Pork & Chives Dumplings 韭菜饺子


Grandma’s been making this since I’m young. In love with my grandma’s version since I’m young. Finally grandma taught me how to make it. Hooray.



  • 1kg plain flour
  • 1 cup water


  • 400g chives 韭菜
  • 1kg minced pork
  • 4 tablespoons sesame oil
  • 4 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • white pepper
  • 1 tablespoon water

1. Add all the flour in a large bowl and make a well in the middle. Mix in 1 cup of water slowly until a ball of dough is formed. Add more water if necessary (but only by a small amount each time). Cover the dough with a wet cloth (not damp!) and set aside.

2. Chop the chives finely and add to the minced pork in a separate bowl. Add in all the seasonings and water and mix well.

3. Remove the dough from the bowl. The dough should be wet (not damp!) on the outside. Knead until the dough is smooth, soft, and damp (both outside and inside!) Add more water during the kneading process (again only by a small quantity each time), especially if the dough is dry and tough inside. If the dough is too big to work on, divide it into two. Cover with the cloth and set aside for around 10 minutes.

4. Pluck a small portion of the dough and roll into a long strip. The diameter of the strip should be around that of a thumb. Cut the strip up into small bits (Each around the length of half a thumb)

5. Roll the small bits against the work surface into round balls.

6. Flatten one of the small balls and using a rolling pin, roll it out into a circle around the size of a palm. To do this, hold onto the centre of the flattened small ball and roll out the edges, turning it as you roll. Make sure that the skin is thin on its edges and slightly thicker in the centre.

7. Put some of the meat filling onto the middle of the rolled out dough circle. Fold the two opposites together and press well. For the sides, push the very end towards the pressed centre part. There will be two folds jutting out at the end. Press them together (something like wrapping a present) Repeat for the other end and the whole dumpling will be sealed.

8. Repeat for the remaining dough.

9. Boil the dumplings or pan fry them. To pan fry, heat a non-stick pan with some oil. Place the dumplings upright on the pan and let it pan-fry for a short while. Fill the pan with boiling water (till around 1 cm high) and cover the pan until all the water has evaporated. Should be cooked by then haha.

Makes around 100 dumplings.



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