Shrimp and Pork Filled Chinese Chive Dumplings

Shrimp and Pork Filled Chinese Chive Dumplings

These pan-fried Chinese chive dumplings are packed full of filling, and the dough is made from scratch.

Ingredients: 10 buns

Bread (strong) flour
50 g
Cake flour
50 g
Ground pork
200 g
Shelled shrimp
100 g
Chinese chives
1 bunch
Chinese soup stock base
1/2 teaspoon
Soy sauce
1 teaspoon
Sesame oil
1 teaspoon


1. Combine the bread and cake flours in a bowl. Add 5 tablespoons of boiling water, and mix with a rubber spatula. When the mixture is crumbly take it out and knead with your hands. Wrap up in plastic wrap and rest for 30 minutes at room temperature.
2. Knead together the ground pork, roughly chopped peeled shrimp, finely chopped Chinese chives and all the flavoring ingredients very well until sticky.
3. Divide the dough into 10 pieces. Dust your work surface and rolling pin, and roll out each piece into a circle that's a bit bigger than a gyoza dumpling skin. Place a portion of the filling in the middle, and wrap the dough around it and pleat the edges to seal them in the middle.
4. Heat up the vegetable oil in a frying pan. Place the dumplings in the frying pan with the sealed sides down. Cook until lightly browned. Add water, cover with a lid and steam-fry over medium heat for 4 to 5 minutes. When there's no moisture left in the pan swirl in some sesame oil, turn the dumplings over and cook until browned on the other side.

Story Behind this Recipe

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See Recipe ID: 202427 "Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.