Jiaozi - Chinese Dumplings

Jiaozi Chinese dumpling

The Spruce Eats / Ulyana Verbytska

  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
388 Calories
20g Fat
34g Carbs
19g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 388
% Daily Value*
Total Fat 20g 25%
Saturated Fat 4g 22%
Cholesterol 43mg 14%
Sodium 632mg 27%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Protein 19g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chinese dumplings (Jiaozi) are a rather popular dish during the Chinese New Year season. This is a fantastic recipe to make if you want to impress all of your family and friends the next time you're going to a holiday party.

Ingredients

  • Make the Jiaozi Dough:
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • Up to 1 1/4 cups cold water
  • Make the Filling:
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1/4 teaspoon freshly ground white pepper (or to taste)
  • 1 cup ground pork or beef
  • 3 tablespoons sesame oil
  • 1/2 green onion (spring onion, finely minced)
  • 1 1/2 cups Napa cabbage (finely shredded)
  • 4 tablespoons bamboo shoots (shredded)
  • 2 slices fresh ginger (finely minced)
  • 1 clove garlic (peeled and finely minced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Chinese dumplings
    The Spruce Eats / Ulyana Verbytska
  2. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.

    Stir salt into flour
    The Spruce Eats / Ulyana Verbytska
  3. Knead the dough into a smooth ball.

    Knead the dough
    The Spruce Eats / Ulyana Verbytska 
  4. Cover the dough and let it rest for at least 30 minutes.

    Cover the dough
    The Spruce Eats / Ulyana Verbytska
  5. While the dough is resting, make the filling; add the soy sauce, salt, rice wine, and white pepper to the meat, stirring in only one direction. 

    Make filling
    The Spruce Eats / Ulyana Verbytska
  6. Add the remaining ingredients, stirring in the same direction, and mix well.

    Add ingredients
    The Spruce Eats / Ulyana Verbytska
  7. To make the dumpling dough, knead the dough until it forms a smooth ball.

    Knead the dough
    The Spruce Eats / Ulyana Verbytska
  8. Divide the dough into 60 pieces. Roll each piece out into a circle about 3 inches in diameter.

    Divide dough
    The Spruce Eats / Ulyana Verbytska
  9. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.

    Add filling
    The Spruce Eats / Ulyana Verbytska
  10. Wet the edges of the dumpling with water.

    Wet edges
    The Spruce Eats / Ulyana Verbytska 
  11. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

    Fold dough
    The Spruce Eats / Ulyana Verbytska
  12. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat.

    Boil water
    The Spruce Eats / Ulyana Verbytska
  13. When the dumplings come to a boil for the third time, they are ready. Drain and remove.

    Boil
    The Spruce Eats / Ulyana Verbytska
  14. If desired, they can be pan-fried at this point.

    Pan fry
    The Spruce Eats / Ulyana Verbytska
  15. Serve and enjoy!

    Dumplings
    The Spruce Eats / Ulyana Verbytska