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Steamed Pork, Glass Noodle & Chive Dumplings

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 15 minsscheduleTotal: 35 minsoutdoor_grillSteamed
Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

19 Steps Total
01
Preparation
00:00:25

Add 300g plain flour and 2g salt into a bowl, mix thoroughly with chopsticks.

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Watch out

Adding salt increases flour gluten, making wrappers springy.

Ingredients:all-purpose flour (300 g)Salt (2 g)
Tools:mixing bowlchopsticks
02
Active Cooking
00:00:37

Gradually add 180ml warm water (70°C) while stirring until flour forms dry-less dough flakes.

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Watch out

Keep water temp around 70°C

boiling water makes sticky dough, cold water makes hard skins

Ingredients:Warm water (60°C) (180 ml)
Tools:chopsticks
03
Waiting Time
00:00:52

Knead flakes into a rough dough ball by hand, cover and rest for 5 minutes.

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Watch out

Do not over-knead at first

resting makes dough easier to smooth later

Ingredients:all-purpose flour
Tools:lid
04
Active Cooking
00:01:08

Uncover and knead again until smooth, then cover and set aside.

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Watch out

Keep covered to prevent the dough skin from drying out.

Tools:lid
05
Active Cooking
00:01:29
warningStay safe

Boiling water present; put vermicelli in carefully to avoid splashes.

Boil 100g vermicelli in boiling water on low heat for 2 mins, turn off heat, cover and steep 3 mins.

local_fire_departmentLow heat for 2 mins, off heat steeped for 3 mins
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Watch out

Steeping with off heat ensures vermicelli softens completely without hard centers.

Ingredients:sweet potato vermicelli (100 g)
Tools:saucepan
06
Preparation
00:01:54
warningStay safe

Be careful with sharp kitchen knife when dicing pork.

Slice and dice 100g lean pork into fine pieces, finely dice 50g fat pork, and set aside.

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Watch out

Slightly freezing the pork beforehand makes it easier to dice finely.

Ingredients:lean pork (100 g)pork fat (50 g)
Tools:chef's knifecutting board
07
Preparation
00:02:30

Slice, julienne and finely dice 80g peeled carrot, set aside.

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Watch out

Dice carrot as fine as possible so it cooks through easily and tastes better.

Ingredients:Carrot (80 g)
Tools:chef's knife
08
Preparation
00:02:46

Trim roots off 200g washed and dried chives, finely chop and put into a bowl.

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Watch out

Chives must be thoroughly dried after washing before chopping.

Ingredients:Chinese chives (200 g)
Tools:mixing bowl
09
Preparation
00:03:02

Mix 1g baking soda into chives, then add 5ml oil and mix well to seal moisture.

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Watch out

Baking soda keeps chives green

oil seals cuts to prevent water loss

Ingredients:baking soda (1 g)Cooking oil (5 ml)
Tools:chopsticks
10
Preparation
00:03:26

Drain soaked vermicelli, rinse in cold water, snip with kitchen shears into small pieces, and mix with 5ml oil.

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Watch out

Rinsing cold and tossing with oil prevents snipped vermicelli from clumping.

Ingredients:Cooking oil (5 ml)
Tools:kitchen scissorsslotted strainer
11
Active Cooking
00:04:10
warningStay safe

Beware of splashing hot oil when adding pork to the wok.

Heat 15ml oil, fry fat pork until rendered and white, add lean pork till color changes, splash 10ml cooking wine and 2g five-spice powder.

local_fire_departmentMedium heat until colored
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Watch out

Sauté fatty pork first to render fat for maximum filling flavor.

Ingredients:Cooking oil (15 ml)cooking wine (10 ml)five-spice powder (2 g)
Tools:spatulawok
12
Active Cooking
00:04:50

Add carrot dice and sauté until tender, stir in 5ml dark soy sauce and 10ml light soy sauce.

local_fire_departmentMedium heat
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Watch out

Carrots need cooking in oil to properly release carotene.

Ingredients:dark soy sauce (5 ml)light soy sauce (10 ml)
Tools:wok
13
Active Cooking
00:05:08

Add vermicelli, 10g scallion, and 10g garlic, stir-fry quickly until fragrant, then turn off heat.

local_fire_departmentMedium heat, turn off after mixed
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Watch out

Vermicelli is cooked

stir briefly to absorb flavors, then turn off heat

Ingredients:scallion (10 g)Garlic (10 g)
Tools:wok
14
Waiting Time
00:05:30

Transfer cooked pork vermicelli filling to a big bowl, spread out to cool down completely.

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Watch out

Filling must be cool before adding chives, or residual heat will turn chives dark and watery.

Tools:mixing bowl
15
Active Cooking
00:05:41

Add chives and 3g salt into cooled filling, stir thoroughly with chopsticks.

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Watch out

Add salt last right before wrapping to prevent chives from releasing water.

Ingredients:Salt (3 g)
Tools:chopsticks
16
Active Cooking
00:06:09

Dust board with 10g flour, divide dough, roll into logs, cut into equal portions and dust with flour.

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Watch out

Make steamed dumpling dough portions slightly larger than boiled water dumplings.

Ingredients:all-purpose flour (10 g)
Tools:chef's knifecutting board
17
Active Cooking
00:06:43

Flatten dough portions and roll with rolling pin into circular wrappers with thick centers and thin edges.

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Watch out

Roll edges thin so dumpling seams are not doughy or raw after steaming.

Tools:rolling pin
18
Active Cooking
00:07:09

Place filling on wrapper, fold over, and pinch edges firmly shut from one end to the other.

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Watch out

Pinch seals tightly to prevent bursting and leaking juice during steaming.

Tools:spoon
19
Active Cooking
00:07:41
warningStay safe

Watch out for hot steam when removing steamer lid.

Brush steamer with 5ml oil, arrange dumplings, cover and steam over high heat for 10 mins after boiling, then rest 2 mins before uncovering.

local_fire_departmentHigh heat steam for 10 mins, off heat rest for 2 mins
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Watch out

Resting for 2 mins off heat keeps wrappers translucent and prevents collapsing.

Ingredients:Cooking oil (5 ml)
Tools:steamer potpastry brush

groceryAll Ingredients

all-purpose flour310 g
Salt5 g
Warm water (60°C)180 ml
sweet potato vermicelli100 g
lean pork100 g
pork fat50 g
Carrot80 g
Chinese chives200 g
baking soda1 g
Cooking oil30 ml
cooking wine10 ml
five-spice powder2 g
dark soy sauce5 ml
light soy sauce10 ml
scallion10 g
Garlic10 g

blenderAll Tools Needed

mixing bowlchopstickslidsaucepanchef's knifecutting boardkitchen scissorsslotted strainerspatulawokrolling pinspoonsteamer potpastry brush