Northeastern Chinese Cuisine · tested Chinese home cooking
Chinese Dumplings (Jiaozi) Recipe
饺子 Jiǎozi
The heart and soul of Chinese home cooking – hand-made dumplings with a succulent pork and chive filling. Making dumplings from scratch is a cherished family tradition and the result is absolutely worth every fold. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- For wrappers: 2 cups flour, 1/2 cup warm water, pinch of salt
- For filling: 300g ground pork, 1 cup Chinese chives chopped, 1 tbsp ginger minced, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sesame oil, 1 tsp white pepper
- Dipping sauce: 2 tbsp black vinegar, 1 tbsp soy sauce, chili oil to taste
Step-by-step instructions
Step 1
Mix flour with warm water and salt
Mix flour with warm water and salt. Knead for 8-10 minutes until smooth. Cover and rest for 30 minutes.
Step 2
Combine ground pork, chives, ginger, soy sauce,…
Combine ground pork, chives, ginger, soy sauce, shaoxing wine, sesame oil, and white pepper. Mix vigorously in one direction until the filling is sticky.
Step 3
Roll the dough into a log, cut into 30 pieces
Roll the dough into a log, cut into 30 pieces. Roll each piece into a thin circle about 8cm in diameter.
Step 4
Place 1 tbsp filling in the center of each wrapper
Place 1 tbsp filling in the center of each wrapper. Fold in half and pleat the edges to seal.
Step 5
Bring a large pot of water to a boil
Bring a large pot of water to a boil. Add dumplings and stir gently. Cook until they float, then add 1/2 cup cold water. Repeat twice.
Step 6
Drain and serve immediately with dipping sauce
Drain and serve immediately with dipping sauce.
Cook’s notes
- The rested dough should be soft and elastic – if it springs back when rolled, rest it longer
- To test filling seasoning: microwave a tiny patty and taste it before filling all dumplings
- Freeze dumplings on a baking sheet, then transfer to a bag – cook from frozen (add 2 minutes)
- The classic dipping sauce is 2:1 vinegar to soy sauce with a drizzle of chili oil
Common questions
Can I make Chinese Dumplings (Jiaozi) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.