How to Make Chinese Dumplings (Jiaozi)
User Reviews
5
34 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
3
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Calories
1021 kcal
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Course
Main Course
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Cuisine
Chinese
How to Make Chinese Dumplings (Jiaozi)
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These Chinese dumplings (Jiaozi) combine a homemade wheat dough wrapper with a seasoned pork and chive filling. The dough is kneaded to a smooth texture, rested, and rolled into small circles before filling and wrapping. The recipe also includes a simple dipping sauce of vinegar and ginger shreds to accompany the dumplings.
Description
The recipe for How to Make Chinese Dumplings (Jiaozi) starts with preparing a dough from all-purpose flour, water, and salt. The dough is kneaded thoroughly to achieve smoothness and rested to relax. It is then divided and rolled out into small circular wrappers about 10 centimeters in diameter.
The filling consists of ground pork mixed with chopped chives, seasoning such as salt, white pepper, soy sauce, oyster sauce, ginger, scallion, and eggs, which helps bind the mixture. Sesame oil enhances the aroma. The dumplings are formed by placing filling on each wrapper and sealing the edges.
A dipping sauce made from vinegar and ginger shreds is served alongside for a sharp contrast to the rich filling. The recipe includes notes on dough resting times and wrapping techniques to achieve the proper texture and shape.
This recipe was originally published in 2015 and updated in 2018 with added videos and cooking notes for clarity.
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Ingredients
- 300 g all-purpose flour ,plus more for dusting
- 155 ml water ,room temperature or hot boiling, see tip3
- 2 g salt
Pork and chive filling
- 400 g ground pork ,at least 20% fat (you can replace ⅓ pork with shrimp)
- 200 g chive ,hard ends removed
- 1 salt
- 1 tbsp. cooking wine
- 1/2 tsp. white pepper
- 1 tbsp. soy sauce light
- 1 tbsp. oyster sauce
- 1 tbsp. ginger minced
- 2 egg large
- 3 tbsp. sesame oil ,divided
- 1/3 cup scallion chopped
- 2 tbsp. oil hot
Dipping sauce
- 2 tbsp. vinegar
- 3-4 ginger shreds
Instructions
Wrappers
- Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
- When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
- Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
Filling
- In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
- Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
Pan-fried version
- Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
- Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
- Slow down your heat and heat until the bottom becomes crispy and golden brown.
Boiled dumplings (水饺)
- Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.
Notes
- The dough requires resting twice, totaling over an hour, to achieve the smooth texture needed for wrapping.
- Use at least 20% fat ground pork for a juicy filling; shrimp can replace one-third of the pork if desired.
- Follow the wrapping technique closely to ensure dumplings seal well and cook evenly.
- The dipping sauce pairs vinegar with fresh ginger shreds for balancing flavor.
Nutrition Information
Show Details
Calories
1021kcal
(51%)
Carbohydrates
83g
(28%)
Protein
39g
(78%)
Fat
57g
(88%)
Saturated Fat
14g
(70%)
Cholesterol
205mg
(68%)
Sodium
794mg
(33%)
Potassium
807mg
(17%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
3170IU
(63%)
Vitamin C
42.1mg
(47%)
Calcium
119mg
(12%)
Iron
7.8mg
(43%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Calories | 1021kcal | 51% |
| Carbohydrates | 83g | 28% |
| Protein | 39g | 78% |
| Fat | 57g | 88% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 205mg | 68% |
| Sodium | 794mg | 33% |
| Potassium | 807mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3170IU | 63% |
| Vitamin C | 42.1mg | 47% |
| Calcium | 119mg | 12% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5
34 reviews
Excellent
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