pork dumpling

Pork and Chive Dumplings

The recipe for these pork dumplings includes ground Ontario pork, ginger, chives, and soy sauce. The perfect combination of flavours!


  • 1.5 lb medium ground pork (optional: sub in 0.5 lb of finely chopped shrimp)
  • 1 package wrappers (1 lb)
  • 1 bunch flowering chives or Chinese chives
  • 2-4 garlic cloves, to taste
  • 2 tbsp fresh ginger
  • 2 tbsp light soy sauce
  • 2 tbsp Shaoxing rice cooking wine (the brown varieties have more flavour, avoid the clear wines)
  • 2 tbsp Chinese chili oil
  • 1-2 tbsp sesame oil
  • A few tablespoons of broth (optional)
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp white pepper
  • 1 tsp salt


1. Finely mince or food process the chives, garlic, and ginger.

2. Add to bowl with pork, dump in all the seasoning (and broth if you have it). Stir, in only one direction, until smooth, even a little sticky. ‘Beating in’ the liquid incorporates it into the meat and makes it springy, instead of shrinking while cooking and leaving you with a saggy, empty bag of skin.

3. Start folding: put about 1 tbsp filling in the centre of the wrapper, dip your finger in a bowl of warm water, wet the entire edge, fold in half, and pleat from one edge to the other, pinching shut as you go. Pinch the entire edge again for good measure.

4. If you’re freezing: set on a baking sheet with space around each dumpling. Freeze for an hour, bang the whole sheet on the counter until they come loose, and put in a freezer bag. Keeps in the freezer for a month or two.

If cooking immediately:

5. For pan-fried potstickers: swirl some oil into a hot pan, set the dumplings in evenly, and shake the pan so they don’t stick. Fry on medium-high heat till they have brown crispy bottoms. Add in a 1/4 cup water and cover. Steam until water evaporates, remove the lid and fry till crispy again, adding a little more oil if needed. Always shake the pan to prevent sticking.

6. For boiled dumplings: Bring a pot of water to boil. Add dumplings. 

7. Stir frequently till it comes back to a boil. Keep cooking for another 3-4 minutes, add some Chinese greens at the last minute if you want some veggies with it. Drain the whole thing.

8. Serve with a dipping sauce made of equal parts Chinkiang black vinegar, light soy sauce and Lao Gan Ma chili oil, and a few drops of sesame oil. Minced garlic and sesame seeds are also good additions.


Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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