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Jiaozi Dumplings

Name: Jiaozi Dumplings
Prep time: 60 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g Plain flour; 200 ml Warm water; 400 g Minced pork (fatty); 400 g Chinese cabbage (finely shredded); 4 pieces Spring onion; 20 g Ginger; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 80 ml Cold stock; 3 tbsp Neutral oil; To taste Black vinegar for dipping; To taste Salt

Jiaozi Dumplings is a classic Chinese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Plain flour, Warm water, Minced pork (fatty), Chinese cabbage (finely shredded), Spring onion, Ginger, Soy sauce, Sesame oil, Cold stock, Neutral oil and Black vinegar for dipping, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Chinese cooking, the dish focuses on defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions.

In authentic Chinese tradition, Jiaozi Dumplings is best presented with steamed jasmine rice and hot tea.

If you enjoy authentic Chinese cooking, be sure to also explore our recipe for Gong Bao Chicken.

Difficulty: mediumPrep: 60 minCook: 15 minServes 4

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Ingredients

Plain flour400 g
Warm water200 ml
Minced pork (fatty)400 g
Chinese cabbage (finely shredded)400 g
Spring onion4 pieces
Ginger20 g
Soy sauce2 tbsp
Sesame oil1 tbsp
Cold stock80 ml
Neutral oil3 tbsp
Black vinegar for dippingTo taste
SaltTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a dough from the flour and warm water for eight minutes and rest it under film for half an hour.

Step 2

Salt the shredded cabbage and leave it fifteen minutes, then squeeze it dry by hand.

Step 3

Work the pork with the ginger, soy and sesame oil in one direction, trickling in the stock until the mass turns tacky. Fold in the cabbage and spring onion.

Step 4

Roll eight-centimetre rounds, thinner at the edge and thicker in the middle. Add filling and pleat one side shut.

Step 5🍳 Fry

Heat the oil in a pan, set the dumplings in seam up and fry three minutes to a golden base.

Step 6

Pour in a hundred millilitres of water and cover at once. After seven minutes take the lid off and let the water go, back to a crisp base.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Jiaozi Dumplings reflects the timeless heritage of traditional Chinese home cooking, defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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