Delightfully Delicious Pork and Chive Dumplings

This classic Chinese dumpling recipe combines tender pork with fragrant ginger and garlic for a hearty dish you’ll keep coming back to.

Makes: 30 servings || Takes: 2 Hours



1 large egg white

1⁄8 tsp. kosher salt

2 cups all-purpose flour, plus more for dusting


1 tbsp. freshly grated ginger

2 tsp. soy sauce

1 lb. ground pork

1⁄2 tsp. kosher salt

1⁄2 cup minced garlic chives (Chinese chives)

2 tbsp. sherry cooking wine


Make the dough: In a large bowl, combine the flour and salt. Add 34 cup lukewarm water and the egg white and mix with fingers. (Dough should be shaggy with dry pockets of flour, like biscuit dough.)

On a well-floured work surface using floured hands, knead the dough, dusting with more flour as needed, until smooth, about 4 minutes. Transfer to a lightly floured bowl and cover the bowl with plastic wrap. Let rest at least 30 minutes or up to 1 hour.

Make the filling: In a medium bowl, combine the pork, sherry, ginger, soy sauce, and salt and mix with hands. Fold in the chives.

On a floured surface, knead the dough briefly until satin smooth. Cut into 4 equal pieces. Roll each piece into a 34-inch-thick log and cut with a cleaver or a sharp knife into 6 equal pieces about the size of an egg yolk. On a rimmed baking sheet, toss the balls generously with flour and drape with a damp paper towel.

Flatten each ball slightly with the palm of your hand. Using an Asian-style rolling pin, flatten the dough a bit more. Roll from the edge of each dough disk to its center, rotating the disk between rolls. Repeat until the wrapper is 3 inches in diameter and the edges are half as thick as the center. Transfer back to the well-floured surface and tent with a damp paper towel.

Holding a wrapper in your palm, fill the center with a tablespoon of filling. Pinch the edges shut to form a half moon, stretching the dough slightly as needed and squeezing out any air bubbles. Transfer back to the tented work surface and repeat with the remaining wrappers.

In a medium pot of boiling water, add 6 dumplings at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 2 minutes more. Reduce the heat to medium and cook until the dumpling wrappers are puffy, a final 2 minutes.

Using a slotted spoon, transfer the dumplings to a plate. Serve immediately.

Source: (recipe adapted from The Dumpling Galaxy Cookbook by Max Falkowitz and Helen You)