Handmade Pork and Chive Dumplings
手工水饺 · northern cuisine · Northern China
Northern Chinese boiled dumplings wrap a juicy pork and chive filling in hand-rolled wheat wrappers, then use repeated boils to cook the filling gently.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If Dumplings open while boiling.: Use less filling and pinch a clean, dry edge into a continuous seal.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
14.11 oz — plus more for dusting
1.27 cup — cold, added gradually
0.04 cup — divided
Lean ground pork瘦猪肉末
17.64 oz
Ground pork fat猪肥肉末Optional
1.41 oz
10.58 oz — cut into pieces under 3 mm
0.21 oz — minced
scallion葱花
1.06 oz — minced
salt盐
0.21 oz
0.02 cup
0.02 cup
2.0 whole
Steps
- 1
Step 155 min
Mix the flour with sesame oil and add the cold water in 4 or 5 additions, stopping when a firm shaggy dough forms. Knead until the bowl is clean, cover, and rest at about 25°C for 45 minutes.
✅ Done when: The dough is cohesive and firm rather than wet or sticky.
Watch out: The source water amount is a maximum; do not force in water the flour cannot absorb.
- 2
Step 235 min
Mix the pork, optional pork fat, ginger, scallion, chives, salt, oyster sauce, soy sauce, remaining sesame oil, and egg white until sticky. Rest for 30 minutes in the refrigerator.
✅ Done when: The filling holds together on a spoon and the seasoning is evenly distributed.
Watch out: Keep the raw filling chilled and separate from the wrapper work surface.
- 3
Step 320 min
Knead the rested dough briefly, roll it into a rope, divide into 20 pieces, and roll each into an 8 cm wrapper about 2 mm thick with a slightly thicker center.
✅ Done when: The wrappers are round, flexible, and thinner at the rim.
Watch out: Dust lightly so the wrappers do not stick, but keep flour off the sealing edge.
- 4
Step 420 min
Place filling in the center of each wrapper, fold, and pinch the entire edge firmly closed without trapping filling in the seam.
✅ Done when: Every dumpling has a continuous dry seal with no visible gaps.
Watch out: Overfilling makes the dumplings split during boiling.
If Dumplings open while boiling.:
Use less filling and pinch a clean, dry edge into a continuous seal.
- 5
Step 515 min
Medium heatBring a large pot three-quarters full of water to a boil. Add the dumplings and reduce to medium; after each of the first three returns to a boil, add 50 ml cold water.
✅ Done when: The dumplings float, the wrappers are tender, and the filling reaches 71°C.
Watch out: Stir gently after adding so the dumplings do not stick to the pot.
- 6
Step 62 min
Low heatAfter the third cold-water addition returns to a boil, reduce to low for 60 seconds, then lift out and serve.
✅ Done when: The wrappers are cooked through and no pink filling remains.
Watch out: Drain promptly so the wrappers do not become waterlogged.