Pork & Chive Dumplings in Chilli Oil - Marion's Kitchen
Pork & Chive Dumplings in Chilli Oil - Marion's Kitchen is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by Marion's Kitchen on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $11.56 total, $2.89 per serving
Ingredients
- 500 g Ground Pork (20% fat, preferably from a butcher for juiciness)
- 100 g Garlic Chives (Flat‑leaf Chinese chives, roughly chopped)
- 1 Tbsp Sesame Oil (Toasted sesame oil for aroma)
- 2 Tbsp Chicken Stock (Low‑sodium, adds moisture to filling)
- 1 Egg (Large, room temperature)
- 1 tsp Corn Flour (Also called cornstarch, for binding)
- 1/2 tsp Salt (Kosher or table salt)
- 30 Dumpling Wrappers (Store‑bought round wheat flour wrappers, about 8 cm diameter)
- 2 Tbsp Soy Sauce (Light soy sauce for dipping sauce)
- 1 Tbsp White Distilled Vinegar (Can substitute Chinese black vinegar if available)
- 2 Tbsp Homemade Chili Oil (Spicy oil with chili flakes, Szechuan peppercorns, star anise, cinnamon)
- 1 clove Garlic (Minced, for sauce)
- 1 stalk Spring Onion (Green part only, sliced for sauce garnish)
Instructions
Prepare Garlic Chives
Rinse the garlic chives, trim the roots, and slice them into thin strips.
Time: PT5M
Make the Filling
In a mixing bowl combine ground pork, chopped garlic chives, sesame oil, chicken stock, egg, corn flour, and salt. Using a spatula, mix vigorously for 2–3 minutes until the mixture becomes sticky and glossy, resembling a thick batter.
Time: PT5M
Prepare the Dipping Sauce
In a small bowl whisk together soy sauce, white distilled vinegar, homemade chili oil, minced garlic, and sliced spring onion.
Time: PT3M
Fill and Fold Dumplings
Place a dumpling wrapper on a clean surface, add about 1 tsp of filling in the center, moisten the edges with a few drops of water, fold the wrapper in half, pinch the top, then bring the side pleats together and pinch firmly to seal.
Time: PT5M
Boil Dumplings – First Blast
Bring a large pot of water to a rapid boil. Gently add the dumplings, stirring lightly to keep them from sticking. When the dumplings rise to the surface, add a splash of cold water (about 1/4 cup).
Time: PT2M
Temperature: 100°C
Boil Dumplings – Second Blast
Allow the water to return to a boil, then add another splash of cold water. Repeat once more (total of three cold‑water additions). After the final boil, let the dumplings cook for another 2–3 minutes until the wrappers are tender and the filling is fully cooked.
Time: PT5M
Temperature: 100°C
Serve
Using a slotted spoon, transfer the dumplings to a serving bowl. Drizzle with additional chili oil if desired and serve with the prepared dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains gluten (wrappers), Not vegetarian, Not vegan
Allergens: Soy, Egg, Sesame
Ingredient Substitutions
- Instead of Ground Pork: Ground turkey, Ground chicken
- Instead of Garlic Chives: Scallions plus 1 clove minced garlic
- Instead of Sesame Oil: Regular oil with a few drops of sesame essence
- Instead of Chicken Stock: Water + bouillon cube
- Instead of Egg: 1 Tbsp cornstarch mixed with 1 Tbsp water
- Instead of Corn Flour: Potato starch
- Instead of Dumpling Wrappers: Homemade dumpling wrappers
- Instead of Soy Sauce: Tamari
- Instead of White Distilled Vinegar: Chinese black vinegar, Rice vinegar
- Instead of Homemade Chili Oil: Store‑bought chili oil
- Instead of Garlic: 1/4 tsp garlic powder
- Instead of Spring Onion: Additional garlic chives
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Large Pot
- Ladle
- Bowl for Sauce
- Measuring Spoons
- Tongs (optional)
- Slotted Spoon (optional)
Critical Steps — Do Not Skip
- Vigorously mix the filling for 2–3 minutes to achieve a sticky, cohesive texture.
- Seal the dumpling edges tightly to prevent filling leakage during boiling.
- Use the boil‑and‑cold‑water technique to cook the filling without over‑cooking the wrapper.
Chef Tips from the Video
- Use pork with at least 20% fat for the juiciest filling.
- Let the mixed filling rest for 5 minutes before filling the wrappers; this helps the corn flour hydrate.
- If you prefer a milder sauce, start with 1 Tbsp of chili oil and add more to taste.
Troubleshooting
Wrapper cracks during folding.
Moisten the edges with a little water and work quickly; if using store‑bought wrappers, keep them covered with a damp cloth.
Filling feels dry or crumbly.
Add an extra teaspoon of chicken stock or a splash of water, then mix again until sticky.
Dumplings become soggy or fall apart after boiling.
Ensure the cold‑water technique is followed; do not over‑boil. Remove dumplings as soon as they float continuously.
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. Re‑boil from frozen, adding an extra minute.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 2 and refrigerate for up to 24 hours; give it a quick stir before filling.
- The dipping sauce can be made a day ahead and stored in the refrigerator.
- Uncooked dumplings can be frozen after folding; separate them on a tray before bagging.
Frequently Asked Questions
What is the cultural significance and history of Northern Chinese pork dumplings in Chinese cuisine?
Northern Chinese pork dumplings, known as jiaozi, are traditionally eaten during the Lunar New Year as a symbol of wealth and reunion. Their crescent shape resembles ancient Chinese gold ingots, representing prosperity for the coming year.
What are the traditional regional variations of pork dumplings in Northern Chinese cuisine?
In Northern China, pork dumplings may include garlic chives, scallions, or cabbage, and are often seasoned with sesame oil and soy sauce. In the northeast, they can be boiled, steamed, or pan‑fried, while in the Beijing area they are commonly served with a simple soy‑vinegar dipping sauce.
How is the authentic traditional way pork dumplings served in Northern China?
Traditionally, boiled pork dumplings are served hot in a bowl with a side dipping sauce made from light soy sauce, Chinese black vinegar, and a drizzle of chili oil. They are eaten immediately after boiling so the wrapper stays tender.
What occasions or celebrations are pork dumplings traditionally associated with in Chinese culture?
Pork dumplings are a staple for Chinese New Year’s Eve, family reunions, and winter festivals. They are also enjoyed during the Spring Festival as a symbol of wealth and togetherness.
What makes Northern Chinese pork dumplings special or unique in Chinese cuisine?
Northern pork dumplings are known for their robust, juicy filling and thicker, wheat‑flour wrappers that hold up well to boiling. The addition of garlic chives and a splash of chicken stock gives them a distinct, aromatic flavor not found in lighter southern versions.
What are the most common mistakes to avoid when making Northern Chinese pork dumplings at home?
Common errors include using lean pork (which makes the filling dry), under‑mixing the filling (resulting in a crumbly texture), and over‑boiling the dumplings (causing the wrapper to fall apart). Follow the vigorous mixing step and the boil‑and‑cold‑water technique to prevent these issues.
Why does this dumpling recipe use corn flour instead of regular flour for the filling?
Corn flour (cornstarch) acts as a binder and creates a silky, slightly glossy texture that keeps the filling juicy during boiling. Regular flour would make the filling gummy and could cause the dumpling to split.
Can I make the pork dumplings ahead of time and how should I store them?
Yes, you can assemble the dumplings, place them on a parchment‑lined tray, and freeze them raw. Transfer to a zip‑top bag and store up to one month. Boil from frozen, adding an extra minute to the cooking time.
What texture and appearance should I look for when the dumplings are done cooking?
The dumplings should float continuously, the wrapper should be tender yet firm to the bite, and the filling should be fully cooked with no pink pinkness. The surface will appear slightly glossy from the oil in the filling.
What does the YouTube channel Marion's Kitchen specialize in?
The YouTube channel Marion's Kitchen specializes in approachable Asian home‑cooking tutorials, focusing on authentic techniques, homemade sauces, and step‑by‑step guides for classic dishes like dumplings, noodles, and stir‑fries.
How does the YouTube channel Marion's Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Marion's Kitchen emphasizes practical home‑cooking tips, such as the boil‑and‑cold‑water method for dumplings and using readily available ingredients, while still teaching authentic flavor foundations. The channel often provides detailed ingredient substitutions and troubleshooting advice that cater to Western home cooks.
Last updated: August 30, 2026
