Chinese Dumplings (Jiaozi)

Jiaozi Chinese dumpling

The Spruce Eats / Ulyana Verbytska

Prep: 30 mins
Cook: 15 mins
Rest: 30 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
582 Calories
19g Fat
81g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 582
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 21%
Cholesterol 30mg 10%
Sodium 774mg 34%
Total Carbohydrate 81g 29%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 20g
Vitamin C 4mg 19%
Calcium 81mg 6%
Iron 6mg 31%
Potassium 418mg 9%
*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 Lunar New Year season but are also a fun and delicious appetizer, dinner food, and snack to enjoy any time of year. This recipe includes a homemade dumpling dough and ground pork or meat and vegetable filling, as well as instructions on how to assemble and boil the dumplings. Serve them with a homemade dipping sauce.

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Ingredients

For the Jiaozi Dough:

For the Filling:

  • 1 cup ground pork, or beef

  • 1 tablespoon soy sauce

  • 1 teaspoon kosher salt

  • 1 tablespoon Chinese rice wine, or dry sherry

  • 1/4 teaspoon freshly ground white pepper

  • 3 tablespoons sesame oil

  • 1/2 medium scallion, minced

  • 1 1/2 cups finely shredded  napa cabbage

  • 1/4 cup shredded bamboo shoots

  • 1 tablespoon minced fresh ginger

  • 1 clove garlic, minced

For Cooking the Dumplings:

  • 1 cup cold water, divided

  • 3 tablespoons oil

For Serving:

  • 1 medium scallion, thinly sliced

  • 1/2 cup dumpling dipping sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Chinese dumplings
    The Spruce Eats / Ulyana Verbytska

Make the Dumpling Dough

  1. Place the flour in a bowl and stir in the salt. Slowly stir in the cold water, adding only as much as is necessary to form a smooth dough.

    Stir salt into flour
    The Spruce Eats / Ulyana Verbytska
  2. Place the dough on a flat surface and knead into a smooth ball.

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

    Cover the dough
    The Spruce Eats / Ulyana Verbytska

Make the Filling

  1. While the dough is resting, make the filling. Place the meat in a bowl and add the soy sauce, salt, rice wine, and white pepper. Stir in only one direction. 

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

    Add ingredients
    The Spruce Eats / Ulyana Verbytska

Form the Dumplings

  1. Knead the dough again until it forms a smooth ball.

    Knead the dough
    The Spruce Eats / Ulyana Verbytska
  2. 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
  3. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.

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

    Wet edges
    The Spruce Eats / Ulyana Verbytska 
  5. Fold the dough over the filling into a half-moon shape and pinch the edges to seal.

    Fold dough
    The Spruce Eats / Ulyana Verbytska

Cook the Dumplings

  1. Bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Once the water returns to a boil, add 1/2 cup of cold water and cover the pot. Once the water returns to a boil, add another 1/2 cup of cold water and cover.

    Boil water
    The Spruce Eats / Ulyana Verbytska
  2. When the water comes to a boil again, they are ready to be removed from the pot and drained.

    Boil
    The Spruce Eats / Ulyana Verbytska
  3. If desired, they can be pan-fried at this point. Add 3 tablespoons of oil to a frying pan and cook until slightly golden.

    Pan fry
    The Spruce Eats / Ulyana Verbytska
  4. Serve with a dipping sauce and enjoy.

    Dumplings
    The Spruce Eats / Ulyana Verbytska

How to Store and Freeze

The dumplings can be stored prior to cooking. Keep them covered in the refrigerator overnight to cook the next day. They also freeze wonderfully: Lay the dumplings out on a baking sheet so they aren't touching and place in the freezer for an hour or two, or until frozen through. Transfer frozen dumplings to freezer bags or containers and use within three months. There's no need to thaw frozen dumplings; simply cook according to the recipe.

Are Jiaozi and Gyoza the Same?

Jiaozi and gyoza are both dumplings, but jiaozi is the Chinese version (jiaozi is the Mandarin word for dumpling) while gyoza is the term for the Japanese dumpling. Jiaozi is the original, going back roughly a thousand years, while gyoza was created after World War II when the Japanese brought the dumpling back to Japan after occupying Manchuria. Gyoza generally has a thinner wrapper, a more finely chopped filling, and are often pan-fried.