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Jiaozi - Chinese Dumplings

User Rating 5 Star Rating (6 Reviews)


Chinese Pork Dumplings
Lauri Patterson/E+/Getty Images
Chinese dumplings (Jiaozi) are very popular during the Chinese New Year season


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


Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

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. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Good Recipe, Member LaLoba1025

I remember several years ago a gentleman at work brought homemade dumplings to an office, birthday celebration, 100 to be exact. It was the first time I ever had authentic, homemade dumplings. My coworker and I ate ourselves silly of those things and I wished I could learn to make them. Since that time, I married and learned through my husband's side of the family how to make homemade pierogi. The dough is actually very similar so when I found this recipe I thought I'd give it a try. I followed the recipe almost identically with the exception of the kind of wine used (the 2nd time in a pinch I used Apple Cider vinegar!) and using mushrooms in place of bamboo shoots, I always end up with left overs of this that go to waste and am not that much of a fan. The first time, I tried store-bought wrappers. I loved the filling but the wrapper wasn't the same as homemade of course. The second time, I made the dough. I may have made my dough a tad wet, I struggled to crease the dumplings when I dampened them with water so I stopped doing that and only moistened a few when needed. They still didn't come out assembled as beautifully as the store-bought wrapper which was easier for me to handle but the taste was so much better it was worth it to me. I think the recipe for the dough is a good one; I need to master making the dough, maybe a touch less water next time. I'm pregnant and decided to freeze these for after the baby comes. I like them so much though that I bought more to make another batch to freeze. I ate these with a dark, rice wine vinegar. The same as my friend showed me that time so many years ago. The taste matches what I recall so many years ago.

49 out of 56 people found this helpful.

See all 6 reviews

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