2015 - 2021 COOKMORPHOSIS. ALL RIGHTS RESERVED.