See wee roll, also known as Chinese chive roll or garlic chive dumpling, is a savory pan-fried or steamed roll from Cantonese cuisine, filled with garlic chives, ground pork, and sometimes shrimp, wrapped in a thin, chewy dough. It works because the bold, garlicky chives pair perfectly with the juicy, seasoned meat, and the crispy-bottomed exterior gives a satisfying contrast. This recipe walks you through making the dough and filling from scratch, so you can enjoy these dim sum favorites at home.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 3/4 cup (180 ml) boiling water
- 1/4 cup (60 ml) cold water
- 1/2 tsp salt
- 1 tbsp vegetable oil
- For the filling:
- 1 lb (450 g) ground pork (or a mix of pork and shrimp)
- 2 cups (200 g) garlic chives (see wee), finely chopped
- 1/2 cup (60 g) finely chopped water chestnuts (optional, for crunch)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 egg, beaten (for sealing the rolls)
- 2 tbsp vegetable oil, for pan-frying
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Add the cold water and oil, then knead on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the filling: In a bowl, mix the ground pork, garlic chives, water chestnuts (if using), soy sauce, oyster sauce, sugar, white pepper, sesame oil, and cornstarch. Stir in one direction until well combined and slightly sticky. Cover and refrigerate while the dough rests.
- Divide the dough: After resting, roll the dough into a log and cut into 12 equal pieces. Keep the pieces covered with a damp towel to prevent drying.
- Roll out wrappers: On a lightly floured surface, roll each piece into a thin circle about 5 inches (13 cm) in diameter. Keep the edges slightly thinner than the center.
- Fill and shape: Place about 2 tablespoons of filling in the center of each wrapper. Brush the edges with beaten egg. Fold the dough over to form a half-moon, press out air, and crimp the edges with your fingers or a fork. Repeat with remaining wrappers.
- Cook the rolls: Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Place half the rolls in the skillet, seam-side up, and cook for 2–3 minutes until the bottoms are golden brown. Add 1/4 cup (60 ml) water, cover, and steam for 5–6 minutes, until the filling is cooked through (internal temperature of pork reaches 160°F / 71°C, USDA FSIS safe minimum). Remove the lid and cook for another 1–2 minutes to crisp the bottoms. Repeat with remaining rolls.
- Serve hot: Transfer to a plate and serve immediately with soy sauce or chili oil.
Tips
- Substitutions: If garlic chives are unavailable, use regular chives or a mix of scallions and a small clove of minced garlic. The flavor will be milder but still good. For a vegetarian version, replace pork with finely chopped mushrooms and crumbled tofu; cook until heated through (no meat temperature needed).
- Dough consistency: The dough should be soft but not sticky. If it sticks, dust with more flour; if too dry, add a teaspoon of water at a time. Letting the dough rest is essential for easy rolling.
- Sealing: Make sure to press out all air when sealing to prevent bursting during cooking. If the edges don’t stick, brush with a little more egg.
- Common mistake: Overfilling the wrappers makes them hard to seal and prone to tearing. Stick to 2 tablespoons per roll.
Serving Suggestions
Serve see wee rolls as an appetizer or part of a dim sum spread, alongside steamed dumplings, spring rolls, and a pot of hot tea. They pair well with a dipping sauce of soy sauce, rice vinegar, and a few drops of chili oil. For a main meal, serve with a simple vegetable stir-fry and steamed rice.
Variations
- Shrimp and chive: Replace half the pork with chopped raw shrimp; cook until shrimp is pink and opaque (145°F / 63°C).
- Vegetarian: Use a mix of finely chopped shiitake mushrooms, carrots, and glass noodles; sauté before filling to reduce moisture.
- Baked version: Brush the rolls with oil and bake at 375°F (190°C) for 20–25 minutes, until golden and cooked through.
- Spicy twist: Add 1–2 teaspoons of chili garlic sauce or sriracha to the filling for heat.
Storage and Reheating
Store cooked rolls in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked rolls on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat refrigerated rolls in a skillet with a splash of water over medium heat, covered, for 3–4 minutes, or in a microwave for 1–2 minutes. Frozen rolls can be cooked directly from frozen; add 2–3 minutes to the steaming time and ensure the filling reaches 160°F (71°C).
Frequently Asked Questions
Can I use store-bought dumpling wrappers? Yes, but they are thinner and may tear more easily. Use round wrappers about 5 inches in diameter, and skip the dough-making step. Adjust cooking time to 4–5 minutes total.
Why do my rolls burst open during cooking? This usually happens if the filling is too wet or the edges weren’t sealed properly. Make sure to squeeze excess moisture from the chives and press out air when sealing.
Can I steam the rolls instead of pan-frying? Absolutely. Place rolls in a steamer basket lined with parchment, steam over boiling water for 8–10 minutes, until the filling is cooked through. They will be softer and less crispy.
What are garlic chives? Garlic chives (also called Chinese chives or see wee) are flat, dark green leaves with a mild garlic flavor. They are not the same as regular chives or scallions; look for them in Asian grocery stores or substitute with a mix of regular chives and a little minced garlic.
Can I make the filling ahead of time? Yes, the filling can be made up to 24 hours in advance and stored in the refrigerator. The dough is best made fresh, but you can also prepare it a day ahead and keep it wrapped in plastic in the fridge; let it come to room temperature before rolling.
Is it safe to eat leftover rolls cold? Yes, but they taste better reheated. Ensure leftovers are refrigerated within 2 hours of cooking and consumed within 3 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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