Jiaozi (Chinese Dumplings) Recipe

Introduction

Jiaozi, or Chinese dumplings, are a beloved dish known for their tender wrappers and flavorful filling. These versatile dumplings can be steamed, boiled, or pan-fried to perfection, making them a delightful treat for any occasion.

Ingredients

• 1 lb ground pork
• ½ cup water
• 1 cup thinly sliced napa cabbage
• 2 tbsp low sodium soy sauce
• 1 tbsp oyster sauce
• 1 garlic clove, minced
• ½ tbsp minced ginger
• ¼ tsp ground white pepper
• 2 tbsp sesame oil
• 1 large egg
• 1-2 packages premade round dumpling wrappers (50-60 wrappers total)
• 1 ½ tbsp low sodium soy sauce (for sauce)
• 1 tsp rice vinegar (for sauce)
• ¼ tsp sugar (for sauce)
• 1 garlic clove, minced (for sauce)
• ½ tsp sesame oil (for sauce)
• ¼ tsp chili oil (for sauce)

Instructions

1. Step 1: In a large bowl, combine the ground pork with the water. Stir until the pork fully absorbs the water.
2. Step 2: Add the napa cabbage, soy sauce, oyster sauce, minced garlic, ginger, ground white pepper, sesame oil, and egg to the pork mixture. Stir until well combined.
3. Step 3: Set up your dumpling folding station by opening a packet of dumpling wrappers and placing a stack nearby. Fill a small bowl with water and keep the filling bowl within reach.
4. Step 4: Take one dumpling wrapper and place about ¾ tablespoon of filling in the center. Dip a finger into the water and moisten the entire outer edge of the wrapper to help seal it.
5. Step 5: Fold the wrapper in half to form a half-moon shape. Pinch the edges tightly to seal. You can leave them plain or pleat the edges for a traditional look.
6. Step 6: Place folded dumplings on a parchment-lined baking sheet, making sure they don’t touch. Freeze for 30-60 minutes until firm, then transfer to freezer bags for storage up to 3 months.
7. Step 7: To cook frozen dumplings, choose your method:
8. Steamed: Line a steamer with parchment paper and place dumplings about 1 inch apart. Steam on high for about 10 minutes until skins are translucent and filling is cooked through.
9. Boiled: Bring a large pot of water to a boil. Gently add dumplings, lifting any that sink to prevent sticking. Cook until they float and test one for doneness.
10. Pan-Fried: Heat 2 tbsp cooking oil in a skillet over medium-high heat. Add dumplings with bottoms touching the skillet. Cook 1-2 minutes until bottoms brown. Add ½ inch water, cover, and steam until cooked. Remove lid and cook until water evaporates and bottoms are crisp.
11. Step 8: Serve hot with the prepared dipping sauce.
12. Step 9: To make the sauce, mix low sodium soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and chili oil in a small bowl. Adjust seasonings to taste.

Tips & Variations

• For a vegetarian version, substitute pork with finely chopped mushrooms and tofu.
• Use napa cabbage or substitute with regular cabbage if unavailable.
• Freeze uncooked dumplings in a single layer first to prevent sticking before transferring them to bags.
• Experiment with different dipping sauces by adding fresh chili, scallions, or a dash of hoisin sauce.

Storage

Uncooked dumplings can be frozen on a parchment-lined tray until firm, then stored in freezer bags for up to 3 months. Cooked dumplings are best eaten immediately but can be refrigerated for 1-2 days. Reheat by steaming or pan-frying gently to retain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken or beef instead of pork?

Yes, ground chicken or beef can be used as substitutes. Adjust cooking times slightly and ensure the filling is fully cooked before serving.

Do I need to thaw frozen dumplings before cooking?

No, you can cook dumplings directly from frozen. Just add a few extra minutes to the cooking time, especially when steaming or boiling.

Jiaozi (Chinese Dumplings) Recipe

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Jiaozi, traditional Chinese dumplings, are filled with a flavorful mixture of ground pork, napa cabbage, and aromatic seasonings. These versatile dumplings can be steamed, boiled, or pan-fried to perfection and served with a tangy dipping sauce. Perfect for appetizers, snacks, or main dishes, this recipe guides you through making and cooking authentic dumplings with ease.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 50–60 dumplings 1x
• Category: Appetizer
• Method: Steaming, Boiling, Pan-Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Filling

• 1 lb ground pork
• ½ cup water
• 1 cup thinly sliced napa cabbage
• 2 tbsp low sodium soy sauce
• 1 tbsp oyster sauce
• 1 garlic clove (minced)
• ½ tbsp minced ginger
• ¼ tsp ground white pepper
• 2 tbsp sesame oil
• 1 large egg

Dumplings

• 1–2 packages premade round dumpling wrappers (50–60 wrappers total)

Dipping Sauce

• 1 ½ tbsp low sodium soy sauce
• 1 tsp rice vinegar
• ¼ tsp sugar
• 1 garlic clove (minced)
• ½ tsp sesame oil
• ¼ tsp chili oil

Instructions

1. Prepare the Filling: Combine the ground pork with the water in a large bowl. Stir until the pork has fully absorbed the water, making the mixture more tender and juicy. Then add the napa cabbage, soy sauce, oyster sauce, minced garlic, minced ginger, ground white pepper, sesame oil, and the egg. Mix everything thoroughly until well combined.
2. Set Up Wrapping Station: Arrange your dumpling folding area with a stack of premade dumpling wrappers within reach. Place a small bowl of water nearby to moisten the edges of the wrappers. Keep your filling bowl close by as well for easy access while wrapping.
3. Fill the Wrappers: Take one dumpling wrapper and spoon about ¾ tablespoon of the filling into its center. Dip a finger in the water and moisten the entire outer edge of the wrapper carefully; this acts as glue to seal the dumpling properly.
4. Fold and Seal Dumplings: Fold the wrapper in half to form a half-moon shape, pressing the edges together firmly. You can keep the seal simple by pinching the edges or create pleats for a decorative finish. Ensure dumplings are well sealed to prevent filling from leaking during cooking.
5. Freeze Dumplings (Optional): Place the finished dumplings on a parchment-lined baking sheet, spacing them so they do not touch. Freeze for 30-60 minutes or until solid. Once frozen, transfer to freezer bags and store for up to 3 months.
6. Cook Dumplings From Frozen: You have several options:
   • Steamed: Line a steamer with parchment paper, place dumplings about 1 inch apart, cover, and steam on high heat for about 10 minutes until the skins are translucent and cooked through.
   • Boiled: Boil a large pot of water, gently drop in dumplings, and stir occasionally to prevent sticking. When dumplings float, cook a minute more and check for doneness by slicing open.
   • Pan-Fried: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Place dumplings bottom down with folds up and fry 1-2 minutes until the bottoms are lightly browned. Add about ½ inch water, cover, and let steam until water evaporates and dumplings are cooked through. Remove lid to crisp up the bottoms further.
7. Prepare Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and chili oil. Mix well and adjust flavors if needed.
8. Serve: Plate dumplings hot with dipping sauce on the side for a delicious traditional treat.

Notes

• Using cold water to mix with ground pork ensures a juicy filling.
• Freezing dumplings before cooking prevents sticking and allows batch cooking.
• Be gentle when handling dumplings to avoid tearing skins.
• Adjust seasoning and spice level in dipping sauce to taste.
• Dumplings can be frozen for up to 3 months without compromising quality.

Keywords: Jiaozi, Chinese dumplings, pork dumplings, steamed dumplings, boiled dumplings, pan-fried dumplings, traditional Chinese food, homemade dumplings, dumpling recipe