Pork and chive dumplings from Dumplings All Day Wong: A Cookbook of Asian Delights from a Top Chef by Lee Anne Wong

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy ginger dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chinese chives for garlic chives, and the book's "Fresh wheat flour dough" for dumpling wrappers.

  • chawkins on June 06, 2021

    I made half a recipe using store bought wrappers and garlic chives from the garden. I got 34 dumplings. I pan-fried them and since they all fit in one layer in my 12-inch non-stick skillet, I cooked them all in one batch adding one cup of water and flour mixture all at once. Photos showed top view of dumplings in skillet and bottom view when flipped onto a platter.

  • Kduncan on January 03, 2019

    Chopping all the garlic was the hardest part, my arm hurt by the end of mincing 1.5 cups of garlic. Overall pretty good, ended up pan frying these, the technique for it was really good.

  • imaluckyducky on May 28, 2017

    Very nice, classic flavor. Easy to make, although I became frustrated rolling out my own dumpling dough (note to self: get a heavier rolling pin) and ended up using the pre-made, frozen potsticker wrappers. This made closer to 80 pot stickers than 60. Freeze beautifully in a single layer on a sheet pan on wax paper, to be steamed or boiled or pan fried for an effortless lunch.

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