How to Make Jiaozi (Chinese Dumplings)

Making the Dough

1. Place all the flour in medium bowl. Add the water, a little at a time, mixing constantly with your hands until a stiff dough comes together.
2. Knead the dough until it is smooth, 8-10 min. (This kneading step is important, it helps develop tender dumpling wrappers!)
3. Put the kneaded dough into clean bowl and cover it with a damp towel. Let the dough rest in a warm place for 2 hours. (It can rest for up to 5 if you need it to.)
4. Once rested, knead the dough again for 3-5 min and cut it into two, roughly even pieces.
5. Roll each piece into a 1 inch diameter snake (roughly 8 inches long). Let the dough snakes rest on a lightly floured surface, covered with a damp tea towel, for 30 min while you prepare your filling.

Rolling the Dumpling Wrappers

1. To roll the dumpling wrappers, dust your countertop lightly with flour. Cut one snake into roughly ¾ inch pieces. Roll each peace into a ball.
2. Keeping what you are not working with covered, roll one ball at a time into a thin disc roughly 3 ½ inched in diameter.

Filling and Sealing the Dumplings

1. Holding the dumpling wrapper in one hand, place 1 Tbsp of filling in the center of the rolled out round of dough.
2. If your wrapper seems dry, dip a finger into some water and lightly moisten the edge of the top half of the circular wrapper.
3. Fold the wrapper in half around the filling and pinch the top of the half circle together.
4. Continue sealing the edges, either by simply pressing or by using a ruffling technique. (Be sure to pinch the seam tightly to seal the filling inside.)
5. Place the shaped dumpling, seam side standing straight up, on a parchment lined platter.
6. Working quickly so that the dumpling wrappers don’t dry out, continue with remaining cut dough. (Either freeze or cook your dumplings within 30 min of filling, so that the wrappers don’t dry out too much.)

To Make Boiled Dumplings from Fresh or Frozen Dumplings

1. Bring a pot of water to a boil.
2. Add the dumplings and stir the water gently until the water starts to boil again.
3. If your dumplings are fresh, cook them for 1-2 minutes (1 minute longer than it takes for them to float).
4. If your dumplings are frozen, boil them for 4-5 minutes, until nicely swollen.
5. Remove the dumplings from the water using a slotted spoon.
6. Serve immediately with soy sauce or other dipping sauce.

To Make Potstickers from Fresh or Frozen Dumplings

1. Heat 1 Tbsp of oil in a nonstick skillet with a lid over medium high heat.
2. Once the oil is hot, place the potstickers into the skillet, with the seam side standing straight up, being sure that they are close but not touching.
3. Let the potstickers sear for 1-2 minutes.
4. Add 3 Tbsp of water to the skillet. Cover the pan immediately, and reduce the heat to low. Steam the dumplings until all the water has evaporated. The potstickers should look opaque and noodle-like, and the filling should be heated through. This will take 3-5 min from fresh or 6-7 min from frozen.
5. Remove the lid and flip one potsticker over to see if the bottom side is nicely golden. If it isn’t, turn the heat to medium high, and cook until the bottom sides are golden.
6. Transfer the potstickers to a plate and serve immediately with soy sauce or other dipping sauce.

If Freezing the Dumplings For Later

1. Arrange your filled, un-cooked dumplings in a single layer on a parchment lined platter or baking sheet. Once your dumplings have frozen solid, transfer them to an air-tight container.
2. Dumplings will keep in the freezer for up to 3 months.