Pork and Chive Dumplings

Prep time 10 minutes Cook time 15 minutes

Serves 4 people



Dumpling Filling

  • 500g pork mince
  • ½ cup finely chopped chives
  • 2cm piece ginger, grated
  • ¼ tsp sesame oil
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 275g (30 wrappers) packet round dumpling wrappers
  • 1 tbsp vegetable oil, to cook dumplings

Chunky Cucumber Salsa

  • 1 cucumber, peeled and sliced on the angle
  • 2 tsp rice wine
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame seeds
  • 1 red chilli, sliced (optional)


  1. 1.
    In a large bowl, combine the dumpling filling ingredients and mix well
  2. 2.
    To wrap dumplings; place half a tablespoon of filling in the centre of each dumpling wrapper. Fold the circle wrapper in half and secure the sides together with a dab of water. Form a base on the dumpling as you stand each dumpling with the seam facing up. Continue filling the wrappers until the pork mince is finished. Lightly dust the dumplings with a little cornflour to ensure the dumplings don’t stick to each other.
  3. 3.
    Heat vegetable oil in a frying pan over medium-high heat. Bring a kettle of water to the boil. Place dumplings in the pan and cook for 3-4 mins to allow the bottoms to colour. Reduce heat, and be very careful of splattering as you slowly pour the boiling water over the dumplings until the water is ⅓ of the way up the dumplings. Cover the pan with a lid and allow the water to completely evaporate. This will take approximately 7 minutes.
  4. 4.
    Meanwhile, prepare the chunky cucumber salsa; combine salsa ingredients and set aside.
  5. 5.
    When dumplings are cooked, remove from pan and arrange on a serving plate. Serve immediately with the chunky cucumber salsa.

General Information

Recipe makes 30 dumplings

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