Name: Pork Chive Dumplings with Sichuan Infused Oil Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: ¼ cup neutral oil (such as vegetable, canola, or avocado oil); 1 tablespoon Sichuan peppercorns; 1 star anise; 5 cloves garlic; ¾ cup water; 1 tablespoon fresh ginger, chopped; ⅓ cup scallion, roughly chopped; 1 pound ground pork (80/20 meat to fat ratio); 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 2 teaspoons dark soy sauce; 1½ teaspoons sesame oil; 1 teaspoon sugar; ½ teaspoon white pepper; ½ teaspoon five spice powder; ¼ – ½ teaspoon salt (used ½ teaspoon); 2 cups Chinese garlic chives, finely chopped; 1–2 packs store-bought dumpling wrappers

I can honestly say that Pork Chive Dumplings with Sichuan Infused Oil Recipe is one of those dishes that never fails to impress whether you’re serving a casual weeknight meal or hosting friends for a cozy gathering. The juicy pork filling paired with vibrant Chinese garlic chives wrapped in tender dumpling skins is delightful on its own, but that Sichuan infused oil truly takes it up a notch with its fragrant, slightly numbing heat. If you love dumplings but haven’t tried combining them with a spicy aromatic oil, you’re in for a real treat!

What makes this Pork Chive Dumplings with Sichuan Infused Oil Recipe worth trying is how the flavors balance so beautifully—savory pork, fresh chives, and a hint of sweetness from the oyster sauce, all brought together and enhanced by the Sichuan peppercorn and star anise oil. Plus, it’s a fantastic recipe to make ahead and share with family or friends. Once you get the hang of folding the dumplings (I’ll share some tips!), you’ll find yourself coming back to this comforting dish time and time again.

Ingredients You’ll Need

Each ingredient in this Pork Chive Dumplings with Sichuan Infused Oil Recipe plays a part in creating layers of flavor that are aromatic and satisfying. When shopping, look for fresh garlic chives—they give a unique, mild garlicky flavor that’s different from regular chives and really makes the dish pop.

Neutral oil (vegetable, canola, or avocado): Use a neutral oil to allow the Sichuan peppercorn and star anise aromas to shine without overpowering the dish.
Sichuan peppercorns: These give that famous tingly, numbing sensation—don’t skip them!
Star anise: Adds a warm, sweet licorice note to the infused oil.
Garlic cloves: Whole cloves infuse the oil with a gentle roasted garlic flavor.
Water: For the liquid puree base that helps mix the filling smoothly.
Fresh ginger: Brings a subtle zing and freshness to the puree.
Scallion (green onion): Adds mild onion flavor and freshness in the filling.
Ground pork (80/20 meat to fat ratio): Fat helps keep the dumplings juicy and flavorful.
Oyster sauce: Gives a rich umami kick that deepens the filling’s taste.
Light soy sauce: For saltiness and color without overwhelming the pork.
Dark soy sauce: Adds deeper color and a slightly sweet, robust flavor.
Sesame oil: Makes the filling aromatic and nutty.
Sugar: Just a touch balances all the savory notes.
White pepper: Warms the palate gently without being too harsh.
Five spice powder: Adds complexity with notes of cinnamon, cloves, and anise.
Salt: Enhances all the flavors evenly.
Chinese garlic chives: Finely chopped, they’re the star green vegetable ingredient that brightens every bite.
Dumpling wrappers: Store-bought ones save time, but fresh wrappers work beautifully too.

Variations

While I adore the classic Pork Chive Dumplings with Sichuan Infused Oil Recipe as is, I love encouraging you to tweak recipes based on your preferences or what you have on hand. Have fun experimenting with small twists—culinary creativity is always rewarding.

Vegetarian twist: Replace pork with finely chopped shiitake mushrooms and crumbled tofu. I tried this once for a friend who’s vegetarian, and the dumplings still had amazing savory depth thanks to the mushroom umami.
Spicy filling: Add finely minced fresh chili or chili paste to the pork mixture for an extra kick inside the dumpling, not just in the oil.
Wrap styles: Try different folding techniques—half-moon vs. pleated—to impress guests with your dumpling artistry.
Infused oil variants: Experiment with adding dried chili flakes or a splash of toasted sesame oil to the Sichuan oil for extra flavor layers.

How to Make Pork Chive Dumplings with Sichuan Infused Oil Recipe

Step 1: Prepare the Sichuan Infused Oil

Start by gently heating your neutral oil in a small saucepan over low heat. Add the Sichuan peppercorns, star anise, and garlic cloves and let the flavors infuse slowly—don’t hurry this part! You want the oil to take on those aromatic notes without burning the ingredients. Once it’s fragrant (usually about 8-10 minutes), remove from heat and strain out the solids. I keep this oil in a jar; it’s magic for not just dumplings but drizzling on noodles or veggies.

Step 2: Make the Liquid Puree

In a blender or food processor, combine water, chopped fresh ginger, and roughly chopped scallions. Blend until smooth to create a flavorful liquid base that mixes perfectly into the pork filling. This step might seem unusual, but it keeps the filling juicy and well-balanced.

Step 3: Mix the Filling

In a large bowl, combine the ground pork with oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, five spice powder, and salt. Pour in the liquid puree gradually, mixing thoroughly with a spoon or your hands until everything is uniformly incorporated. Lastly, fold in the finely chopped Chinese garlic chives—their fresh, garlicky notes make the filling sing. I find using cold hands helps keep the pork at an ideal temperature while mixing.

Step 4: Assemble the Dumplings

Set out your dumpling wrappers on a flat surface. Place a small spoonful of filling in the center of each wrapper. I like to wet the edges with a bit of water to help the dumplings seal tightly without splitting. Fold them into your favorite shape—whether a simple half-moon or a pretty pleated pouch, make sure there are no air pockets or gaps to avoid breakage during cooking. A tip: keep wrappers covered with a damp cloth as you work so they don’t dry out.

Step 5: Cook Your Dumplings

You can boil, steam, or pan-fry your dumplings depending on your mood. When boiling, drop them gently into simmering water and cook until they float and the filling is fully cooked—usually about 5-6 minutes. Pan-frying with steaming works great too: fry dumplings in a bit of oil until golden, then add a splash of water and cover to steam through. The crispy-and-soft combo is irresistible.

How to Serve Pork Chive Dumplings with Sichuan Infused Oil Recipe

An oval white plate holds ten pan-fried dumplings arranged in two rough rows. Each dumpling has a golden brown crispy side facing up and a soft, pale white steamed dough side in contrast. To the left of the plate, green onion stalks rest on a textured white cloth. Above the plate, a small round bowl with a colorful pattern contains dark red chili sauce with visible chili pieces. To the right of the plate, light wooden chopsticks lie on a white marbled surface. A red teapot with ornate patterns and a white circular symbol on its side sits at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing these dumplings with finely sliced scallions and a sprinkle of toasted white sesame seeds to add texture and a pop of freshness. A little drizzle of the Sichuan infused oil right before serving amps up the flavor and aroma. Sometimes, I add a dash of chili flakes if I’m feeling bold!

Side Dishes

For a full meal, I pair these dumplings with simple sides like steamed jasmine rice, sautéed Chinese broccoli with garlic, or a crisp cucumber salad dressed in rice vinegar and sesame oil. Light, fresh sides balance the richness beautifully.

Creative Ways to Present

For parties, I like to arrange the dumplings in a circular pattern on a platter with small dipping bowls of soy sauce, vinegar, and that Sichuan infused oil. Dressing up with edible flowers or microgreens adds a festive touch. You could also serve them in bamboo steamers to bring a little authentic restaurant vibe straight to your table.

Make Ahead and Storage

Storing Leftovers

If, like me, you usually make extra dumplings, store leftover cooked dumplings in an airtight container in the fridge for up to 3 days. They reheat well, especially when steamed or pan-fried again to revive the soft outside and filling.

Freezing

Freezing uncooked dumplings works fantastic. Arrange them on a baking sheet lined with parchment paper so they don’t touch and freeze until solid. Then transfer to a zip-top bag. This way, you can cook fresh dumplings any time without extra prep. I’ve been known to stash these for busy weeknights and it’s a lifesaver.

Reheating

When reheating, a quick pan-fry with a splash of water followed by covering to steam helps keep the dumplings juicy and tender. Avoid microwaving directly as it can make the wrappers tough or rubbery. Taking a little extra time here really pays off in taste and texture.

FAQs

Can I use a different meat instead of pork for these dumplings?

Absolutely! While pork is traditional and provides good fat content for juicy dumplings, you can substitute ground chicken, turkey, or beef. Just be mindful of fat content to keep the filling moist, and adjust seasoning to taste.
What if I can’t find Chinese garlic chives?

If garlic chives are hard to find, you can use a mix of regular chives and a small amount of garlic for flavor. The taste won’t be exactly the same, but it’s a good workaround that still delivers fresh herbal notes.
How spicy is the Sichuan infused oil?

The infused oil offers a mild to moderate spiciness with a unique numbing effect from Sichuan peppercorns, not overwhelming heat. You control the intensity by how long you infuse and how much you drizzle over the dumplings.
Can I make the dumplings completely from scratch?

Definitely! You can make homemade dumpling wrappers with flour and water for an authentic touch. It takes a bit of practice to roll them thin and evenly but the effort is worth it if you want a fully homemade experience.
What’s the best cooking method for beginners?

Boiling dumplings is the simplest method for beginners—it’s forgiving and helps ensure they cook through evenly without burning. Once you’re comfortable, try pan-frying for extra texture and flavor.

Final Thoughts

This Pork Chive Dumplings with Sichuan Infused Oil Recipe holds a special place in my kitchen because it combines so many delicious elements into one bowl of comfort. It’s approachable enough for weeknights but impressive enough for guests, which makes it a go-to recipe I happily share with close friends. I hope you’ll give it a try too—it’s one of those dishes that once you master, you’ll be making over and over with a big smile. Happy cooking and don’t forget to have fun wrapping those dumplings!