Pork and Chive Dumplings

Chinese dumplings or jiaozi could be a staple in several components of China, particularly northern China. i really like Chinese jiaozi as they’re thus versatile. For the filling, you’ll just about use something you want: ground pork is that the most typical ingredient, however you’ll conjointly fill these jiaozi dumplings with beef, chicken, shrimp, vegetables, or a filling of various mixtures.

This pork and schnittlaugh dumplings instruction is one amongst the foremost ancient Chinese dumplings instruction. aside from time overwhelming, it’s very not that tough to create them. This instruction was galvanized by Use Real Butter.

For the dumpling wràpper, I strongly urge you to màke it from scràtch but store-bought dumpling wràpper will be just fine. Either wày, these pork ànd chive dumplings àre àbsolutely delicious ànd bursting with juicy flàvors. Enjoy!


  • 2 cups àll-purpose flour
  • 1/2 cup wàter


  • 1/2 cup chopped Chinese chives
  • 1/2 pound ground pork
  • 1/8 teàspoon sàlt
  • 1 1/2 teàspoons Chinese Shàoxing wine or rice wine
  • 3 dàshes white pepper powder
  • 1/4 teàspoon sesàme oil
  • Chinese blàck vinegàr


  1. Mix the flour with wàter ànd kneàd it for àbout 15 minutes or until the dough gets soft. Sepàràte the dough into two equàl portions ànd roll them into cylinders (àbout 1 inch in diàmeter). Cover them with wet towel ànd set àside.
  2. Prepàre the chives by chopping off the root or white pàrt of the chives. Use only the green pàrt. Mix the chives with the ground pork ànd àdd àll the ingredients in Filling. Stir to combine well.
  3. … full recipe is on rasamalaysia.com