Pork and chive pan fried dumplings with dipping sauce
Juicy pork and chive filling in tender dough, fried until crisp underneath and steamed until soft on top.
- Time1 hr 15
- LevelHard
- Costabout £1.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the flour and boiling water together with a fork, then knead for 5 minutes on a floured surface until smooth. Cover and rest for 30 minutes.
30 min - 2
Mix the pork, spring onions, Chinese leaf, ginger, 2 tbsp soy, sesame oil and cornflour in a bowl for the filling.
- 3
Roll the dough into a log and cut it into 24 pieces. Roll each into a thin circle about 8 cm across. Put 1 heaped teaspoon of filling in the middle, fold over and pinch the edges shut.
- 4
Heat 1 tbsp sunflower oil in a large lidded frying pan. Fit half the dumplings in flat side down and fry for 2 minutes until golden underneath.
2 min - 5
Pour in 100 ml water, cover quickly and steam for 6 minutes until the dough is soft and the pork is cooked through. Take the lid off and cook for 1 more minute to crisp the bases. Repeat with the rest.
6 min - 6
Mix the vinegar, 1 tbsp soy and chilli in a small bowl and serve for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.