Dim Sum Pork and Chives Crystal Dumplings

Dim Sum Pork and Chives Crystal Dumplings

Course: Dim Sum
Cuisine: Chinese
Prep Time: 32 minutes
Cook Time: 5 minutes
Rest the dough: 30 minutes
Total Time: 37 minutes
Servings: 30 dumplings
Author: Marvellina
Learn how to make steamed savory juicy pork and chives dumplings enclosed in soft and slightly chewy almost translucent crystal skin.
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  • 150 gr wheat starch (not wheat flour)
  • 30 gr tapioca flour plus more for dusting
  • 1/4 tsp salt
  • 1 tsp cooking oil
  • 240 ml boiling water


  • 450 gr ground pork (with some fat)
  • 450 gr garlic chives (flat-leaf chives) cut off the about1-2 inch at the bottom and chopped into 1-inch pieces



Preparing the filling:

  • Bring a small pot of water to a boil. Add the chopped garlic chives in there and let them sit for about 1 minute. Discard the water, rinse the chives with cold water and wring out any excess liquid from the chives.
  • Mix the blanched chives, ground pork and seasonings in a medium-size mixing bowl and stir to mix everything. Let them chill in the refrigerator while you prepare the wrappers

Making the wrapper:

  • Bring 240 ml of water to a rolling boil. Mix the wheat starch, tapioca starch, salt into the mixing bowl. Stir to mix. Add cooking oil and pour in the boiling water into the bowl and stir with a chopstick, when cool enough to handle, use your hand to knead until the dough comes together into a smooth non-sticky dough. Add more tapioca starch as needed
  • Cover and let the dough rest for 30 minutes. It is important to rest the dough and it will be easier to work with


  • Divide the dough into 5 pieces and roll them into long strips. Cut each strips into 6 equal portion of dough and you will get 30 small doughs
  • Place about 1/2 to 1 Tbsp of the filling in the middle of the dough. Fold the two edge together to form half circle. Place the dumplings in a bamboo basket or a plate lined with parchment paper 
  • Steam the dumplings over high heat for 5 – 7 minutes or until the skin is almost translucent. Lightly brush with cooking oil 

Store uncooked dumplings:

  • Place them on a baking sheet lined with parchment paper, not touching each other. Freeze in the freezer for 1 hour and then transfer to freezer bag (save some space). They will not stick to each other anymore
  • When ready to serve, steam over high heat for 10 minutes or until the dumplings are cooked through. Brush with some cooking oil and serve