Jiaozi — Chinese Dumplings
Tender homemade dumplings with a pork and cabbage filling in thin dough — food that Chinese families make together for the New Year.
Jiaozi are a symbol of Chinese New Year: their shape resembles gold ingots and they are traditionally made as a family. The dough is thin and supple, the filling juicy with ginger and sesame oil. They are traditionally boiled, but you can also pan-fry them — you get guotie (potstickers), crispy on the bottom and soft on top.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
The dough
Pour the flour into a bowl, gradually add the boiling water, mixing quickly with chopsticks or a fork. When the mixture cools slightly, knead by hand until smooth, cover and rest for 30 minutes.
- 2
The filling
Finely chop the cabbage, salt it and squeeze out moisture after 10 minutes. Mix with the pork, grated ginger, green onion, soy sauce, sesame oil and wine. Stir vigorously until the filling is cohesive.
- 3
Rolling
Roll the dough into a long log, cut into rounds (~20 g each). Roll each into a thin circle 8–9 cm in diameter — slightly thicker in the center, thinner at the edges.
- 4
Folding
Place a spoonful of filling in the center, fold the circle in half and pinch closed, pleating one side 3–4 times — the classic crescent shape of jiaozi.
- 5
Boiling or pan-frying
To boil: drop into salted boiling water. When they float, add 100 ml cold water. Repeat twice. After the third boil, they are done (~8 minutes). Or: pan-fry in oil for 3 minutes, add 3 tbsp water, cover and cook until the water evaporates.
💡 Tips
- 💡
Hot-water dough is pliable and won't tear when shaping — do not substitute cold water.
- 💡
Squeeze the cabbage thoroughly: excess water will make the dough wet and the dumplings will burst when boiling.
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❓ Frequently asked questions
Can I freeze jiaozi?
Yes! Lay the shaped raw dumplings on a board without touching, freeze, then transfer to a bag. Cook straight from frozen, adding 2 extra minutes.
