Finding my favorite pork and chive dumplings in Nyc - Episode 4
Finding my favorite pork and chive dumplings in NYC - Episode 4 is a medium Chinese recipe that serves 4. 45 calories per serving. Recipe by Julian Mu on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $11.88 total, $2.97 per serving
Ingredients
- 250 g Ground Pork (80% lean, preferably from a local butcher)
- 50 g Fresh Chives (Finely chopped)
- 1 Tbsp Soy Sauce (Light soy sauce)
- 1 Tbsp Shaoxing Wine (Optional, adds depth)
- 1 tsp Sesame Oil (Toasted, for flavor)
- 1 tsp Fresh Ginger (Minced)
- 1 tsp Garlic (Minced)
- 0.25 tsp White Pepper (Ground)
- 0.5 tsp Salt (Fine sea salt)
- 200 g All‑Purpose Flour (For dough, sifted)
- 100 ml Water (Cold, for dough)
- 2 Tbsp Vegetable Oil (For pan‑frying)
- 30 pieces Dumpling Wrappers (Round, 8‑cm diameter, store‑bought)
Instructions
Make the Dough
In a mixing bowl combine the flour and cold water, stirring until a shaggy dough forms. Knead on a lightly floured surface for about 2 minutes until smooth, then cover with a damp cloth and let rest for 15 minutes.
Time: PT15M
Prepare the Filling
While the dough rests, place ground pork in a bowl. Add chopped chives, soy sauce, Shaoxing wine, sesame oil, minced ginger, minced garlic, white pepper, and salt. Mix thoroughly until the mixture becomes slightly sticky.
Time: PT10M
Roll the Wrappers
Divide the rested dough into 30 equal pieces (about 10 g each). Roll each piece into a thin 8‑cm round wrapper, aiming for a skin thin enough to be translucent but sturdy enough to hold filling.
Time: PT10M
Fill and Seal Dumplings
Place a heaping teaspoon of filling in the center of each wrapper. Moisten the edge with a drop of water, fold in half, and pleat the edges to seal tightly.
Time: PT5M
Pan‑Fry (Pot‑Stickers)
Heat 2 Tbsp vegetable oil in a skillet over medium‑high heat (about 350°F). Arrange dumplings flat‑side down, spacing them evenly. Fry for 2 minutes until the bottoms turn golden brown.
Time: PT2M
Temperature: 350°F
Steam the Dumplings
Carefully add 1/4 cup water to the skillet, then immediately cover with a lid. Reduce heat to medium and steam for 5 minutes, or until the water has evaporated and the filling is cooked through.
Time: PT5M
Finish Frying
Remove the lid and let the remaining moisture evaporate, frying an additional 1 minute to re‑crisp the bottoms.
Time: PT1M
Temperature: 350°F
Serve
Transfer dumplings to a plate and serve hot with a dipping sauce of soy sauce, vinegar, and a dash of chili oil if desired.
Time: PT2M
Nutrition Facts
- Calories
- 45
- Protein
- 3 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Contains pork, Contains gluten, Contains soy
Allergens: Wheat (gluten), Soy
Ingredient Substitutions
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Fresh Chives: Green onions, Leeks
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Shaoxing Wine: Dry sherry, Mirin
- Instead of Sesame Oil: Peanut oil (use less), Vegetable oil
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of White Pepper: Black pepper
- Instead of Salt: Kosher salt (adjust amount)
- Instead of All‑Purpose Flour: Bread flour (slightly tougher skin)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Dumpling Wrappers: Homemade wrappers (see notes)
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet
- Lid or Steamer Insert
- Spatula
- Measuring Spoons
- Kitchen Scale (optional)
- Chopsticks or Small Spoon (optional)
- Plate
Critical Steps — Do Not Skip
- Resting the dough for at least 15 minutes to develop gluten.
- Rolling wrappers thin enough to be translucent.
- Sealing the dumplings tightly to prevent leakage during steaming.
- Creating the initial crispy base before adding water.
Chef Tips from the Video
- Chill the filling for a few minutes; cold meat holds together better when sealed.
- Use a light hand when pleating to avoid tearing the wrapper.
- For extra flavor, add a pinch of five‑spice powder to the filling.
Troubleshooting
Dumpling skins tear during folding.
Keep the dough rested and covered; if it dries out, lightly mist the surface with water before rolling.
Filling is too watery and leaks during cooking.
Pat the pork mixture with a paper towel before filling, or add a small amount of cornstarch (½ tsp) to bind moisture.
Bottoms do not become crispy.
Make sure the oil is hot enough before adding dumplings and avoid overcrowding the pan.
Storage
Refrigerator: Store uncooked dumplings in an airtight container for up to 2 days.
Freezer: Freeze uncooked 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
- Freeze uncooked, sealed dumplings on a tray before bagging; they can be pan‑fried directly from frozen.
- Prepare the filling a day ahead and keep refrigerated; this deepens flavor.
Frequently Asked Questions
What is the cultural significance and history of pork and chive dumplings in Chinese cuisine?
Pork and chive dumplings, known as jiaozi, are a staple in northern Chinese households and are traditionally eaten during the Lunar New Year to symbolize wealth and prosperity. The combination of pork and chives offers a balance of savory meat and aromatic green flavor that has been popular for centuries.
What are the traditional regional variations of pork and chive dumplings in northern China?
In northern China, dumplings may be boiled, pan‑fried, or steamed, with variations in skin thickness and seasoning. Some regions add fermented bean paste or a splash of vinegar to the filling, while others use a higher ratio of chives for a greener bite.
How is pork and chive dumpling traditionally served in Chinese households?
They are typically served hot, either as a main dish or as part of a larger banquet, accompanied by a simple dipping sauce of soy sauce, black vinegar, and occasionally chili oil. They are often enjoyed with a side of clear broth or stir‑fried greens.
What occasions or celebrations is pork and chive dumpling traditionally associated with in Chinese culture?
Dumplings are a hallmark of the Chinese New Year celebration, symbolizing wealth because their shape resembles ancient gold ingots. They are also served at family reunions, birthdays, and winter festivals.
What makes pork and chive dumplings special in Chinese cuisine compared to other dumpling fillings?
The fresh chives add a bright, onion‑like aroma that cuts through the richness of the pork, creating a balanced flavor profile. This pairing also provides a pleasant textural contrast between the juicy meat and the slightly crunchy herb.
What are the most common mistakes to avoid when making pork and chive dumplings at home?
Common errors include over‑mixing the filling (which makes it gummy), rolling the wrappers too thick (resulting in a doughy bite), and under‑seasoning the pork. Also, adding too much water during the pan‑fry step can prevent the bottom from crisping.
Why does this pork and chive dumpling recipe use a brief steam step after pan‑frying instead of boiling the dumplings completely?
The steam step ensures the filling cooks through while preserving the crispy bottom created by pan‑frying. Boiling would make the skin soft and lose the desirable texture that the review by Julian Mu highlighted as a key quality.
Can I make pork and chive dumplings ahead of time and how should I store them?
Yes, you can assemble the dumplings and freeze them uncooked on a tray, then transfer to a zip‑top bag. They keep for up to one month and can be pan‑fried directly from frozen, adding a couple of extra minutes to the steam stage.
What texture and appearance should I look for when the pork and chive dumplings are done cooking?
The bottoms should be golden‑brown and crisp, while the tops are translucent and slightly puffed. The filling should be fully cooked, no pink remaining, and the juices should be clear.
What does the YouTube channel Julian Mu specialize in?
The YouTube channel Julian Mu focuses on exploring and reviewing street‑food and hidden‑gem eateries in New York City, often comparing dishes and offering detailed taste analyses.
How does the YouTube channel Julian Mu's approach to Chinese dumpling reviews differ from other food channels?
Julian Mu emphasizes objective scoring of texture, flavor, and value, and he frequently visits multiple locations to rank the same dish, providing viewers with a clear hierarchy of where to find the best version in the city.
Last updated: August 30, 2026
