Pork & Chive Dumplings

I’ve had such a hankering for dumplings lately, actually, I have hankerings for dumplings ALL THE TIME but it’s not often I decide to actually MAKE them. I think it was one of those recipe videos you watch on Facebook (maybe Tasty Japan?!) that made it look really easy to make dumplings so the last time I was in the supermarket, I added some how gee wrappers to my trolley.

And there they sat, in the fridge taunting me and my lazy ways as I just couldn’t be bothered to make them. But then, earlier this week, when PMT/supermoon rage was riding HIGH I decided to channel my rage into something focused, like dumpling making, and so I had a crack.

I am no expert. I made these totally up as I went trying to remember both what was in the dumplings and how they were folded so they are dodgy dumplings. But! They were delicious. And I will make them again. I think the main thing with dumplings is that they are forgiving. And delicious. So have a crack, add whatever you like, fold however you like and demolish! You can’t go wrong right?

Pork & Chive Dumplings (enough for 2 of us eating A LOT each)

150 grams pork mince
1 pack round Gow gee wrappers
Bunch chives finely sliced
Knob of ginger grated (or use a big heaped teaspoon of jarred)
2-3 cloves garlic grated (or use a big heaped teaspoon of jarred)
Few drops sesame oil
2 big splashes of oyster sauce

Water for sealing and then steaming
Rice bran oil for frying
Soy Sauce, chilli & coriander for serving (or whatever sauce you like!)

1. Into a bowl add in all the ingredients (in this picture there is 500 grams of pork mince but I only used about 150 grams for the two of us. With the extra mince mixture I made meatballs that Maggie had for lunch. If I had more wrappers I would have made dumplings

2. Separate the wrappers and place them on your bench (do a couple at a time so they don’t dry out)

3. Place a small amount of mince mixture (like a teaspoon or smaller) into the middle and dip your finger into a glass of water and paint around outside of the wrappers to press down and seal

4. Fold the wrapper over in half and then pinch & fold together. I was really bad at this but I am sure there are loads of methods and videos online somewhere on how to do it properly.

5. Once I had run out of patience and wrappers I stopped. I heated some rice bran oil into a fry pan (that has a lid on it) maybe a few mms deep covering the whole pan over medium to high heat. When it was hot enough I placed the dumplings into the pan. I could have done this neatly, however I was really hungry and angry now so just kind of threw them in.

6. I fried them for a minute or so on each side until golden turning half way

7. Then I added in about 1/2 cup of boiling water from the kettle, and put a lid on until all the liquid had evaporated

8. Once all the liquid was gone I took the lid off and served

9. We drizzled some soy sauce, chilli & coriander over them but you could make whatever dipping sauce you’d like.

These were SO much better than the frozen ones that I buy and do (of course) and there really is no limit to what flavour combos you could create inside. This will not be the last time I have a crack at these!

[gmc_recipe 24148]

Do you always crave dumplings too?


  1. My friend made ‘potsticker’ dumplings from scratch, and also attempted a batch of gluten free ones for our hubbies. They were bloody delish and I am now even more in awe of my friend! Easy to make too, so I may have a crack. Our folding wasn’t the best but it improved as we went on and yes, I did google how to fold them once we’d finished making them!

  2. Beth, I read this this morning over breakfast, ran around doing a million errands & then at the grocery store there was a line packets of gow gee wrappers in the discount section. I took it as a sign, bought the other ingredients & plan to make these over the weekend hopefully 🙂

  3. I love your enthusiasm to jump right in and try something. I’m the same way, I’ll try making most things. I’m going to give these a try, I had no idea they were so easy.

  4. Jacqueline Clark says

    Could you just use olive oil?

  5. These look delicious, I’ll start adding chives to mine now. I’m really lazy though and toss them all in a pot of chicken stock and add ginger, shallots, sesame oil and soy sauce and call it wonton soup. I use two packets of wrappers to 500g mince and have a few nudies extra.

  6. Snap!!! I make a huge batch and freeze them

  7. Made a batch and froze them, had the rest with fried rice. The teenagers demolished them.
    I’ll also try and add a little bit of chinese cabbage to the mix next time too. I’m madly googling dumpling recipes! Our local Chinese supermarket sells them in bulk for $3.90 so might be a nice way to spend a Saturday arvo. It’s so surprising how far a little bit of mince will go!

Leave a Reply to Jenny Cancel reply