Pan-Fried Pork and Chive Dumplings
Crispy on the bottom, soft on top, these pan-fried pork and chive dumplings are juicy, flavorful, and easier to make than you think—perfect for any comfort food craving.
Equipment
- 1 Mixing bowl
- 1 Rolling pin
- 1 Skillet with lid Non-stick preferred
Ingredients
Main Ingredients
- 250 g All-purpose flour about 2 cups
- 130 g Water for the dough
- 230 g Ground pork ½ lb
- 1⅛ teaspoon Salt
- 1 teaspoon Sesame oil
- ¼ teaspoon Five spice powder or ground Sichuan or white pepper
- 6 tablespoon Water or unsalted stock for juicier filling
- 140 g Chinese chives finely chopped
- 1 tablespoon Neutral cooking oil for pan-frying
- Chinese chili oil optional for dipping
- Black rice vinegar optional for dipping
Instructions
Instructions
- Mix flour and 130 grams of water in a large bowl. Knead for 10 minutes until smooth. Let rest for 30 minutes, covered.
- In another bowl, combine ground pork, salt, sesame oil, five spice powder, and 6 tablespoons of water or stock. Add chopped Chinese chives and stir to combine.
- Divide the dough into equal portions. Roll into balls and flatten into wrappers about 3 inches wide using a rolling pin.
- Place spoonful of pork and chive filling in wrapper center. Fold and pleat edges to form crescents.
- Heat neutral oil in skillet over medium heat. Arrange dumplings flat side down in one layer.
- Fry for 2-3 minutes until bottoms are golden. Carefully add ¼ cup water and cover with lid to steam.
- Steam for 5–6 minutes until water evaporates and filling is cooked. Remove lid.
- Cook uncovered 1-2 more minutes to crisp bottoms. Serve hot with dipping sauce.
Video
https://youtube.com/watch?v=UVmFQEfw3YM%3Fsi%3DcQ1VLe57wHJV3Ubp
Notes
You can prepare dough or chop chives ahead of time to save effort. Freeze uncooked dumplings if preparing in bulk for quick meals later. Reheat gently to maintain crispy bottoms.