Pan-Fried Chinese Pork & Chive Dumplings (Crispy Jiaozi)

Published: February 25, 2026
Victoria ChenVictoria Chen
Categories: Pork, Appetizers & Snacks, Chinese
Tags: Comfort Food, Dumplings, Pork, Chinese, Pan-Fried
A close-up, restaurant-quality photo of Pan-Fried Chinese Pork and Chive Dumplings (Crispy Jiaozi). Golden, crispy bottoms visible, tender steamed tops, filling peeking from a halved dumpling showing ground pork and bright green chives. Small dipping bowl with soy-black vinegar sauce and a drizzle of chili oil visible, garnished with chopped scallion. Styled on a simple ceramic plate with chopsticks, Chinese cuisine, warm natural lighting, shallow depth of field, appetizing and authentic presentation. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Pork Jiaozi

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

  • 1 lb Ground pork
  • 1 cup Chinese chives, finely chopped
  • 1 tbsp Ginger, minced
  • 2 pieces Garlic cloves, minced
  • 2 tbsp Soy sauce (for filling)
  • 1 tbsp Shaoxing wine
  • 1 tbsp Sesame oil (for filling)
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 1/2 tsp Sugar
  • 1 tbsp Cornstarch
  • 24 pieces Dumpling wrappers
  • 2 tbsp Vegetable oil (for frying)
  • 1/4 cup Water (for steaming in pan)
  • 3 tbsp Soy sauce (for dipping)
  • 1 tbsp Black vinegar (Chinkiang vinegar)
  • 1 tsp Sesame oil (for dipping)
  • 1 tsp Chili oil (optional)
  • 1/2 tsp Sugar (for dipping)
  • 1 tbsp Scallion, finely chopped (for dipping)

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Heat a 12-inch nonstick or cast-iron skillet over medium-high. Add 2 tbsp vegetable oil and swirl to coat.

  5. 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.

  6. 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.

  7. Remove the lid and let the dumplings cook another 1–2 minutes to re-crisp the bottoms. Transfer to a serving plate.

  8. 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.

  9. 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.