Pork and chive dumplings are a classic street‑food staple in Taiwan, especially popular around night markets and during Dumpling Week. They reflect the Taiwanese love for simple, hearty snacks that combine pork’s richness with the bright, garlicky flavor of garlic chives.

In northern Taiwan, the wrappers are often slightly thicker and may include a pinch of baking powder for puffiness, as shown in this recipe. Southern versions sometimes use a thinner wheat‑starch wrapper and add a splash of rice wine to the filling.

They are typically served hot, brushed with a light drizzle of soy sauce and a side of black vinegar or rice vinegar for dipping. Some stalls also offer a sprinkle of crushed peanuts or fresh cilantro on top.

These dumplings are especially popular during the Lunar New Year and during local festivals like the Elephant Mountain hiking event, where street vendors set up stalls for hikers to refuel.

The combination of juicy, slightly fatty pork with the aromatic bite of garlic chives creates a balance of richness and freshness. The addition of baking powder in the wrapper gives a subtle puff that sets them apart from plain boiled dumplings.

Common errors include over‑mixing the dough (which makes it tough), adding the chives too early (they release water and make the filling soggy), and not sealing the edges tightly, which leads to leaking during steaming.

Baking powder provides a quick, light puff without the long fermentation time that yeast requires. This keeps the dumpling preparation fast while still giving the wrapper a tender, slightly airy texture.

Yes. After shaping, place the uncooked dumplings on a parchment‑lined tray, freeze solid, then transfer to a zip‑top bag. They can be cooked directly from frozen, adding a couple of minutes to the steaming step.

The bottom should be golden‑brown and slightly crisp, while the top of the wrapper becomes translucent. The filling should be fully cooked, no pink pinkness, and the dumpling should feel plump but not soggy.

The YouTube channel NYT Cooking, produced by The New York Times, specializes in well‑researched, expertly tested recipes that span global cuisines, with a focus on technique, storytelling, and seasonal ingredients.

NYT Cooking emphasizes historical context and precise technique, often providing background on regional dishes like these pork and chive dumplings, whereas many other channels focus mainly on the visual appeal without deep cultural insight.