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Pork Dumplings Recipe

Pork Dumplings Recipe

To go with this week’s special offer on minced pork, try these pork and chive dumplings. Soft and pillowy, they're best served with soy sauce, chiu chow chilli oil and chopped chives.


3 cloves garlic, crushed
a large knob ginger, finely grated
a large handful chives, finely chopped, plus more to serve
20 dumplings dumpling wrappers
soy sauce, chinkiang black vinegar (balsamic vinegar works well as a substitute), chiu chow chilli oil, to serve



    In a bowl, mix together the minced pork, garlic, ginger, chives and lots of seasoning. Put a dumpling wrapper in the palm of your hand and put a heaped tsp of the pork mixture in the middle. Dip a finger in water and run it around the edge of the dumpling wrapper. Bring all of the corners up to seal the pork in.

    Put the dumpling onto a baking tray lightly dusted with flour, to prevent them sticking, and repeat with the remaining mixture – you should have enough for 20 dumplings. Cook the dumplings in a large pan of boiling water for 5-6 minutes or until the dumplings are cooked through. Drain well and divide between plates. Top with soy sauce, chinkiang black vinegar, chiu chow chilli oil and more finely chopped chives.



    Recipe originally found at:

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