Eggless Pork and Chive Dumplings
Few things hit the way a freshly pan-fried dumpling does — crispy on the bottom, tender and steamy on top, with a savory filling that practically bursts when you bite in. The pork and chive combination here is a classic for good reason: the fresh chives bring a mild oniony brightness that cuts right through the richness of the ground pork, while ginger, sesame oil, and a touch of white pepper round everything out beautifully. Many store-bought or restaurant dumplings sneak egg into the dough or filling, but this recipe keeps things completely egg-free without sacrificing any of that satisfying chew. The hot-water dough is the real secret — boiling water partially cooks the flour, making the wrappers silky, pliable, and easy to pleat even if you're new to the process. The pan-fry-then-steam method gives you those gorgeous golden bottoms alongside wrappers that are cooked through and just translucent enough to show off the filling inside. A quick dipping sauce of soy sauce and rice vinegar ties it all together, and a drizzle of chili oil takes it somewhere truly special. This recipe makes four servings, so it's just right for a weeknight dinner or a fun weekend cooking project with friends.
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ¾ cup boiling water
For the filling
- 12 oz ground pork
- 1 cup fresh chives, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp white pepper
- ½ tsp sugar
For cooking
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- ⅓ cup water
For serving
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
- 1
Combine the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork or chopsticks until shaggy clumps form. Once cool enough to handle, turn the dough out onto a lightly floured surface and knead for 3–4 minutes until smooth and no longer sticky. Shape into a ball, cover with a damp towel or plastic wrap, and rest for 30 minutes.
- 2
While the dough rests, combine the ground pork, chives, soy sauce, sesame oil, ginger, white pepper, and sugar in a small mixing bowl. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky. Refrigerate until ready to use.
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