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daring cooks: chive dumplings

Recipe: chive dumplings

daring cooks – you got the onions chinese chives?

This month I’m not just a Daring Cook, but I’m the host of the Daring Cooks June challenge! First, let me pay homage to our most revered founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice, because we love them and they make the world a better place. I chose a recipe that was versatile enough for all manner of Daring Cooks: Chinese dumplings and potstickers. The recipe I gave for the challenge is a family recipe that I’ve blogged before. However, I wanted to push myself beyond the familiar and attempt a gluten-free version.

[EDIT] So there have been a few folks making noise about wheat starch and how it is not gluten free. Sources give conflicting conclusions on whether or not wheat starch is safe for consumption if you are celiac. So let’s be clear here – you need to make your own decision and you need to be responsible for that decision. If you think there is ANY risk, then you probably shouldn’t use it unless you enjoy playing with fire. If you aren’t affected by gluten, then you can probably safely consume wheat starch. This is a traditional recipe, it was not developed as a gluten free version – it is a type of dumpling that people make in Chinese cuisine. [END EDIT]

use wheat starch (not wheat flour!)

chinese chives (garlic chives)

If you’ve ever had dim sum, you have probably feasted upon many different kinds of dumplings. My favorite to order when I’m in a good dim sum joint is the chive dumpling. While I was looking up a gluten-free version of the Chinese potsticker for our alternative Daring Cooks, I ran across several recipes for chive dumplings and knew I had to try these at home.

chop the chives


Chive dumplings are typically filled with Chinese chives (also known as garlic chives) and shrimp. Chinese chives aren’t like regular chives. They have a fantastic garlic scent and flavor that makes them a perfect partner in any stir-fry or dumpling. These chives can usually be found fresh in well-stocked Asian markets. They are also incredibly easy to grow at home. I made the trip to Denver to purchase two bunches of Chinese chives. They usually have a lot of fine grit or sand, so thorough washing is recommended. After sautéing the chives, I mixed them with some salt and coarsely chopped raw shrimp meat.

chopping the peeled and de-veined shrimp

the filling

When the filling was done, I got started on the gluten-free dough – a first for me! Amazingly, my little Asian grocer in Boulder had wheat starch. I wasn’t able to find tapioca starch, but the recipe said I could substitute more wheat starch in lieu of tapioca starch. Now, I know a lot of gluten-free folks are really skeptical of wheat starch, because isn’t wheat gluten the source of much of their woes? As the responsible host, I read up on how wheat starch is made. It is a by-product after wheat gluten is removed. Certain brands that are certified gluten-free are probably trustworthy enough for gluten-free cooks (and backed by Celiac groups). I know there are some wonderful gluten-free cooks out there who found other great alternatives that worked out for their dumplings. Use your best judgment.

[EDIT] If you prefer to avoid using wheat starch, there are some awesome dough wrapper recipes that terrific and talented people have developed. Here are a few:

Angela’s Kitchen: Gluten-free version

Hey, that tastes good!: Vegan and gluten-free

Jen’s Kitchen Blog: using gluten-free flour mix

mixing boiling water with the starch to make the dough

cutting segments

I think because I used all wheat starch for the dough, mine was especially non-pliable. The dough tears very easily, although it also mashes back together just as easily. I’m used to my flour-based dough which is beautifully elastic, so this was new and a bit of a challenge. Even rolling out the wrappers required gentle handling and extra dusting of wheat starch to keep things from sticking to the board and rolling pin. There is little tolerance for over-filling the dumpling too, since this wrapper just cannot stretch to accommodate more.

gently rolling out each wrapper

folding pleats like a galette

I didn’t attempt to fold the dumplings in the way I fold my regular potstickers because I’ve always seen these folded in the round, cute package. So I attempted to emulate what I could recall from all of those great dim sums in Southern California and the Bay Area.

pleating all the way around

sealing the dumpling

I pan fried these the way I would pan fry my usual potstickers, but they were fried folded-side down first to help seal the dumpling. When they were done, Jeremy couldn’t wait to dig into them. They tasted great, but I have to say that the dough wasn’t what I remembered. I think this all wheat starch version is just a little too starchy and not more chewy and delicate like the ones in the restaurants. Hopefully I will give it another shot with tapioca starch in the mix next time. Still, it was great to learn another technique and I have some gluten-free friends who would probably love to try some Chinese dumplings.

Thanks to all of the awesome Daring Cooks who participated in this challenge. Please be sure to see the creative and beautiful dumplings and potstickers others have turned out this month at the Daring Cooks Blogroll.


serve hot and happy

Chinese Chive Dumplings
[print recipe]
based on this recipe

Note: for the original Chinese dumplings and potsticker recipe, go here.

8 oz. (250g) chinese chives, cleaned, trimmed, and chopped into 1/2-inch pieces
4 oz. (125g) shrimp, peeled, de-veined, coarsely chopped
vegetable oil (something without strong flavor)

1 1/4 cup (165g) wheat starch
1/4 cup (35g) tapioca starch (or 1/4 cup wheat starch)
1/2 tsp salt
1 cup (236g) boiling water
1 tsp vegetable oil

To make the filling: Heat 2 tablespoons of vegetable oil in a frying pan. When the oil is hot, sauté the chives, adding salt to taste, until they are cooked. Remove from heat. In a mixing bowl, combine the chives, the raw shrimp meat, and more salt (maybe 1/2 tsp).

To make the dough: Combine the wheat starch, tapioca starch (or more wheat starch if you don’t have tapioca starch), salt, boiling water, and oil in a bowl and mix it together until combined. While dough is hot, begin kneading the dough until it is smooth, but no longer sticky. Add more starch as needed during this process. Cut the dough into thirds and roll each third out into 8-inch cylindrical pieces. Cut each roll into six pieces. and keep them covered with plastic or a damp cloth. To roll the wrapper, you can place a piece of dough between two squares of parchment or wax paper and roll it out that way, or you can carefully roll it out on a work surface dusted with wheat starch. The wrapper should be about 4 inches in diameter.

Fill each wrapper with 1-2 tablespoons of filling and pleat the wrapper together so the filling is sealed inside. Heat a tablespoon or two of oil in a frying pan on medium-high flame and arrange the dumplings in the pan so that they are not touching, folded-side down. Cook for a couple of minutes on each side until they begin to brown. Add 1/2 cup of water to the pan (careful of the splatter) and cover the frying pan with a tight lid. Reduce the heat and let it simmer for 3 minutes or until the dough looks translucent at the edges. Remove the lid from the pan and increase the flame to medium and continue cooking for another few minutes until the water has evaporated. Crisp both sides to a light brown color. Serve hot. Makes 18.

124 nibbles at “daring cooks: chive dumplings”

  1. peabody says:

    Yum! Those look awesome.
    I was unaware that there was a spin off group. Good for you guys for expanding.

  2. DC Challenge #2 – Gluten Free Gyoza with Roasted Duck and Spinach Filling served with Sweet Cherry and Apricot Dipping Sauce « Jenn Cuisine says:

    […] hosted by Jen of Use Real Butter and you can see her instructions for making potsickers here and here.  However, to make them gluten free, I used Elise’s recipe over at Hey That Tastes Good. […]

  3. Dharm says:

    Jen! Thanks so much for hosting this challenge – it was really awesome to be able to make my own dumplings! This is something I would never ever have dreamt of doing if not for the daring cooks. As always, I just love your step by step pics and your detailed post. Your Dumplings look just superb! Thanks again dear friend!

  4. Jennifer says:

    Those look great! Thanks for hosting this challenge! I thought these were the most amazing things I had eaten in some time.

  5. abby says:

    they look brilliant jen – i loved making dumplings again and really enjoyed this challenge!

  6. Anh says:

    Jen, what a great attempt! I know how hard to roll the wheat starch stuff… Cannot remember how my MIL did it, but her dough was quite easy to work with. I love pot sticker, but I like the dough made from wheat starch. :D

  7. Simone (junglefrog) says:

    Those looks absolutely delicious Jen. Thanks so much for coming up with this challenge!! I loved making the dumplings, although I had a bit of a hard time deciding on the correct thinkness and then the pleating… But it was great fun, so thanks again!

  8. Wendy says:

    Ah! These look lovely. Makes me even want to try making your dumplings too! I wonder if using wheat starch gives the dough a ‘fan guo’ (粉果)type of texture?

  9. Audax Artifex says:

    Jen thank you for hosting this challenge your dumplings like fab and I like the way you ‘pleated’ them very nice. And thank you for all your wonderful advice in the forums. Your photos are first class and very clear and show all the points of the recipe. Cheers from Australia, Audax. I really loved this recipe and will be making again and again.

  10. Anula says:

    THANK YOU for a great challenge! I always wanted to try and make my own chinese dumplings – this recipe is definietly a keeper :) I had a great fun making them and they were delicious! Your instructions were very clear and helpful! Cheers!

  11. Steve says:

    Wow, chinese chives! They sound delicious. If only I had a well stocked Asian grocer in my neighborhood! Dumplings loog great too!

  12. Bridget says:

    Wow, the packaging is so cute. I love those pleats. I have actually tried to make gluten-free dumpling wrappers once, I think using a GF baking mix. It was a disaster.

  13. Fiona says:

    Hmm…I might make these tomorrow. Love it when you cook Chinese, as it’s the best available tutorial for me.

  14. Manggy says:

    Gosh, you have way more patience than I do with unruly doughs, but then again you guys have way less humidity too ;) They really do look the part, so I think the gluten-free substitution was a success, all things considered, right? I love the galette-y shape! :)

  15. Lisa says:

    Oh, jen, those chive dumplings look amazing! Thank you SO MUCH for this amazing challenge. I can now pleat dumplings for the first time ever thanks to your amazing instructions! Also, I had so much fun with it, that it briefly took my mind off something traumatic that recently happened. I will now be making dumplings, homemade dough and all, forever, and as much as I can! One of the best challenges since I joined the Daring community!

  16. katie says:

    I love your dumplings! I can’t wait to see all the Daring Cooks’ versions!

  17. Kiara says:

    Thanks for the great challenge, Jen! Your dumplings are adorable, and I love the sheer white wrappers. I think I’ll have to try making those now :)

  18. Jenn says:

    Your dumplings just amaze me, they look so perfect! Thanks for this challenge!

  19. Tina says:

    Jen, thanks so much for a wonderful challenge. Enjoyed making the dough.

  20. Shellyfish says:

    Loved, loved, loved this challenge! This was fun and delicious – thank you so much!

  21. Lori says:

    So pretty. Thank you so much for this challenge. Its so cool to see all these dumplings. My favorite food.

  22. Susan/Wild Yeast says:

    Jen, thanks so much for this terrific challenge! Your instructions and photos are always perfect and so inspirational. I actually have garlic chives growing (let’s say volunteering) in my yard, so chive and shrimp filling will be my next potstickers for sure.

  23. Susan at Sticky,Gooey,Creamy,Chewy says:

    Those look lovely, Jen! I love to make dumplings, though mine aren’t as pretty as yours. I really wanted to join Daring Cooks, but I was afraid that I wouldn’t have time for another monthly challenge. Now, I’m sad that I didn’t!

  24. Singing Horse says:

    Thanks so much, Jen, for choosing this very interesting challenge! I totally enjoyed it and eating all the dumplings and potstickers. Your gluten-free dumplings look just really smashing. Yummy yummy! Thanks again!

  25. Audax Artifex says:

    WOW thanks for your wonderful comments you left on my blog I really loved them. Yours with respect. Audax.

  26. Daring Cooks: Chinese dumplings/potstickers (aka gyoza in Japanese) « Jen's Kitchen Blog says:

    […] The June 2009 Daring Cook’s challenge was hosted by Jen of use real butter. Jen challenged us to create chinese dumplings/potstickers (aka gyoza in Japanese). You can see the full details of the challenge here and check out Jen’s post here. […]

  27. Alissa H says:

    Jen, I’ve been reading your blog for quite some time, and as a Celiac, always on the look out for recipes you post that I can alter so that I can eat them (you kill me with your baked goods!). But I have to say, I would NEVER touch wheat starch with a ten foot pole. To me, that is like playing with fire knowing I WILL get burned. I would be interested to see how these would turn out with other starches (tapioca, potato and/or corn). My guess is that most celiacs wouldn’t touch this either. The cost I would pay if there was even a touch of gluten mixed in with that starch wouldn’t be worth the dumplings, no matter how much I miss eating them.

  28. Barbara says:

    I really loved this challenge and will make these a regular meal in our house!

  29. isa says:

    Your dumplings just amaze me, they look so perfect!
    Loved, loved, loved this challenge! This was fun and delicious.
    Thank you so much!

  30. Erin says:

    These look incredibly delicious!

  31. Tony says:

    so pretty, Jen! I love how they look and I also love how they stand out against the blue background on that last shot :D

  32. Mary says:

    Jen, your dumplings and photography are lovely, but I really wanted to make sure I thanked you for this wonderful challenge. Your time and effort are greatly appreciated. Have a wonderful day.

  33. Denise says:

    Jen, thank you for such a great, first Challenge for me! Again, as a new blogger, your blog and photography is an absolute inspiration to me, and I especially love how we both try to include our dogs in a post now and then! Dooley sent Kaweah a little greeting in my Gyoza blog post this morning.

  34. Jenny says:

    Thanks for a great challenge jen, they looked like a right hassle, so I never got round to making them, but the challenge made me get them done and I really loved making them, we had a really fun evening making them and eating them. I’m hoping this will be a regular occurance, thanks for helping me get my husband back into the kitchen!!

  35. natalia says:

    Ciao Jen ! I really wish to thank you for the wonderful recipe you shared with us ! It was such a success in the family we’ll try them more and more ! I wish I was there to try the shrimp and chinese chives !!! Grazie !

  36. Connie @ Tales From The Fridge says:

    Thanks for the awesome challenge! I love making these and I let my hubby help!

    Your chive filling sound delcious and I love how you pleated them. We need practice with the pleating….but we’ll get there!

  37. Kimberly says:

    These look super-yummy! The Whole Foods on Pearl and 28th has tapicoa starch. It’s Ener-G brand tapioca flour (which is the same as tapioca starch). It was either in the gluten-free area next to the bulk bins, or in the flour section.

  38. Simona says:

    Thank you so much, Jen for a great challenge. I would never have attempted this by myself.

  39. Ivonne says:

    And what a host you are!!! Seriously Jen, thank you. I loved making these and loved eating them even more. Thank you thank you thank you for being such an amazing teacher!

  40. Cream Puffs In Venice - Daring Potstickers … otherwise knows and Yum. says:

    […] Effortlessly (at least to me), she demystified a dish that I have only ever had in Japanese restaura…. […]

  41. Angie says:

    Thanks for a great first challenge! My cooking chops were definitely stretched! Thanks for your amazing photos and tutorials!

  42. LegalAlien says:

    Thanks for this challenge, I didn’t even know that I could make these dumplings myself, till I tried!

  43. Andrea says:

    Jen, I can’t begin to tell you how fun it was for me to make these myself for the very first time! Thanks for all the information you gave to help us succeed in the challenge. You were a great host!

  44. Amy I. says:

    Jen, thank you so much for hosting this challenge! I feel empowered and inspired (cheesy, I know) now that I’ve successfully made this recipe (SO delicious). Your chive dumplings look great. I have some Chinese chives left over from the challenge, maybe I’ll whip up another batch to use them up!

  45. charlane says:

    I woke up craving dumplings this morning

  46. farmerpam says:

    I’m always looking for stuff to make for a celiac friend, thanks for the idea, will try it soon.

  47. Madeline says:

    Thanks for the great challenge Jen! I had a lot of fun making the potstickers and will never buy premade wrappers again. Your step-by-step instructions were such a great help. Thanks again!

  48. Claudia says:

    Oh do these looks ever so scrumptious. ‘My family would fall in love with me all over again. I am working on my nerve to do all from scratch. I love these things and have never made them. You are an inspiration!

  49. shayne says:

    I very much enjoyed the chance to make pot stickers. My 3 year old is a pot sticker nut so we had a lot of fun making them and eating them. thank you

  50. Suzie says:

    Thank you so very much for choosing this challenge – it was my first as a Daring Cook and it made me so very happy. I really was thrilled and will definitely continue to make these. Your inspiration and guidance in the recipe made all the difference!

  51. Lis says:

    One of my best challenges, Jen.. thank you so much. Even though my pleating sucked rear-ends, the final product was soooooooooooooooo delicious! I will be making these again and again.. Trader Joe’s Gyozo is dead to me now. heee!

    Hugs & Love!

  52. Pat says:

    Jen, I really really enjoyed this challenge! I love dumplings and never thought I could make them. You made it look so easy in your tutorial and I was so pleasantly pleased to find that was true. I had a little difficulty pleating mine but I’m sure with practice I will get better at that. I’ll definitely have practice as I plan on making them often, and experimenting with the fillings, as my family enjoyed them so much.
    Thanks so much!

  53. Judy says:

    Thanks so much for your comment. I really loved this challenge — both the making and the eating. I’m looking forward to playing with the recipe with different filling variations. You are a terrific hostess!

  54. Esi says:

    I had a really great time making this and I am so happy you picked it as it’s something I have always wanted to try. The gluten free version sounds interesting too.

  55. Shandy Hanke says:

    You are wonderful!!! I followed your 41 page instructions and had no problem. Thank you for showing all the pictures and giving great directions. You made making the pot stickers do-able for me and now I can not wait to make another “large” batch. I LOVE your Chinese chive dumplings….Yummy!

  56. Nichole says:

    I just wanted to say a HUGE THANK YOU for this month’s recipe. I literally felt I was reliving my childhood making these. Watching my grandfather make them by hand every time I stayed with him.
    I love your blog and visit frequently. Thanks again Jen so much.
    Take Care.
    Not so vanilla

  57. Isolated Foodie says:

    Jen, your chive potstickers are too cute for words! I’ll have to try that folding method sometime. I’ve eaten the chive dumplings like these at dim sum before and love them. Thanks so much for the challenge and for visiting so many (ALL???) of the posts!

  58. Melinda says:

    Hi Jen – thank you so much for a wonderful Daring Cooks challenge this month! I love Chinese dumplings and I really enjoyed learning how to make them. It was not as difficult or time-consuming as I imagined it would be. Thank you also for the very detailed instructions and photos – they really helped!

  59. Daring Cooks: Pork Potstickers « Appoggiatura says:

    […] before, and I have a filling recipe that I love.  So where’s the challenge?  Jen, of use real butter, asked that we make our own wrappers.  In my prior potsticker experience, I’ve bought […]

  60. Tartelette says:

    I am not a DC but I also want to thank you for posting dumplings again and this lovely version for the simple reason that it finely will motivate my hiney to make them and pleat like the rest of the world :)

  61. Sarah says:

    Thank you so much for the wonderful challenge this month!
    These are so pretty… I’m obsessed with dumplings now thanks to you – I want to try these just for the sake of it :D

  62. Lauren says:

    Awesome challenge! Your dumplings look amazing =D.

  63. Bice says:

    Thank you so much, Jen for theese great challenge.
    It was such a success in the family we’ll try them more and more.
    I have made first time 50 dumplings, second time 75 dumpling!!
    It’s wonderful!!!
    Your blog is very nice, I think to try other your recipes.
    congratulations also for your beautiful photographs.

  64. VeganPower says:

    Thank you for this challenge, very well explained and image is even better:)
    I am much inspired by your photo presentation, I wanted to make the challenge even the smallest details (I tried) to do almost like you!
    I am therefore pleased to have got this challenge was very good:)

    Bravo à toi

  65. Esther says:

    Thanks so much for hosting and finding a gluten free version too. I finally managed to do my post properly with extra pictures and so on. I think I will try and find so certified gluten free wheat starch just to see how it differs and I know it is used in some products from very reputable companies here who garantee their products are gluten free.. though it still feels strange that some thing from wheat could be safe :)

  66. climbhighak says:

    Your challenge was inspiring and fun. All of your dumplings came out beautiful.

    I also am digging on your chopsticks and ceramic knife.

  67. joanne at frutto della passione says:

    Thanks for hosting the challenge Jen, I loved making these and will definitely make them again.

  68. Lisa says:

    Jen, I forgot to ask. For this particular dough recipe…is tapioca starch the same as tapioca flour or is it finer like cornstarch?

    Also, even though I loved the way my dumplings came out, I didn’t get that translucency that you and many got after steaming. Could I have possibly not rolled my dough rounds thin enough? I thought they were about 1/8th, but now I’m not so sure.

  69. Jerry says:

    As a long time use real butter blog (who sadly hasn’t commented before) reader I was looking forward to trying this challenge. I was happy that we had to make our own dough because I would have taken the easy route I have always taken in the past and used store bought. This was a great recipe and far less complex than I was anticipating.

    Thanks for pushing me a bit as a cook!

    Is your mom basking in the praise of the family recipe? LOL

  70. art and lemons says:

    Thank you for this incredible challenge! Your precise, detailed instructions and photos turned out some lovely dumplings instead of tiny bear claws!

  71. Alana says:

    Your photos are just gorgeous… thanks for a great challenge- it was an excellent kick in the pants for this daring cook!

  72. Valérie says:

    Thank you SO much for this challenge! I really loved it!

    I love that you chose to “challenge” yourself too, by stepping out of your comfort zone. Your dumplings look amazing (no surprise here). And hearing you praise Chinese chives so much, I really want to try some one day!

  73. Lori @ RecipeGirl says:

    They’re so cute! I didn’t do this challenge, but I’m loving see all of the variations. What a great idea.

    One thing is for sure… I’m going to be getting the Chinese Chives on my next trip to the Asian market. I love how you described them!

  74. veron says:

    If there is something I wouldn’t get tired of eating every week, it’d be potstickers…this looks so yummy with shrimp and chives.

  75. Hornedfroggy of My Baking Heart says:

    Thanks so much for this challenge, Jen! I loved making them with my mom, but also trying something I never would have on my own! You’ve got some really great pictures!! :)

  76. rose says:

    Thanks for the challenge! We had a great time!! Yours look delicious, I love the twist on the pleating.

  77. Olga says:

    Yours look adorable! And the photos are just magic.

  78. CRUISNDIVA says:

    Thanks again for the challenge!! I wish mine looked more like yours but I guess practice makes perfect :)

  79. Mimosa says:

    Even if I never made/bake anything on your site (which I will) – keep those photos coming.
    They are absolutely beautiful – make me want chuck the 9-5 and become a hobo.
    New to the site through wild yeast

  80. John (Eat4Fun) says:

    Thanks for hosting this month’s Daring Cooks Challenge. Your recipe and illustrations were terrific. In fact, I’ve overcome my potsticker pleating phobia. :-) Good stuff!

  81. Jenny says:

    Oh I love the looks of your dumplings and wish I’d have tried making them like that instead of the other way. Still haven’t seen the chives but I’m going to go looking as I think we would like this version.

  82. Megan says:

    Jen – these look amazing – but you are the expert!! Thanks so much for posting great step-by-step pictures and for challenging me to make potstickers. And thank you for stopping by my blog to see my results!

  83. Chris says:

    Thanks for a great challenge!
    And if you have any other ideas on how to use up Chinese chives…pass them on (I think I got at least a pound for like $2 at my local Asian market…yikes!). :)

  84. Elle says:

    This was such a fun challenge Jen! Thanks for all of your assistance, tips, encouragement and enthusiasm! I like the fold pattern on these…might have to try more dumplings!

  85. Angela says:

    Here’s the link to my post. I posted it on my blog on the 14th, I hope that’s all I had to do … it’s my first time.

    Jen, thanks for the challenge. I really enjoyed making the dough myself. Just pulled a few out of the freezer for a quick lunch of dumpling soup. I’ll be making these again, for sure. I like the idea of doing a double batch of dough, to use all the filling and then freezing some of them for later use.

  86. Anna at Mediocre Chocolate says:

    Yours look so beautiful! I would never have the patience for rolling and pleating every single one–really gorgeous. Excellent challenge!

  87. Megan{Feasting on Art} says:

    Thank you so much for hosting, I really enjoyed this challenge. Your pleating is so so beautiful, mine was a bit sad but still tasted great.

  88. Ruth says:

    I tell you what….you are amazing!!! I have tried making these and never achieve the perfect dumpling, I can only feel inspired again, a must try!!! thanks for sharing!

  89. Amy says:

    great choice! I’ve tried making these in the past and I couldn’t get the skin as chewy as dimsum restaurants. I used tapioca starch in my dough but I remember it being just as fragile as you described.

  90. Diann says:

    Thank you for leaving such a nice comment on my dumpling post. Your recipe was so good and your simple dipping sauce to go with the dumplings got as many raves as the dumplings!

  91. Haley J. says:

    Ooh. Chive dumplings. Garlic chives may be the greatest herb ever, and I am endeavoring to grow some just for my love of dumplings. I love the shape you made yours in! Thanks for being such a great host and choosing a delicious, delicious food for this month!

  92. Francesco says:

    This looks fantastic!!
    But I have never heard of en never seen the chinese chive :-(
    I will think of a replacement

  93. Marilu Pérez says:

    Jen Yu!
    Thanks for teaching me how to do a dumpling. I love this ones too! Nice way of wrapping them!

  94. Marija says:

    They were delicious. Thank you for the recipe!

  95. Jocelyn says:

    They look very nice, but they are *not* gluten-free. Your standard run of the mill wheat starch is not gluten-free, no matter what you may have read. Not only will it likely still contain some form of residual prolamins (gliadin), there’s nothing to indicate your starch was milled in a dedicated, gluten-free facility, so cross contamination would certainly be an issue.

    Keep it up. I look forward to seeing a truly gluten-free recipe someday! Meanwhile, please don’t post dangerous information suggesting that folks with celiac disease can actually eat this dish made with wheat starch! Current medical advice in the US is for folks with CD to avoid wheat starch.

  96. Frenchie says:

    Obviously yours look beautiful! Thank you for hosting this challenge. I was so happy to make something that I have never made before.

  97. daring cooks: chinese dumplings « serendipity brought anchovies says:

    […] about this, Jen has such a fabulous description on her blog here (the original recipe) as well as here (the challenge […]

  98. Bumblebutton says:

    I’m impressed that you challenged yourself again–and I just loved those darling plump spheres of deliciousness. Thank you so much for bringing this challenge to the table–it never even occurred to me that you could make your own dough! How fun! Great job on hosting–everything was so clear and well described!

  99. asti soehoed says:

    thank you soooo much for hosting. Me and my partner both loooovvvveeedddd this month’s challenge.

  100. Angela says:

    Thanks so much for this challenge. I used a different dough for my gluten free version, but they still turned out great. I am very excited because this challenge helped me explore something I use to love before needing to go gluten free. thanks! I need to go make more to fill the freezer, so I can snack on them whenever I want. Mmmmm…

  101. Melissa says:

    Beautiful, but I expected no less. Everyone has said great things about your challenge. :)

    I just joined the Daring Cooks, but not in enough time for this one. Can’t wait to see the next one!

  102. Arundathi says:

    Thanks for a fantastic challenge. I would never have tried this on my own. Love the idea of the circular dumpling – gonna have to try that next time!

  103. Tartelette says:

    Jocelyn: I know that if the gf Daring Cooks had a problem with this version they would have asked Jen not to post it as it was. Turns out my dad is celiac and made these after I sent him the recipe and was perfectly fine. It’s not Jen who should not post about wheat starch it’s others who should read packages and get educated. I would not buy salmon for its omega 3s if it were one week old, I suspect a celiac not to purchase wheat starch unless they knew the source and processing either.

  104. Samahita says:

    This is amazing Jen. It was a great challenge and I enjoyed participating in it. I love your blog. Such a treasure of recipes. I have blogrolled you. Will keep visiting for more.

  105. jenyu says:

    Everyone – thank you for your comments and support and participation in the Daring Cooks challenge this month! It was wonderful, and I do mean WONDERFUL to see so many getting into it. Great job, everyone!

    Regarding the issue of wheat starch and gluten-free. There are different authorities who give conflicting advice on whether or not to consume wheat starch if you are celiac. So obviously, as a celiac, you would have to make your own educated decision on whether you wanted to take the risk. The issue lies in the processing and personally, I wouldn’t trust anything processed in China to necessarily be what it claims. The same could hold true for products in the US. Please use your judgment and take responsibility for your decisions. I will make a note of this in the recipe above. Having discussed the issue with the Alternative Daring Cooks, it was educational for all of us and I appreciate that. There are some great alternative recipes for GF doughs that some of our fantastic Alternative Daring Cooks tested. I love those folks – they are really brilliant and diligent. I’ll link to a few in the post.

    Lisa – Yes, tapioca flour is the same as tapioca starch. You could try rolling the dough out thinner and see if that works? It’s also a matter of preference. Some folks like doughy, others like delicate :)

    Chris – chinese chives are EXCELLENT sauteed with some julienned pork meat, soy sauce, sesame oil, cornstarch (mix the raw meat with the soy sauce, sesame oil, and cornstarch then sautee it and then add the chopped chives in until all cooked – so good!)

    Angela – thank you!! I hope it’s okay if I link back to your GF dough recipe. You GF DCs are so creative!

    Tartelette – you rock, lady. Always got my back, don’t you? :) xxoo

  106. danielle says:

    Thanks so much for a fun challenge! It was definitely something new for me to try! I never would have attempted to do it on my own! The pleats proved to be too challenging for my chubby little fingers. Next time I try this recipe I’ll have to try those cute little purses instead. The chive and shrimp filling looks delish!

  107. Mollie says:

    dumplings rule… these look amazing

  108. Mohana says:

    Unbelievable!! What an amazing challenge! Thank you so much for this wonderful recipe. Now my husband is asking me to make these goodies every week! But I have to confess… still a lot of work on my pleats!

  109. Caitlin says:

    Oh wow. Dangit Jen, now I wish I had joined the Daring Cooks! Not that I really have time for another event, but those look awesome! Kudos on trying the gf version! (and putting up with some *ahem* unhappy cooks)

  110. Angela says:

    Thanks for a great challenge and thanks for posting a comment on my blog! I have made dumpling before but never the dough. Making our own was easy and it really made for a much better dumpling/potsticker. I was surprised by the significant difference.

  111. jenyu says:

    Caitlin – ha ha, ah well, what can you do? I think there are way too many groups now as I can barely manage DBs AND DCs. Ugh…

  112. Jen says:

    Jen- thank you so much for sharing these recipes with us. My dumplings came out perfectly and were so tasty. I have a bag in the freezer and can’t wait to have them again.

  113. Mrs Ergül says:

    the cut dough segments look like marshmallow!! It is so soft anf fluffy. It looks great!! The wrapped and pleated dumplings remind me of bao zi from dim sum!

  114. Jesi says:

    I guess I’m gonna have to make that schlepp to the asian market again! These look wonderful. Here in Galveston, you gotta travel quite a bit to find a decent asian market, but here I go!

  115. amazing cooker says:

    this stuff blew my mind…sucha simple recipe with such outstanding flavor. i noticed the lack of strong flavor leaves this dish open for a tangy sauce. I created a sweet and spicy sauce. Its great when ove baked on

  116. mimi says:

    do these dumplings freeze well?

  117. jenyu says:

    mimi – I’m not sure about these. I’ve never tried it. I imagine they must, but that’s just a guess. I would freeze them just like the other dumplings – before cooking. Then pan fry per usual.

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  122. evie says:

    A new addition to my food list. This sounds great and taste
    great of course. I used to have chives to some of my meat and
    vegetable dishes and sometimes I add this to my fried rice.
    But yours is something very simple and unique dish,and yet
    taste so good!!!
    which is a must for me to try..

  123. evie says:

    Jen, how about siomai?Can I have a taste of your
    shrimp or pork siomai?

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