Skip to Content

Steamed Pork and Chive Dumplings (With Easy-to-Find Ingredients!)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

If you love dumplings, you'll want to try these steamed Pork and Chive Dumplings. These dumplings are made with ground pork, they're delicious, surprisingly easy to make without any hard-to-find ingredients, and the dipping sauce is a must!

I'll show you how to make these dumplings using store-bought gyoza wrappers.

Pork dumplings on a plate.

Does anyone else get random dumpling cravings?! No one? Just me? I always keep a package of gyoza wrappers in the fridge for those moments, especially now that we live in a place that doesn't have any Asian restaurants.

As long as you have the dumpling wrappers, the dumplings are super easy to put together. The ground pork dumpling filling is quick to make without any hard-to-find ingredients, and I find it kind of therapeutic filling and folding dumplings.

They even come out looking nice after a few practice rounds! 

I love that pork dumplings are a pretty budget-friendly recipe: you only use a little bit of meat for each dumpling, so you can make about 30-35 dumplings with just ½ lb of ground pork! And ground pork is often much more affordable than ground beef or chicken.

This recipe is great because you can prepare the dumpling filling ahead of time - up to 1 day in advance - to save on prep time when you're getting hungry for dumplings. 🙂

Steamed pork dumpling being dipped into sauce.

Related recipe: Sweet and Sour Cabbage Stir Fry with Ground Pork

Here's what you need to make pork dumplings at home:

Ingredients

Dumpling filling:

  • 0.5 lb ground pork (try to get ground pork with some fat marbling, don’t use lean ground pork) (*see notes)
  • 1 clove garlic, minced* 
  • ½ inch piece of fresh ginger, grated or minced*
  • ¼ cup fresh chives or green onions, chopped*
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 teaspoons light soy sauce*
  • ½ tablespoon corn starch*
  • 1 small egg or 1 large egg yolk 

Dumpling sauce and gyoza:

You'll also need: steamer baskets and parchment paper (more below on what kind of baskets are best!)

Ingredients for pork and chive dumplings.

*Ingredient notes:

→ Ground pork: I love ground pork dumplings, but feel free to use any combination of ground meats you prefer: beef, chicken, turkey, or even raw peeled shrimp pureed in a food processor!

→ Ginger and garlic: I love using a microplane zester to grate garlic and ginger into tiny pieces, so that it is evenly dispersed through the ground pork dumpling mixture. Tip: grate the ginger first, then grate the garlic. The garlic will "push out" any stuck ginger bits. 

→ Chives: If you can't find chives, you can use scallions and finely mince them. I prefer chives because they are smaller and get dispersed through the ground pork mixture better, but scallions will work fine too!

→ Light soy sauce: I really like the flavor of light soy sauce, and even recommend a low-sodium soy sauce for this recipe. But any soy sauce you have on hand will be fine!

→ Corn starch: The corn starch helps bind the dumpling filling together, absorb any excess moisture, and give the dumplings that chewy texture we all love! Feel free to use tapioca starch, if you prefer.

→ Add some spice: If you like things spicy, feel free to add a splash of chili oil to the ground pork mixture, or add fresh chilies or chili oil to the dipping sauce.

→ Gyoza wrappers: You can find these in any Asian grocery store, or in large supermarkets. They're typically in the frozen section or in the refrigerated or produce section, on the shelf next to wonton wrappers and tofu. 

Gyoza wrappers vs wonton wrappers for dumplings

I really prefer gyoza wrappers for dumplings over wonton wrappers! For one, I like the flavor and texture better, they make a more traditional dumpling. But also, gyoza wrappers hold up better to frying or steaming without falling apart. 

Instructions

This recipe has a few different steps to it so I'll break them up for you below. 

For filling:

Step 1: In a mixing bowl, combine the dumpling filling ingredients. Use your hand (not a spoon!) to mix all ingredients together for 3-4 minutes. Even when the ingredients come together, keep mixing because you want to create a paste-like texture to make sure the filling doesn't fall apart.

Hand mixing ground pork dumpling filling mixture.

Step 2 - taste test: This is my favorite trick for taste-testing recipes that have raw meat in them, where you can't taste the raw ingredients:

After mixing, take a small amount of the fillings and cook in a skillet for a minute or two, until fully cooked. Allow to cool for a minute, then give it a taste! If you need to adjust seasoning, add a pinch of salt and pepper, and mix the filling well.

Frying a tiny amount of pork dumpling filling in a skillet to do a taste test.

Cover the bowl with plastic wrap, and let it rest for at least 15-30 minutes (or up to 1 day in the fridge).

Make the dumplings:

Step 1: Work with one piece of gyoza at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.

Step 2: Dip your fingers in water or use a small pastry brush to brush water around the edges of the gyoza. I use my fingers, it's so easy!

Step 3: Place a small amount of fillings in the middle of the gyoza - about 1-2 teaspoons. If you try to add any more, your dumplings will be too full and the filling will fall out!

Step 4: You can simply fold the dumplings in half, making sure to get rid of all the air inside before sealing, then press the edges together tightly to seal... or proceed with the fancy folding technique below (totally optional! No one is judging!).

 - Put the gyoza with the filling in one hand. Use your thumb and index finger from the other hand to pinch a corner together.

 - Then slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle. Make sure to get rid of all the air inside the dumpling before sealing all the edges tightly together.

 - You might need to brush on a little more water on the inside edges, just remember to use it in a small amount at a time to prevent the gyoza skin from breaking.

Collage of photos making gyoza dumplings.

It takes practice! The more you fold, the better you will get.

I like to place the folded dumplings directly into my steamer basket, so that you don't have to transfer the delicate little things an extra time - line the basket with parchment paper and spray it lightly with oil first to prevent sticking!

Steam the dumplings:

Step 1: Set up your steamer and line the upper part of the steamer with parchment paper, and brush or spray the parchment paper with olive oil or vegetable oil. See below for different steamer setups you can try!

Step 2: Place dumplings on the parchment paper about an inch apart from each other.

Step 3 - optional but helpful: Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.

Step 4: Steam for 10 to 15 minutes to steam over medium or medium-high heat. Don’t let the water boil so hard that it splashes - just get it hot enough that it is releasing steam. 

Step 5: Serve hot with dumpling sauce, fresh chili, or chili oil on the side. Garnish with extra chopped chives if desired.

For dumpling sauce:

In a small bowl, whisk all ingredients together and serve with hot steamed dumplings.

Serve these dumplings with: Carrot and Daikon Salad or Soba Noodle and Red Cabbage Stir Fry

Chopsticks holding a steamed ground pork dumpling.

What kind of steamer to use to steam dumplings?

There's no one correct way to steam dumplings. Here are some great steamer options you can try, and the pros and cons for each one:

Traditional bamboo steaming baskets: These are the best choice for an authentic-feeling dumpling experience! This set comes with pre-cut parchment paper, so you don't have to spend time cutting parchment paper into circles. They're also stackable, so you can steam 3 times more dumplings at the same time! Check them out here.

The trick to using these is to add just enough water to a large skillet to make sure there is enough water to steam for 10-15 minutes, but not too much water so that it doesn't come up high enough to touch the basket floor. Place the baskets in a large skillet with water and steam! Make sure the skillet is large enough so that the sides of the basket do not touch the skillet, to prevent burning. For these 10-inch steamers, you will need a 12-inch skillet

The downsides to these bamboo baskets are that (1) you have to make sure the water doesn't evaporate because they can burn, (2) they have to be thoroughly dry before putting them away, otherwise they can get moldy, and (3) you have to handle them carefully because they are bendy and breakable.

Stainless steel steamer: This is a great option because they are dishwasher-safe, and no-fuss. You can also buy more steamer baskets to stack more than 2 on top of each other and make more dumplings in one batch. And as a bonus, they come with a large pot you can use for pasta or other cooking! Or you can find steamer baskets that will fit the pots you already own, but it can be tricky to get the dimensions just right.

Stand-alone electric steamer: There are tons of options, such as this one or this one, and they are great if you plan on steaming often (try this steamed veggies with Greek yogurt tahini dressing recipe!)

Expandable steamer basket: This classic, inexpensive steamer basket is also a good option because it will work with any pot or pan you have, however, it is only 1 tier, and depending on the size of your pot, you might have to fold it and not take advantage of all the surface area. 

Instant Pot tiered mesh basket: This is an awesome 2-tier steaming basket option that can be used for so much more than just dumplings! If using your Instant Pot, make sure you use the steam setting and leave the lid off, do NOT use the pressure setting to cook dumplings!

Collage of different types of steamers for dumplings.

Tips for dumpling success:

Here's a summary of the dumpling-making tips from the recipe:

  • Make sure the dumpling mixture is thoroughly mixed so it forms a thick paste, so that the mixture sticks together.
  • Do a taste-test by cooking a tiny bit of the mixture in a skillet, letting it cool, and tasting it. You want to have a really tasty mixture before assembling the dumplings.
  • Allow the dumpling mixture to rest for 15-30 minutes (or overnight in the fridge) so that the cornstarch has a chance to absorb extra moisture and the flavors meld together.
  • Use just enough water around the edges of the gyoza wrapper to make it sticky, but not so much water that it becomes soggy and falls apart.
  • Make sure to remove any air before sealing the dumpling.
  • Use parchment paper on your steamer basket to prevent the dumplings from sticking to the basket, and I like to spray the parchment paper with oil to really make sure that they don't stick.
  • Place the folded dumplings directly into the prepared steamer basket, so that you don't have to transfer the delicate little things an extra time.
  • Steam over medium heat - make sure that the water is not boiling too much.

Can I use other types of meat for dumplings?

You bet! This is what makes this dumping recipe so versatile. You can easily use beef or chicken with this recipe and have the same great outcome, or use a combination of two ground meats. Or try using 

If you make these pork and chive dumplings, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Other Asian-inspired recipes to try:

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Pork dumplings on a plate.
Print Recipe
5 from 2 votes

Easy Pork and Chive Dumplings

Follow the directions to make the most delicious ground pork dumpling filling and for instructions for how to make fuss-free dumplings with gyoza wrappers.
Prep Time25 mins
Cook Time15 mins
Chill time15 mins
Total Time1 hr
Course: Dinner
Cuisine: Asian
Servings: 30 dumplings
Author: Kate
Cost: $10

Equipment

  • Steamer basket (see notes)
  • Parchment paper
  • microplane grater

Ingredients

Dumpling Filling

  • 0.5 lb ground pork (not lean ground pork)
  • 1 teaspoon clove garlic minced
  • ½ inch fresh ginger peeled and grated
  • ¼ cup fresh chives chopped (or finely diced scallions)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 teaspoons light soy sauce
  • ½ tablespoon corn starch
  • 1 small egg or 1 large egg yolk

Dumpling Sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon warm water
  • 2 teaspoons sugar or honey or brown sugar
  • ½ teaspoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon green onion or chives chopped

Other ingredients

Instructions

Make the filling:

  • In a large bowl, combine all the filling ingredients. Use your hand (not a spoon!) to mix all ingredients together for 3-4 minutes. Even when the ingredients come together, keep mixing until you have a paste-like texture.
    Hand mixing ground pork dumpling filling mixture.
  • Do a taste test: Take a small amount of the pork mixture and cook it in a skillet for 1-2 minutes, until fully cooked. Allow to cool, taste, adjust seasoning, if needed, with salt and pepper.
    Frying a tiny amount of pork dumpling filling in a skillet to do a taste test.
  • Cover the bowl with plastic wrap, and let it rest for 15-30 minutes (or up to 1 day in the fridge).

Fold the dumplings:

  • Work with one piece of gyoza at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
  • Dip your fingers in water or use a small pastry brush to brush the edges of the gyoza wrapper with water. Place a small amount of fillings in the middle of the gyoza (about 1 to 2 teaspoons).
  • Basic folding technique: Fold the dumplings in half, make sure there is no air trapped inside, and press the edges together to form a dumpling. You might need a bit more water to get the edges to stick together, but don't use too much or the gyoza wrapper might get soggy and break.
    I like to prepare the steamer basket, line it with parchment paper, and spray with oil and place the folded dumplings directly in there.
    Or use the fancier folding technique below to make the 3-corner dumplings.
  • Optional fancy folding technique: Put the gyoza with filling in one hand, use your thumb and index fingers from the other hand to pinch two edges together to make a corner. Then slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle. Make sure to get rid of all the air inside the dumpling before seal all the edges tightly together. You might need a bit more water to get the edges to stick together, but don't use too much or the gyoza wrapper might get soggy and break.
    Collage of photos making gyoza dumplings.

Steam and serve the dumplings:

  • Set up your steamer and line it with parchment paper. Arrange dumplings about 1 inch apart from each other.
  • Steam over medium heat for 10-15 minutes, or until the pork is fully cooked. Don’t let the water boil too much, use just enough heat to create steam.
  • Make the dumpling sauce: In a small bowl, whisk all ingredients together and serve with hot steamed dumplings. Add some fresh chilies or a splash of chili oil to the sauce, if you like things spicy!

Notes

You can make the filling up to a day ahead, and refrigerate it.
Helpful tips for making wonton wrappers:
  • Make sure the dumpling mixture is thoroughly mixed, and don't skip the short rest.
  • Don't skip the taste test in step 2.
  • Use just enough water around the edges of the gyoza wrapper to make it sticky, but not so much water that it becomes soggy and falls apart.
  • Make sure to remove any air before sealing the dumplings.
  • Use parchment paper in your steamer basket to prevent the dumplings from sticking to the basket, and spray or brush the parchment paper with oil.
  • Place the folded dumplings directly into the prepared steamer basket, so that you don't have to transfer the delicate little things an extra time.
  • Steam over medium heat - make sure that the water is not boiling too much.
A few steamer options (read the blog post for tips and notes about each one):

Nutrition

Nutrition Facts
Easy Pork and Chive Dumplings
Amount Per Serving
Calories 46 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 12mg4%
Sodium 125mg5%
Potassium 34mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 24IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

Share this post by clicking the buttons below:

Stack of 3 zucchini brownies.
Amazing Zucchini Brownies
← Read Last Post
Ranch pasta salad in a bowl.
Broccoli Ranch Pasta Salad
Read Next Post →
Comments or questions about the recipe?
Recipe Rating