Pork and chive is a classic Chinese dumpling filling.

They come in different shapes and colors, including coin-pouch and tael shapes which symbolize wealth and fortune.

For this recipe, the dumplings have pointy ears on both ends and a round bubble in the middle.

Pork and Chive Dumplings in a Lined Bamboo Steamer Next to a Kitchen Towel with a Bowl of Vinegar Sauce and Two Plates on Top

Simply Recipes / Frank Tiu

They are a lucky omen to welcome the start of theLunar New Year.

There are so many wonderful combinations for filling dumplings, usually involving a protein and a vegetable.

What are Chinese Chives?

Pork and Chive Dumplings in a Lined Bamboo Steamer

Simply Recipes / Frank Tiu

Chinese chives resemble small, thin scallions with flat leaves and are commonly used in Chinese cuisine.

They are different from the other chives in that they have a delicious garlicky flavor.

Look for fresh Chinese chives at the supermarket near the scallions and at Asian grocery stores.

Pork and Chive Dumpling Held by a Pair of Chopsticks over a Small Bowl of Chinese Vinegar and Next to a Steamer

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Choosing a Dumpling Wrapper

Most dumpling wrappers come in two shapes: squares and circles.

Dumpling wrappers usually come in white, yellow, and sometimes green.

Thewhite dumpling wrappersare wheat-based so they are softer, making them easier to pleat into a coin pouch-style dumpling.

Table Setting: Pork and Chive Dumplings in a Lined Bamboo Steamer, Two Small Bowls of Chinese Vinegar Sauce (One with Sliced Ginger), Two Plates with Chopsticks, and a Kitchen Towel

Simply Recipes / Frank Tiu

They are also the most commonly used dumpling wrapper since they pan-fry beautifully with a seared crust.

Wonton wrappersare made using egg yolks, giving them a yellow color.

They are more paper-like, so pleating might require a little more finesse and skills.

Pork and Chive Dumplings in a Lined Bamboo Steamer

Simply Recipes / Frank Tiu

Wontons are commonly boiled and steamed but can be pan-fried as well.

Since yellow resembles gold, wonton wrappers are the ideal choice for this Lunar New Year celebration recipe.

Steaming Chinese Dumplings

Steaming is a very common method in Chinese cooking.

Bowl of Ground Pork, Chopped Chives, Cornstarch, and Seasoning for Pork and Chive Dumpling Recipe

Simply Recipes / Frank Tiu

It is often considered to be a healthier or more mindful way of cooking since it doesnt require oil.

Steaming highlights natural flavors, so it is really important to have high-quality and fresh ingredients.

Its also a great cooking method for maintaining the delicate shape and folding of tael-shaped pork and chive dumplings.

Pork and Chive Dumpling Filling Mixed Together

Simply Recipes / Frank Tiu

Steaming food might feel like an intimidating process, but it is actually one of the easiest cooking methods.

Another perk: steaming tends to be very forgiving since the heat is evenly distributed and gentle.

In fact, you might already have all the necessary utensils and cookware to steam.

Pork and Chive Dumpling Wrapper (Square Wrapper) on a Counter Next to a Bowl of Water

Simply Recipes / Frank Tiu

In Chinese cooking, a wok is the default choice in cooking, including steaming.

The shallow and wide surface makes it an ideal choice to steam.

Use a heatproof plate that will fit inside the wok with the lid on top.

Tablespoon of Pork and Chive Filling in Dumpling Wrapper with Edges Brushed with Water for Dumpling Recipe

Simply Recipes / Frank Tiu

It is a wonderful way to get friends and family to participate by filling and forming the dumplings.

If you have any extra dumplings youd like to save for later, skip steaming them.

Line a baking sheet with parchment and spread the dumplings apart on top in a single layer.

Dumpling Wrapper Folded in Half, over the Filling

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Freeze for 4 hours or until fully frozen before transferring them to a plastic storage bag in the freezer.

The frozen dumplings can be stored for up to a month and steamed from frozen.

Mix together using clean hands.

Two Corners of Folded Dumpling Wrapper Brought to Center Forming a Filling Bubble. Corners Brushed with Water.

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Place a square wonton wrapper in a diamond formation with the bottom corner pointing towards you.

Cover the remaining wrappers with a damp paper towel so they dont dry out.

Dip your fingertips in water and brush along the edges of the wrapper to moisten.

Edges Pinched Together to Form a Tael Shaped Pork and Chive Dumpling

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You may have to dip your fingers a few times.

Place a tablespoon of dumpling filling in the center of the wrapper.

Fold the bottom half of the dumpling over to the top to create a triangle.

Tael Shaped Pork and Chive Dumplings on a Cutting Board

Simply Recipes / Frank Tiu

Seal by pressing along the edges.

Dip your fingertips in water and wet the bottom two folded corners of the wrapper.

Repeat with the remaining wrappers and filling.

Pork and Chive Dumplings in a Lined Bamboo Steamer in a Dutch Oven

Simply Recipes / Frank Tiu

Cover the dumplings with a damp tea towel or paper towel as you go.

Place 8 dumplings in the prepared bamboo steamer equally spaced apart.

Stack additional sets of dumplings in bamboo baskets on top, if available.

Pork and Chive Dumplings in a Lined Bamboo Steamer Next to a Kitchen Towel with Two Bowls of Vinegar Sauce and Two Plates on Top

Simply Recipes / Frank Tiu

Otherwise, steam in batches.

Cover and steam on high heat for 8 minutes.

The dumplings will be translucent and the filling will be cooked through.

Replenish the water and bring it to a boil for additional steaming sessions, if needed.

In a small bowl, add the Chinese black vinegar, sugar, and thinly sliced ginger.

Serve the dumplings hot with the sauce on the side for dipping.

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