How to make Dumplings, part 1,Garlic Chive, Egg & Pork (韭菜盒子 1)
How to make Dumplings, part 1,Garlic Chive, Egg & Pork (韭菜盒子 1) is a medium Chinese recipe that serves 4. 350 calories per serving. Recipe by Rick & Lisa's Kitchen & Garden on YouTube.
Prep: 1 hr 50 min | Cook: 15 min | Total: 2 hrs 25 min
Cost: $33.76 total, $8.44 per serving
Ingredients
- 2 lb Garlic Chives (washed, trimmed and finely chopped)
- 1.5 lb Ground Pork (80% lean, fresh)
- 4 pcs Eggs (large, scrambled and cooled)
- 2 tbsp Dehydrated Shrimp (re‑hydrated in a little warm water, finely chopped)
- 2 cup All‑Purpose Flour (sifted)
- 2 cup Whole Wheat Flour (sifted)
- 1 cup Corn Flour (helps reduce elasticity of the dough)
- 1.75 cup Water (room temperature)
- 2 tbsp Olive Oil (for cooking eggs and coating salt)
- 2 tbsp Light Soy Sauce (adds flavor without darkening the filling)
- 1 tsp Sesame Oil (optional, for aroma)
- 1 tsp Salt (divided between filling and egg mixture)
Instructions
Prepare the Garlic Chives
Rinse the garlic chives under cold water, trim the tough ends, then finely chop all 2 lb.
Time: PT15M
Make the Dumpling Dough
In a large mixing bowl combine 2 cup all‑purpose flour, 2 cup whole‑wheat flour and 1 cup corn flour. Gradually add 1.75 cup room‑temperature water while stirring until a shaggy dough forms.
Time: PT10M
Knead and Rest the Dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Cover with plastic wrap and let rest for 15 minutes.
Time: PT20M
Scramble the Eggs
Heat 1 tbsp olive oil in the wok over medium heat. Beat the 4 eggs with ½ tsp salt, pour into the pan and gently stir until just set but still soft. Remove from heat and let cool.
Time: PT5M
Temperature: Medium
Season the Pork Filling
In a clean bowl combine 1.5 lb ground pork, 2 tbsp light soy sauce, 1 tsp salt, 1 tsp sesame oil (optional) and the re‑hydrated shrimp. Mix with hands or a stand mixer on low speed until the mixture becomes sticky.
Time: PT10M
Combine Eggs with the Meat
Add the cooled scrambled eggs to the seasoned pork mixture and fold until evenly distributed. Taste and adjust salt if needed.
Time: PT5M
Roll Out the Dough and Cut Wrappers
Divide the rested dough into 4 portions. On a lightly floured surface roll each portion as thinly as possible (about 2 mm). Cut circles roughly 3 inches in diameter using a cutter or a glass.
Time: PT20M
Fill and Shape the Dumplings
Place about 1 tbsp of filling in the center of each wrapper. Fold the dough over, pinch the edges firmly to seal, then pleat the top edge for a classic crescent shape.
Time: PT30M
Pan‑Fry the Dumplings
Heat 2 tbsp olive oil in the wok over medium‑high heat. Arrange dumplings in a single layer, flat side down, and fry for 2 minutes until golden. Add ¼ cup water, cover immediately, and steam for 5 minutes. Remove the lid and continue frying until the water has evaporated and the bottoms are crisp again (about 3 minutes).
Time: PT15M
Temperature: Medium‑high
Serve
Transfer the dumplings to a serving plate, drizzle with a little soy sauce or chili oil if desired, and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten, Shellfish
Allergens: Eggs, Soy, Wheat, Corn, Shellfish
Ingredient Substitutions
- Instead of Garlic Chives: Green onions, Leeks
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Eggs: Egg substitute, Tofu (for veg version)
- Instead of Dehydrated Shrimp: Dried fish flakes, None for a pure pork version
- Instead of All‑Purpose Flour: Bread flour
- Instead of Whole Wheat Flour: Spelt flour
- Instead of Corn Flour: Rice flour
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Light Soy Sauce: Tamari
- Instead of Sesame Oil: Toasted sesame oil
- Instead of Salt: Kosher salt
Equipment Needed
- Mixing Bowl
- Stand Mixer (optional)
- Rolling Pin
- Wok or Large Frying Pan
- Spatula
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Ensuring the dough is not too elastic by using corn flour.
- Cooling the scrambled eggs before mixing with the meat to avoid cooking the filling.
- Sealing the dumpling edges tightly to prevent filling leakage during frying.
Chef Tips from the Video
- Corn flour in the dough reduces elasticity, making the wrappers easier to shape.
- Coating the salt with olive oil before adding it to the meat prevents the salt from drawing out moisture from the chives.
- Use a stand mixer on low speed to achieve a uniformly sticky meat mixture without over‑working the meat.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more flour (1‑2 tbsp at a time) and let the dough rest an additional 10 minutes.
Filling is watery and the dumplings burst.
Drain excess liquid from the chopped chives, and add a teaspoon of soy sauce or water to the meat mixture only if needed.
Dumplings stick to the pan during frying.
Make sure the oil is hot before adding dumplings and do not overcrowd the pan; add a splash more oil if necessary.
Bottoms are not crisp after steaming.
After the water evaporates, increase heat to medium‑high and fry an extra 2‑3 minutes until golden.
Storage
Refrigerator: Store cooked dumplings in an airtight container for up to 4 days.
Freezer: Freeze uncooked, sealed dumplings on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Cook from frozen, adding an extra 2‑3 minutes to the steaming step.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it wrapped in the fridge.
- Freeze uncooked dumplings in a single layer before transferring to a bag for long‑term storage.
- The filling can be made up to 24 hours ahead; keep it covered in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of garlic chives fried dumplings in Chinese cuisine?
Garlic chives (jiǔcài) dumplings are a beloved street‑food staple in many northern Chinese regions. The chives add a fragrant, slightly garlicky flavor that distinguishes them from pork‑only dumplings, and pan‑frying (guōtiē) creates a crispy bottom that is prized in home cooking.
What are the traditional regional variations of fried dumplings in Chinese cuisine?
In northern China, fried dumplings are often filled with pork and cabbage, while in the south you’ll find shrimp or fish fillings. Some regions add Sichuan pepper for heat, and others use a mixture of chives and pork like this recipe, highlighting local garden produce.
How is garlic chives fried dumpling traditionally served in China?
They are typically served hot, brushed with a light soy‑sauce dip or a mixture of soy sauce, vinegar, and chili oil. They are enjoyed as a snack, a side dish, or a main course alongside a bowl of soup or rice.
What occasions or celebrations are garlic chives fried dumplings associated with in Chinese culture?
These dumplings are popular during family gatherings, Lunar New Year, and winter festivals because they are easy to make in large batches and provide comforting warmth.
What authentic ingredients are essential for traditional garlic chives fried dumplings versus acceptable substitutes?
Authentic ingredients include fresh garlic chives, ground pork, a splash of light soy sauce, and a touch of sesame oil. Substitutes can be green onions for chives, ground chicken for pork, and regular vegetable oil instead of sesame oil, though the flavor profile will shift slightly.
What other Chinese dishes pair well with garlic chives fried dumplings?
They pair nicely with a simple hot and sour soup, a bowl of congee, or a crisp cucumber salad dressed with rice vinegar and garlic. A light soy‑based dipping sauce also complements them well.
What are the most common mistakes to avoid when making garlic chives fried dumplings at home?
Common errors include over‑mixing the dough (making it tough), not cooling the scrambled eggs before adding them (which cooks the meat), and sealing the dumpling edges loosely, which leads to filling leakage during frying.
Why does this recipe use a mixture of white, whole‑wheat, and corn flour for the dough instead of just all‑purpose flour?
The blend reduces gluten elasticity, giving a tender yet sturdy wrapper that stays thin and doesn’t spring back when rolled. Corn flour especially helps keep the dough from becoming too stretchy.
Can I make garlic chives fried dumplings ahead of time and how should I store them?
Yes. Uncooked dumplings can be frozen on a tray, then transferred to a zip‑top bag for up to two months. Cooked dumplings keep in the refrigerator for 3–4 days; reheat in a skillet to restore crispness.
What texture and appearance should I look for when the dumplings are done cooking?
The bottom should be golden‑brown and crisp, while the top remains soft and slightly steamed. The filling should be hot and juicy, with no pink raw pork visible.
What does the YouTube channel Rick & Lisa's Kitchen & Garden specialize in?
Rick & Lisa's Kitchen & Garden focuses on homestyle, garden‑to‑table recipes that blend Asian flavors with practical, family‑friendly cooking techniques. They often showcase seasonal produce from their own garden.
How does the YouTube channel Rick & Lisa's Kitchen & Garden's approach to Chinese cooking differ from other Chinese cooking channels?
Rick & Lisa emphasize self‑sufficiency by making dough and wrappers from scratch, using garden‑grown herbs, and adapting recipes for home cooks with limited equipment, whereas many other channels rely on store‑bought wrappers and shortcuts.
Last updated: September 6, 2026
