Pork and Chive Dumplings
Pork and Chive Dumplings is a medium Chinese recipe that serves 4. 210 calories per serving. Recipe by saltnpepperhere on YouTube.
Prep: 39 min | Cook: 12 min | Total: 1 hr 1 min
Cost: $9.71 total, $2.43 per serving
Ingredients
- 1 pound Ground Pork (80% lean, preferably with a little fat for juiciness)
- 8 ounces Napa Cabbage (Finely shredded, salted and squeezed to remove excess water)
- 1 tablespoon Ginger (Freshly grated)
- 2 cloves Garlic (Minced)
- 2 tablespoons Soy Sauce (Light soy sauce)
- 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine, optional)
- ½ teaspoon White Pepper (Ground)
- 2 tablespoons Scallions (Finely sliced)
- ½ teaspoon Salt (Adjust to taste after test bite)
- 30 pieces Dumpling Wrappers (Store‑bought round wrappers, 3‑inch diameter)
Instructions
Prepare the Cabbage
Finely shred the napa cabbage, sprinkle with a pinch of salt, toss, let sit 5 minutes, then squeeze out excess moisture with a clean kitchen towel.
Time: PT5M
Combine Aromatics with Pork
In a large mixing bowl, add ground pork, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, and sliced scallions. Mix gently at first.
Time: PT5M
Incorporate Cabbage and Mix Vigorously
Add the squeezed cabbage to the pork mixture. Using your hands, mix vigorously until the mixture becomes pasty and holds together when pressed.
Time: PT5M
Taste Test via Microwave
Form a small bite‑size ball (about 1 tsp) of the filling, place on a microwave‑safe plate, cover loosely, and microwave on high for 30 seconds. Let cool briefly and taste.
Time: PT2M
Adjust Seasoning
Based on the test bite, add a pinch more salt or a drizzle of soy sauce if needed. Mix briefly to distribute.
Time: PT2M
Wrap the Dumplings
Place a dumpling wrapper on a clean surface. Spoon ~1 teaspoon of filling into the center. Moisten the edge with water, fold into a classic pleat (or simple half‑moon if pressed for time) and seal tightly. Repeat for all wrappers.
Time: PT20M
Cook the Dumplings (Pan‑Fry Method)
Heat 2 tbsp oil in a skillet over medium‑high heat. Arrange dumplings flat‑side down, fry 2 minutes until golden. Add ¼ cup water, cover, and steam for 5 minutes. Remove lid, let remaining liquid evaporate, and fry another minute for a crisp bottom.
Time: PT12M
Temperature: medium‑high heat
Nutrition Facts
- Calories
- 210
- Protein
- 12g
- Carbohydrates
- 22g
- Fat
- 9g
- Fiber
- 2g
Dietary info: Contains pork, Contains gluten
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Ground Pork: Ground Turkey, Ground Chicken
- Instead of Napa Cabbage: Bok Choy, Savoy Cabbage
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Sesame Oil: Peanut oil (1 tsp)
- Instead of Shaoxing Wine: Dry sherry, Sake
- Instead of White Pepper: Black pepper (¼ tsp)
- Instead of Scallions: Green onion
- Instead of Salt: Soy sauce (increase)
- Instead of Dumpling Wrappers: Homemade wrappers
Equipment Needed
- Large Mixing Bowl
- Micro‑wave Safe Plate
- Skillet or Frying Pan
- Pot with Lid
- Spatula or Wooden Spoon
- Measuring Spoons
- Chopping Board
- Knife
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Vigorously mixing the meat and cabbage to achieve a pasty consistency.
- Microwaving a test bite to adjust seasoning before wrapping.
- Sealing the dumpling edges properly to prevent filling leakage.
- Steam‑frying with a lid to ensure the dumplings cook through without drying out.
Chef Tips from the Video
- Use a bench scraper to lift sealed dumplings from the pan without breaking them.
- For extra flavor, add a pinch of five‑spice powder to the filling.
- Serve with a dipping sauce of soy sauce, rice vinegar, a few drops of chili oil, and minced garlic.
Troubleshooting
Filling is too watery and dumplings burst.
Squeeze the cabbage more thoroughly or add a tablespoon of cornstarch to absorb excess moisture.
Wrappers tear when folding.
Keep the wrappers covered with a damp towel and work quickly; if they dry out, lightly mist them with water.
Dumplings stick to the pan.
Make sure the pan is hot before adding oil and dumplings, and do not move them until the bottom is golden.
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; risk of bacterial growth.
Make-Ahead Tips
- Freeze uncooked dumplings in a single layer before bagging for easy portioning.
- The filling can be prepared a day ahead; keep refrigerated and give it a quick stir before wrapping.
Frequently Asked Questions
What is the cultural significance and history of pork and Chinese cabbage dumplings in Chinese cuisine?
Pork‑cabbage 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 napa cabbage reflects the agrarian roots of Chinese cooking, where pork provides protein and cabbage adds texture and moisture.
What are the traditional regional variations of pork dumplings in Chinese cuisine?
In northern China, jiaozi are often boiled and served with a simple soy‑vinegar dip. In Shanghai, they may be pan‑fried (shui jiao) for a crispy bottom. In Sichuan, they are sometimes spiced with doubanjiang and served in a hot chili oil sauce. The filling can also include shrimp or chives depending on the region.
How is pork and Chinese cabbage dumpling traditionally served in China?
Traditionally, boiled dumplings are served hot with a dipping sauce of soy sauce, black vinegar, and a touch of sesame oil. Pan‑fried dumplings are often presented on a plate with the crispy side up, accompanied by the same dipping sauce and sometimes a side of pickled vegetables.
During which celebrations are pork and Chinese cabbage dumplings commonly prepared in Chinese culture?
Jiaozi are a must‑have during the Chinese New Year’s Eve dinner, symbolizing the sealing of wealth for the coming year. They are also made for family gatherings, birthdays, and the Winter Solstice festival in many Chinese households.
What authentic ingredients are essential for a traditional pork and Chinese cabbage dumpling filling versus acceptable substitutes?
Authentic ingredients include ground pork with a bit of fat, napa cabbage, ginger, garlic, light soy sauce, Shaoxing wine, and toasted sesame oil. Substitutes can be ground turkey for pork, bok choy for cabbage, dry sherry for Shaoxing wine, and peanut oil for sesame oil, though flavor will vary slightly.
What other Chinese dishes pair well with pork and Chinese cabbage dumplings?
These dumplings pair beautifully with a simple hot and sour soup, stir‑fried bok choy, or a cold cucumber salad dressed in garlic‑vinegar sauce. A bowl of steamed jasmine rice can also balance the meal.
What are the most common mistakes to avoid when making pork and Chinese cabbage dumplings at home?
Common mistakes include under‑mixing the filling (resulting in a loose texture), not removing enough moisture from the cabbage (causing soggy dumplings), and sealing the edges loosely, which leads to leaks during cooking. Following the vigorous mixing and moisture‑squeezing steps prevents these issues.
Why does this dumpling recipe recommend microwaving a test bite before wrapping the full batch?
Microwaving a small sample lets you taste the raw filling after the seasonings have melded, ensuring the salt and soy sauce levels are perfect before you invest time in shaping dozens of dumplings. It’s a quick safety check that saves seasoning errors.
Can I make pork and Chinese cabbage dumplings ahead of time and how should I store them?
Yes, you can shape the dumplings and freeze them on a tray, then transfer to a zip‑top bag. Keep them sealed in the freezer for up to a month. When ready, cook them directly from frozen, adding a couple of extra minutes to the steaming stage.
What texture and appearance should I look for when the pork and Chinese cabbage dumplings are done cooking?
The dumpling skins should be translucent and slightly puffed, with the bottom side golden‑brown and crisp if pan‑fried. The filling should be fully cooked, no pink pinkness, and juicy without excess liquid.
What does the YouTube channel saltnpepperhere specialize in?
The YouTube channel saltnpepperhere focuses on practical, step‑by‑step home cooking tutorials, especially Asian-inspired dishes, with an emphasis on technique tips that help home cooks achieve restaurant‑quality results.
How does the YouTube channel saltnpepperhere's approach to Chinese cooking differ from other Chinese cooking channels?
saltnpepperhere combines concise, no‑fluff instruction with behind‑the‑scenes technique insights—like the vigorous mixing and microwave test bite—making complex Chinese dishes approachable for beginners while still offering depth for experienced cooks.
Last updated: August 30, 2026
