Chinese Chive Dumplings 韭菜餃子

by Yi on February 4, 2013 · 43 comments

Post image for Chinese Chive Dumplings 韭菜餃子

With the Super Bowl behind us it’s time to start thinking about the next game plan.  As some of you might already know, February 10th 2013 is the first day of Chinese New Year. This year is the Year of Snake!

According to this site, if your lucky element is fire, your fortune will begin to take off. Don’t know what your lucky element is? Find out from simple system. All you need is your birthday. If you are that lucky person with the fire element, you should also consider participating this giveaway I am hosting. The winner will take home a 10-piece wok set I am giving away and that winner could be you. You’ll have until Feb 17 2013 to enter to win.

Since food is a huge part of the celebration, I have included Chinese New Year dinner ideas from my past posts. Hope you’ll find something you like for this year’s celebration.

Chinese New Year Dishes

Clockwise from top left
Lu Wei (滷味) – Braised aromatic goodness
Turnip Cake (蘿蔔糕) – Classic Dim Sum Dish
White Boiled Shrimp (白灼蝦) – Simple and delicious
Black Sesame Tang Yuan (黑芝麻湯圓) – Chinese Glutinous Rice Ball
Eight-Treasure Rice (八寶飯)
Steamed Fish (清蒸魚) – Holiday family dinner essential

Now, let’s talk about this year’s dish. Dumplings or Jiaozi 餃子 in Chinese, are widely considered an essential part of Chinese New Year meals by many. Not only these dough-wrapped pockets are delicious to eat, the shape of dumplings also resembles the gold ingot (元寶) which means wealth and prosperity.

In many parts of China, making dumplings from scratch is truly a team work. The whole family would sit around the dinner table with divided task. Each member, in synchronization, would carry out one of the steps ranging from making the dough, to rolling the skins, to folding the dumplings, while chatting and watching the CCTV’s Spring Festival Gala.

Chinese Chive Dumplings 韭菜餃子

If you don’t have a whole family to work on the dumplings, you can still make them albeit with store-bought dumpling wrappers. I’ll show you how easy this is in a few more sentences. Chinese chive dumplings are my favorite but if you are not used to the taste of chive you can also use other types of veggies. Later on I’ll post a dumpling recipe with cabbage stuffing.

There are many ways to make dumplings and today Alice and I will show you one of the easiest ways to make some delicious dumplings, with step by step instructions!

Start with the filling. Chop the Chinese chive into small pieces. About 1/8 inch long.

Chinese Chive Dumplings 韭菜餃子

In a large bowl, combine the chopped chives with 1tsp of salt. Mix well and set aside for 20 minutes. This process will leave the chive to wilt, making it easier to mix later on.

Chinese Chive Dumplings 韭菜餃子

In the meantime, chop the ginger and scallion then mix them with I cup of water. The ginger scallion water will be used in flavoring the meat filling.

Chinese Chive Dumplings 韭菜餃子

Combine the wilted chive with pork, white pepper powder, soy sauce, sugar, cornstarch, and 1 tbsp of salt. Mix well using a soup spoon.

Chinese Chive Dumplings 韭菜餃子

Slowly add ginger-scallion-water to the filling while swirling the spoon in one direction until you have a paste consistency. Add the sesame oil and vegetable oil and mix for one more minute. All this stirring and mixing will make the meat absorb the liquid you add to it, resulting a juicy stuffing. Set the filling aside.

Chinese Chive Dumplings 韭菜餃子

To fold the dumplings, fist lay a dumpling wrapper flat on your palm. Then spoon about 1 tbsp of dumpling filling and place in the middle of the wrapper. Dip your fingertip in water and wet the entire edge of the wrapper. Make 3 pleats (or more if you want to go fancy) on one side of the wrapper then fold dumpling in half to enclose filling, and pinch the two edges together tightly.

Chinese Chive Dumplings 韭菜餃子

Place the dumplings on flour-dusted workstation. Repeat this process for the rest of the filling.

Chinese Chive Dumplings 韭菜餃子

There are many ways of cooking dumplings. The easiest is to boil them in water and serve with a dipping sauce. Steamed dumplings are also very popular in China. Of course you can also fry the dumplings to make potstickers.

Lastly, wish everyone a Happy Chinese New Year / Gong Hey Fat Choy / 恭喜發財 / Xin Nian Kuai Le / 新年快樂!

In tomorrow’s post, I will show you how to make the potstickers aka fried dumplings (and they are easy to cook I promise). So please don’t wander too far :)

P.S. if you make extra dumplings like I also we, you can place them in a Ziploc and freeze them in the freezer. Just make sure you sprinkle enough flour so they don’t stick.

P.S.S. I will also post a Youtube video on how to fold dumplings. Please check back soon!

P.S.S.S. If you absolutely are not into folding your dumplings, you can considering getting a dumpling makers such as the one shown below. This tool will make your life even easier!

Chinese Chive Dumplings

Rating: 51

Prep Time: 45 minutes

Cook Time: 15 minutes

Serving Size: 4

Chinese Chive Dumplings

Ingredients

  • 1/2 lbs. Chinese chive
  • 1 lb ground pork
  • 2 tbsp soy sauce
  • 1 tsp Sugar
  • Salt
  • 1tsp white pepper powder
  • 1 tsp sesame oil
  • 2 stalk scallion
  • 2 slice fresh ginger
  • 2 tsp cornstarch
  • 1 tbs vegetable cooking oil
  • 1 package round dumpling wrappers

Instructions

  1. Start with the filling. Chop the Chinese chive into small pieces. About 1/8 inch long.
  2. In a large bowl, combine the chopped chives with 1tsp of salt. Mix well and set aside for 20 minutes. This process will leave the chive to wilt, making it easier to mix later on.
  3. In the meantime, chop the ginger and scallion then mix them with I cup of water. The ginger scallion water will be used in flavoring the meat filling.
  4. Combine the wilted chive with pork, white pepper powder, soy sauce, sugar, cornstarch, and 1 tbsp of salt. Mix well using a soup spoon.
  5. Slowly add ginger-scallion-water to the filling while swirling the spoon in one direction until you have a paste consistency. Add the sesame oil and vegetable oil and mix for one more minute. All this stirring and mixing will make the meat absorb the liquid you add to it, resulting a juicy stuffing. Set the filling aside.
  6. To fold the dumplings, fist lay a dumpling wrapper flat on your palm. Then spoon about 1 tbsp of dumpling filling and place in the middle of the wrapper. Dip your fingertip in water and wet the entire edge of the wrapper. Make 3 pleats (or more if you want to go fancy) on one side of the wrapper then fold dumpling in half to enclose filling, and pinch the two edges together tightly.
  7. Place the dumplings on flour-dusted workstation. Repeat this process for the rest of the filling.
http://yireservation.com/recipes/chinese-chive-dumplings/

Chinese Chive Dumplings 韭菜餃子

{ 38 comments… read them below or add one }

1 Robin October 22, 2014 at 2:21 pm

Hi Yi,

How many dumplings does this recipe make if one is using the prepackaged round dumpling stickers? if you are going to freeze these – are they frozen right after making them but before steaming/cooking them? Thanks.
Your recipe really looks delicious. I grew some garlic chives this summer and have been wanting to try these dumplings.

Reply

2 Yi October 23, 2014 at 9:50 pm

HI Robin, this recipe yields between 25 – 30 dumplings using the pre-made wrappers. I normally freeze them raw and as soon as you finish wrapping them. Hope you get to use your home grown chives in this recipe :)

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3 sil shu September 2, 2014 at 1:11 pm

Yi, do you have the recipe for the dumpling wrapper?

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4 Yi September 3, 2014 at 9:40 pm

Hi There, yes i’ll post a dumpling wrapper recipe sometime. Please stay tuned.

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5 Marie Yan April 19, 2014 at 7:41 am

Hi, do I need to rinse out the chive with the salt in it before adding to the meat mixture? Thank you in advance

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6 Yi April 20, 2014 at 6:58 pm

Hi Marie, you don’t have to rinse the chive with the salt. Please let me know if you have any other questions. Thanks for visiting.

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7 Kathy January 6, 2014 at 10:27 pm

I tried it and they are prefect. But I did not add more salt in the step 4 and make half of recipe. I like yours is so clear and steps by steps. I will try the turnip cake next time.
Thanks!

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8 Estelle June 18, 2013 at 10:13 pm

Hello,
I’m not sure if I’ve just missed something, but I saw that there is cornstarch in the ingredients list, but I don’t see where it’s used in the instructions. Can you let me know?
Thanks! I hope to make these tomorrow, I’m so excited!
Estelle

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9 Yi July 7, 2013 at 9:23 pm

Hello Estelle, I am ssorry for the very late reply. Thank you for spotting the error I have added the use of cornsarch in the procedure. It’s added to the mixture in step 4. I apologize again for the late reply and I hope you were able to make these dumplings.

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10 Lori May 20, 2013 at 8:11 am

Hello! I would love it if you could help me find a recipe for Steamed Mini-Buns from the Seven Turns Bridge in Shanghai China and a soup that was called Satay Beef and Noodles from the Jin Jang Towers in Shanghai as well. In the 90’s I worked in China and started all my trips at the Jin Jang Towers and would order this EVERY time I hit the ground! I loved it! But for two years I have been unable to find a recipe to make this at home. I am very good at making noodles and would love to see if you could try this as well. I even tried to contact the Towers but could never get a live person on the phone to help me.

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11 Yi May 23, 2013 at 8:35 pm

hi Lori, first of all, thank you for stopping by my blog. I have never stayed at Jin Jang Tower but I am really curious about the satay beef noodle. I am going to do some digging and will let you know about my finding. Thanks.

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12 Sharon | Chinese Soup Pot March 6, 2013 at 12:55 am

Beautiful photos and what beautifully wrapped dumplings! I also made dumplings for Chinese New Year this year. This time, I followed a recipe my coworker gave me for making fresh flour dumpling wraps. I don’t know what possessed me to give me the courage to make my own wraps, especially since I’m not much of a baker/cook working with flour. But things did turn out well and I had fun making those dumpling wraps! Next time, I will try making them with your recipe for the filling! =)

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13 Yi March 6, 2013 at 10:36 pm

Hello Sharon, thank you for your visit. Yeah those homemade wrappers are definitely better than the store bought ones but as you mentioned it takes a lot of courage and skill to make the wrappers nicely.

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14 Juliet February 17, 2013 at 5:37 am

Thanks for posting this recipe with such clear instructions – would never have guessed they could be that easy to make!

Are there any other common traditional fillings? And (as the batch was rather large for the two of us) in general how long can they live in the fridge before cooking, or can they be frozen at this point?

Just off to have a traditional Chinese breakfast then :-)

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15 Yi February 17, 2013 at 7:15 pm

Hello Juliet, thank for checking out this recipe. Yes there are many other variations to the filing. I will continue this dumpling series with different types of fillings shortly. I’d suggest leaving the dumplings in the fridge for as many days as you would for meat so maybe 2 days the top. Yes you can freeze them in the freezer and keep them tightly seal for up to a month. Please let me know if you have any other questions!

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16 Sarah February 11, 2013 at 6:01 am

These look amazing Yi, I’m so excited to try them.

I spent two weeks in China during year 12 (Senior year I guess) at high school (12 years ago now) as part of my Manderin studies. We spent 8 days in Shang Hai, on our first morning there, 3 friends and I went out exploring early in the morning, and just around the corner from our hotel we discovered a little old man selling steamed pork buns and fried jiaozi. The jiaozi were one of the most delicious things I have ever tasted. We were there promptly at 7am every morning for the rest of our stay there, and I have been searching for a recipie ever since! This is the closest I’ve found.

We went looking for him at lunchtime once or twice, but he was always gone by midday. So I guess they were more of a breakfast food. I know those particular jiaozi had chives in them, but I’m not sure they had meat in them… at the time I thought it might be egg, but I’m not sure how an egg mixture would work in a dumpling like this.

Are these commonly eaten for breakfast? Is there a similar breakfast recipie that you know of? Any Idea what I’m talking about at all?

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17 Yi February 12, 2013 at 12:49 am

Hello Sarah, thanks for stopping by! To answer your question, fried dumplings or potstickers are very popular breakfast in China. When I grew up in China I had steamed buns and potstickers every other morning for breakfast. The breakfast potstickers are sometimes slightly skinnier with thinner wrappers than the regular dumplings.

As for the stuffing, the egg + chive stuffing is also common in China. My cousin who was vegetarian when she was little so every time we made dumplings for family reunion dinner we had to specially prepared the egg + chive filling for her.

If you would like to make the egg + chive stuffing, just simply replace the meat with scrambled eggs. You might have to make some adjustments with other ingredients to get the right flavor. Check out my potsticker post for the instructions on how to fry dumplings.

Please feel free to let me know if you have any other questions.

Thanks
Yi

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18 Sarah February 14, 2013 at 3:54 am

Cook the eggs first! of course! Thanks Yi, I’m so excited, I’m going to make them this weekend and eat them for breakfast all week next week :-D

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19 Yi February 14, 2013 at 11:58 pm

yup you got it. Please let me know how they came out. Thanks.

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20 Raymund February 11, 2013 at 1:41 am

Look at the pleats on those dumplings, perfectly done

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21 Yi February 12, 2013 at 12:40 am

Thanks a lot Raymund

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22 Maggie February 10, 2013 at 4:07 am

Glad I found your site! Can’t wait to try this out.

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23 Yi February 10, 2013 at 11:45 pm

Thanks for checking out my site Maggie

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24 Maggie February 10, 2013 at 2:14 am

Glad I found your site!

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25 Cath February 9, 2013 at 3:43 pm

they look so perfect… I wish I can do this :) I’ll try
Happy Chinese New Year
Cath

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26 Yi February 9, 2013 at 11:24 pm

Hey Cath, yes you can do it of course. Give it a try and you’ll find folding dumplings isn’t that hard and fun to do!

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27 DarkAgent February 8, 2013 at 4:12 pm

Mmmmm, yummy to my tummy.

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28 Yi February 8, 2013 at 10:09 pm

thanks for checking out the recipe DarkAgent!

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29 Angie@Angie's Recipes February 8, 2013 at 9:14 am

They look just like those from star hotel restaurants!
Happy Chinese New Year, Yi.

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30 Yi February 8, 2013 at 10:12 pm

Thanks Angie I am so flattered. Happy New Year!

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31 Nami | Just One Cookbook February 7, 2013 at 6:48 pm

Beautiful dumplings! I love chives and we always order chives dumplings at dim sum. My mom always used chives in dumplings but I haven’t added since my kids may notice the strong flavor…but they are old enough and I should experiment…hopefully they will find it tasty! Hope you have a great holiday! Happy New Year!! (I was going to use my horrible Chinese skill but then I realized I never typed it so I don’t know how to write it… haha).

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32 Yi February 8, 2013 at 10:24 pm

Hi Nami thank for dropping by. I hope your kids will take the chive dumplings one day. Happy Chinese New Year to you as well!

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33 Juliana February 7, 2013 at 5:18 pm

Wow, your dumplings look perfect Yi…and they are sure perfect for the Chinese New Year…thanks for the recipes…
Hope you are enjoying your week.

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34 Yi February 9, 2013 at 1:03 am

Thanks Juliana for your kind words. You have a Happy New Year as well!

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35 Jeno @ Week Nite Meals February 7, 2013 at 3:47 pm

Yi, those dumplings are gorgeous! Thank you for the Chinese New Year recipes, I am gathering up ideas and those are super helpful!

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36 kitchenriffs February 7, 2013 at 1:18 pm

I love dumplings! These look terrific. I’ve been playing around with them off and on for the last couple of months, and will definitely try your recipe. Looking forward to the pot stickers – one of my faves! Good stuff – thanks.

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37 Eva @ Eva Bakes February 7, 2013 at 10:09 am

These are beautiful! I have fond memories of making dumplings from scratch as a family. My dad rolled out the dough for the wrappers, my mom and I folded the dumplings, and my brother tried to help (albeit not very successfully!). The pork-chive combo is definitely one of our favorites.

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38 Yi February 9, 2013 at 1:04 am

Thanks Eva for dropping by. Yup, when I lived with my parents, we used to make dumplings like what you just described. Fun times!

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