Homemade Pork & Chive Dumplings
Homemade Pork & Chive Dumplings is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by DougDoesDelicious on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $8.78 total, $2.19 per serving
Ingredients
- 500 g Ground Pork (80% lean, 20% fat for juicy filling)
- 200 g Napa Cabbage (Finely shredded, salted and squeezed to remove excess water)
- 1 tablespoon Fresh Ginger (Minced)
- 2 pieces Garlic Cloves (Minced)
- 2 tablespoons Soy Sauce (Low‑sodium preferred)
- 1 tablespoon Shaoxing Wine (Optional, adds depth)
- 1 teaspoon Sesame Oil (Toasted sesame oil for aroma)
- 0.5 teaspoon Salt
- 0.25 teaspoon White Pepper
- 30 pieces Dumpling Wrappers (Round, 8‑inch wrappers; keep covered with a damp towel)
- 2 tablespoons Water (For sealing the wrappers)
Instructions
Prepare the Cabbage
Finely shred the napa cabbage, sprinkle with 1 teaspoon of salt, toss, and let sit for 5 minutes. Then squeeze the cabbage in a clean kitchen towel to remove excess moisture.
Time: PT10M
Make the Filling
In a mixing bowl, combine ground pork, the drained cabbage, minced ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, and the remaining 0.5 teaspoon salt. Mix with your hands until the mixture becomes slightly sticky.
Time: PT15M
Prepare the Wrappers
Lay the dumpling wrappers on a kitchen towel and cover the remaining ones with a damp towel to prevent drying.
Time: PT2M
Assemble the Dumplings
Place a wrapper on the towel, add about 1 teaspoon of filling to the center, brush the edges with a little water, fold the wrapper in half, and pleat the edges to seal tightly.
Time: PT15M
Cook the Dumplings (Boil)
Bring a large pot of water to a rolling boil (100°C). Add the dumplings in batches, stirring gently to keep them from sticking. When they float to the surface, continue cooking for 3‑4 minutes until the pork is fully cooked.
Time: PT8M
Temperature: 100°C
Serve
Remove the dumplings with a slotted spoon, place on a serving plate, and serve hot with a dipping sauce of soy sauce, vinegar, and a dash of chili oil.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Ground Pork: Ground Chicken, Ground Turkey, Ground Beef
- Instead of Napa Cabbage: Bok Choy, Green Cabbage
- Instead of Fresh Ginger: Ground Ginger
- Instead of Garlic Cloves: Garlic paste
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Shaoxing Wine: Dry Sherry, Mirin
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of White Pepper: Black pepper
- Instead of Dumpling Wrappers: Homemade wrappers
Equipment Needed
- Mixing Bowl
- Large Pot
- Steamer Basket (optional)
- Wooden Spoon
- Chopsticks or Small Fork
- Kitchen Towel
- Plate
Critical Steps — Do Not Skip
- Salting and squeezing the cabbage to remove excess moisture.
- Mixing the filling until slightly sticky.
- Sealing the dumplings tightly to prevent leakage.
- Cooking until dumplings float and the pork reaches safe internal temperature.
Chef Tips from the Video
- Use cold water on the edges of the wrapper; it creates a stronger seal than wet fingers.
- Let the filled dumplings rest for 5 minutes before cooking; this helps the skin adhere better.
- For extra flavor, add a pinch of finely chopped scallions to the filling.
Troubleshooting
Filling is too watery and the dumplings burst.
Make sure the cabbage is well‑squeezed and consider adding a teaspoon of cornstarch to the filling to bind moisture.
Dumplings stick together in the pot.
Stir gently after adding them and add a splash of oil to the boiling water.
The wrapper tears while pleating.
Keep the wrappers covered with a damp towel and work quickly; use a little water on the edge to re‑seal small tears.
Storage
Refrigerator: Store cooked dumplings in an airtight container for up to 2 days.
Freezer: Freeze uncooked, sealed dumplings on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Cook from frozen, adding 2‑3 extra minutes.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Shape all dumplings and freeze them in a single layer before transferring to a bag; they can be cooked directly from frozen.
- The filling can be prepared up to 24 hours ahead and kept refrigerated; cover tightly.
Frequently Asked Questions
What is the cultural significance and history of pork and cabbage dumplings in Chinese New Year celebrations?
Dumplings (jiaozi) symbolize wealth because their shape resembles ancient Chinese gold ingots. Eating them at midnight on Chinese New Year is believed to bring prosperity for the coming year, especially in northern China where pork and cabbage are traditional fillings.
What are the traditional regional variations of Chinese New Year dumplings in northern versus southern China?
In northern China, pork with napa cabbage or chives is classic, while southern regions often use shrimp, fish, or a mix of pork and shrimp with lighter seasonings. The folding style also varies, with pleated edges common in the north and simple half‑moon folds in the south.
How are authentic Chinese New Year dumplings traditionally served and eaten?
They are usually boiled until they float, then served hot with a dipping sauce of soy sauce, black vinegar, and chili oil. In some families they are also pan‑fried after boiling to create a crispy bottom, known as pot‑stickers.
What occasions or celebrations are pork and cabbage dumplings associated with in Chinese culture besides New Year?
Dumplings are also popular during the Winter Solstice, family reunions, and birthdays, symbolizing togetherness and good fortune whenever they are shared.
What makes pork and cabbage dumplings special or unique in Chinese cuisine?
The combination of juicy pork and slightly sweet, tender cabbage creates a balanced flavor and texture that epitomizes comfort food in Chinese cuisine, while the hand‑folded shape adds a personal, celebratory touch.
What authentic traditional ingredients are essential for Chinese New Year pork dumplings versus acceptable modern substitutes?
Traditional ingredients include ground pork with a good fat ratio, napa cabbage, ginger, garlic, soy sauce, Shaoxing wine, and toasted sesame oil. Modern substitutes can include ground turkey for a leaner option, bok choy instead of napa cabbage, and low‑sodium soy sauce.
What other Chinese dishes pair well with pork and cabbage dumplings for a New Year feast?
They pair beautifully with stir‑fried greens like bok choy, a light broth such as hot and sour soup, and a sweet dessert like nian gao (rice cake) to round out the festive meal.
What are the most common mistakes to avoid when making pork and cabbage dumplings at home?
Common errors include over‑salting the cabbage, not squeezing out enough water, sealing the wrappers loosely, and overcrowding the pot which leads to uneven cooking. Following the critical steps in the recipe prevents these issues.
Why does this dumpling recipe use boiling instead of steaming for cooking?
Boiling ensures the pork reaches a safe internal temperature quickly and creates a soft, tender skin that many families associate with New Year dumplings. Steaming is an alternative, but boiling is the traditional method for the classic texture.
What does the YouTube channel DougDoesDelicious specialize in?
The YouTube channel DougDoesDelicious focuses on approachable, home‑cooked comfort food recipes, often with a humorous personal twist, and includes many family‑style dishes like dumplings, casseroles, and quick weeknight meals.
How does the YouTube channel DougDoesDelicious' approach to Chinese cooking differ from other Chinese cooking channels?
DougDoesDelicious blends casual storytelling with straightforward, no‑fuss techniques, emphasizing everyday ingredients and time‑saving tips rather than elaborate restaurant‑style presentations common on many dedicated Chinese cooking channels.
Last updated: August 29, 2026
