Chive Dumplings


Preparation info

  • Makes


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

These dumplings are lovely and light, thanks to the wheat starch flour used for the wrappers. Although there is an art to making them, the end result is well worth the effort. Some versions feature a filling of bamboo shoots or sweet Chinese turnips, but the Chinese chives used here add crunch and flavour. These are different from regular chives, being flatter and broader and with a fresh aroma.


  • 150 g/5 oz/1¼ cups wheat starch
  • 200 ml/7 fl oz/scant 1 cup water
  • 15 ml/1 tbsp vegetable oil
  • 50 g/2 oz/½ cup tapioca flour
  • pinch of salt
  • sesame oil, for brushing the dumplings
  • chilli sauce, for dipping


    1. Put the wheat starch in a non-stick pan. Add the water and oil and cook over low heat, stirring occasionally, until very thick. Remove from the heat and leave to cool for 15 minutes.
    2. Meanwhile, prepare the filling. Chop the chives finely, then put them in a bowl and stir in the soy sauce, sesame oil, pepper and cornflour until well combined.
    3. Heat a wok, then add the chive mixture and toss over low heat for 5 minutes. Stir in the lightly beaten egg to bind the mixture, then set it aside.
    4. Stir the tapioca flour and salt into the cool wheat starch mixture. Mix well, then transfer to a floured board. Knead the dough for at least 5 minutes, until smooth. Roll out the dough and stamp it out into 12 circles, 7.5 cm/ 3in in diameter.
    5. Place 1 heaped tablespoon of the filling on each dough circle and fold to make half-moon shapes. Seal the edges with a little water. Brush each dumpling with a little sesame oil to prevent them from sticking together when being steamed.
    6. Place the dumplings on a plate and steam over rapidly boiling water for 10 minutes. Serve immediately, with a chilli sauce dip.