Go Back

Chive Dumplings

These are traditional Chinese chive dumplings you can make ahead of time and freeze.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Course Main Course
Cuisine Chinese

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 small saucepan
  • 1 Rolling Pin
  • 1 large pot to boil the dumplings

Ingredients
  

Wrapper

  • 7 cups all purpose flour
  • 2.25 cups water

Filling

  • 1/4 cup oil (vegetable or canola)
  • 1.25 lbs ground pork (you can substitute for ground chicken)
  • 1 egg
  • 7 cups chives/scallions (chopped finely)
  • 3 tbs sesame oil
  • 1/4 cup soy sauce
  • 2 tsp salt (you can use oyster sauce for more flavor)
  • 1 tsp grated ginger (optional)

Instructions
 

To make the wrapper:

  • In large mixing bowl, put the flour in and slowly add water and mix with your hands and knead into a smooth ball. This takes about 8-10 minutes. Cover with damp cloth and let rest for 1 hour.

To make the filling:

  • While dough is resting, heat the oil in the small saucepan for about 5 minutes to "cook" the oil. This will give the oil a nutty flavor. Set this aside and cool.
  • In a medium mixing bowl, place the cooled oil into the bowl and add the ground meat, egg, chives, sesame oil, soy sauce, and salt (or oyster sauce). You can microwave or cook a small piece to see if it has enough flavor for you and adjust.

Assemble the dumplings:

  • Divide the dough into sections, and roll each individual section into a long rope that is about 1 inch in circumference. Then cut little 1/2 inch disks from this rope and roll out each disk into flat circles.
  • Fill the flat circles with some filling and fold the dumplings, making sure to get the air out before pinching the edges to seal tight. Don't overfill or it may be hard to close the dumpling.

Cooking the dumplings:

  • Bring large pot of water to a boil, then place dumplings in the water one by one. Once it boils, then add a cup of cold water in and wait for it to boil again. Do this 2-3 more times until the dumplings all are floating and wrapper is cooked through. This method prevents the wrapper from becoming too soft and breaking in the boiling water.

Storing dumplings:

  • You can always flour a plate and place the raw dumplings on it with enough space in between so that it doesn't stick together. Then place the plate in the freezer for 15 minutes. Once the out shell is hard, then you can place them all in a zip log back and store in the freezer until you are ready to eat them.
Keyword chives, dumplings