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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/jiaozi-chinese-dumplings-recipe/