Pan-Fried Chinese Pork & Chive Dumplings (Crispy Jiaozi)
Pork Jiaozi
Crispy pan-fried Chinese pork and chive dumplings with a savory dipping sauce.
Nutrition (per serving)
These pan-fried pork and chive dumplings are one of my favorite weeknight projects — simple ingredients, soulful flavor, and that irresistible contrast of a crisp bottom with a soft, steamed top. They’re Chinese jiaozi with a straightforward filling: juicy ground pork, fragrant ginger and garlic, and a big handful of chives for bright, oniony sweetness.
Folding dumplings is meditative and fun, and once you get the pleat technique down you can crank out a batch fast. Pan-frying then steaming gives you the best of both worlds: golden, crunchy bottoms and tender, juicy wrappers on top. Serve with a sharp soy-black vinegar dip and you’ve got a crowd-pleasing, cozy meal.
Ingredients
- Ground pork:1 lb
- Chinese chives, finely chopped:1 cup
- Ginger, minced:1 tbsp
- Garlic cloves, minced:2 pieces
- Soy sauce (for filling):2 tbsp
- Shaoxing wine:1 tbsp
- Sesame oil (for filling):1 tbsp
- Salt:1 tsp
- White pepper:1/2 tsp
- Sugar:1/2 tsp
- Cornstarch:1 tbsp
- Dumpling wrappers:24 pieces
- Vegetable oil (for frying):2 tbsp
- Water (for steaming in pan):1/4 cup
- Soy sauce (for dipping):3 tbsp
- Black vinegar (Chinkiang vinegar):1 tbsp
- Sesame oil (for dipping):1 tsp
- Chili oil (optional):1 tsp
- Sugar (for dipping):1/2 tsp
- Scallion, finely chopped (for dipping):1 tbsp
Instructions
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Make the filling: in a large bowl combine ground pork, chopped chives, minced ginger and garlic, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sesame oil, 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp sugar, and 1 tbsp cornstarch. Mix until sticky and well combined; chill 10 minutes if your pork is very soft.
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Set up an assembly station with wrappers, a small bowl of water (for sealing), and a tray dusted with a little cornstarch to place finished dumplings.
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Place about 1 rounded teaspoon of filling in the center of a wrapper. Dip your finger in water and moisten the wrapper edge, fold in half and pleat to seal, creating a small curved dumpling. Repeat until all wrappers are filled (makes about 24). Keep finished dumplings covered with a damp towel.
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Heat a 12-inch nonstick or cast-iron skillet over medium-high. Add 2 tbsp vegetable oil and swirl to coat.
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Arrange dumplings flat-side down in the hot skillet, leaving a little space between them. Fry without moving until bottoms are golden brown, about 2–3 minutes.
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Carefully pour in 1/4 cup water (it will sizzle), immediately cover the skillet with a lid, and reduce heat to medium. Steam until water has evaporated and dumplings are cooked through, about 5–7 minutes.
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Remove the lid and let the dumplings cook another 1–2 minutes to re-crisp the bottoms. Transfer to a serving plate.
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Make the dipping sauce: whisk together 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sesame oil, 1 tsp chili oil (optional), 1/2 tsp sugar, and 1 tbsp chopped scallion.
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Serve dumplings hot with the dipping sauce. Enjoy the contrast of crispy bottoms and tender tops while they’re fresh.
Tips & Notes
- Keep wrappers covered with a damp towel to prevent drying as you work.
- Don’t overfill wrappers — too much filling makes sealing hard and can cause breaks while cooking.
- If you want to make ahead, freeze assembled dumplings on a tray, then transfer to a bag; cook from frozen, adding a minute or two to steaming time.
