Pork and Chives Dampling with Chilli Sauce

Dampling……..one of my favorite food in “YUM CHA”… Believe it or not, I can eat maybe 15 to 20 pcs of this dampling plus other yam cha dishes. I decided to make this dampling recipe because of curiosity on its standard cooking method. To be honest, I hate to do dampling because I am not that patient in wrapping and folding it one at a time. I am a Chef who loves the fast pace action in the kitchen. Well, Back to the cooking method, one of my Chinese workmate gave me 10 pcs of raw dampling, she ask me to cook it as our snack, when I was cooking it, she told me the right way, coz I am just boiling a water and pour on the dampling in the boiling water. She told me that the proper way is to drop the dampling in boiling water and wait until it boils again and place another cup of cold water. Then when the water boils, that was the perfect temperature, cooking time of a good dampling. Since she was a chinese, I believe her. Got an Idea and learn from her. So, What do you think? Is she right?………………Did you know that chives makes this dampling very aromatic and appetizing? Chives are part of the leeks, shallots, garlic and onion family. Chive plants have hollow stalks that grow up to 24 inches and these plants grown in clumps. The stalks are used in cooking and give out a light ‘oniony’ taste. Those who consume chives as well as the other plants from the onion family, can actually minimize their risk of getting cancer, especially prostrate cancer and gastrointestinal tract cancer.

Ingredients: makes for 50-60 pcs dampling

  • 3 cloves chopped garlic
  • 1 medium chopped onions
  • 400 gms lean pork minced
  • 100 gms peeled scrimp
  • 1 cup of chopped chives
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 pc fresh eggs
  • 1 tsp sesame oil
  • 100 grams grated carrots
  • 1 tsp seasoning soy sauce
  • 60 pcs dampling wrapper
  • 1.2 liter water for cooking dampling


  • In a bowl, combine all ingredients together. mix well.
  • Pour one spoonfull mixture in a dampling wrapper. gently fold. Repeat this procedures until mixtures are finished. Approx 50-60 pcs.
  • In a big pot, boil water and cook dampling. Wait until it boils and pour the remaining 200ml of water.
  • When it boils again, the dampling is ready
  • Serve with chilli sauce and lemon.
  • Enjoy!!

Posted on December 26, 2011, in Appetizers, Pork and tagged , , . Bookmark the permalink. 6 Comments.

  1. Mmmm….I wish I’d planted onions and leeks now. I planted garlic! Am tweeting this one out. Looks delicious!

  2. I absolutely love dumplings! I suspect I could eat just as many as you do if I were allowed to do it. 🙂 But I certainly understand your reluctance to make them: they are *very* labor-intensive. I’ve only made them by hand once (a LONG time ago). These are beautiful and make me think I’d better find a good restaurant nearby where I can get good dumplings again!!

    Hope you had a lovely Christmas with your family!

  3. Isn’t it dumpling?

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