How to make Dumplings, part 1,Garlic Chive, Egg & Pork (韭菜盒子 1)

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

1. Prepare the Garlic Chives

   Rinse the garlic chives under cold water, trim the tough ends, then finely chop all 2 lb.

   Time: PT15M

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

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

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