Dumplings Making Guide

Dumplings Making Guide

Dumplings, a traditional Chinese delicacy, symbolize prosperity and togetherness. This recipe combines the fresh, herbal notes of Chinese chives with savory pork, resulting in a filling that's both comforting and flavorful.

Youtube Video: https://www.youtube.com/watch?v=ktxFlKUVaK8


      For the Dough:

  • 3 cups of all-purpose flour
  • 1 cup of water (lukewarm)

      For the Filling:

  • 500g ground pork
  • 2 bunches of Chinese chives, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced
  • Salt and pepper to taste


1. Preparing the Dough:
In a large bowl, combine the flour and water. Mix until a soft, pliable dough is formed. Knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

2. Making the Filling:
In a mixing bowl, combine the ground pork, chopped chives, soy sauce, sesame oil, ginger, salt, and pepper. Mix well until all ingredients are evenly distributed.

3. Assembling the Dumplings:
On a lightly floured surface, roll out the dough into a long cylinder. Cut into small, equal-sized pieces. Roll each piece into a round wrapper, about 3-4 inches in diameter. Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal, forming a half-moon shape. Ensure the edges are well-sealed to prevent leakage during cooking.

4. Cooking the Dumplings:
Boil a pot of water. Gently drop the dumplings into the boiling water. Stir gently to prevent sticking. When the dumplings float to the surface, cook for another minute, then remove using a slotted spoon. Place them on a plate and serve immediately.

Notes & Tips:

  • To ensure the dumplings don't stick together when cooking, make sure they have enough space in the boiling water.
  • For added flavor, you can dip the cooked dumplings in a mixture of soy sauce and vinegar or chili oil.
  • Freeze uncooked dumplings on a tray and transfer them to a ziplock bag once they are frozen solid for longer storage.

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