Chinese Dumplings (jiaozi)





Introduction: Chinese Dumplings (jiaozi)

About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian ...
I did it! Yesterday I tried for the first time to prepare Jiaozi.

I have to admit I am a Jiaozi lover! They are definitely my favorite Chinese dish ever! Recently I have been taking Chinese cooking class and yesterday night I have finally decided to test what I have learned, so after work I went to the Chinese wet market and got all the ingredients I needed: light soy souce, sesami oil, pork meat, ginger and rice wine.

They came out pretty good to be honest, and with my surprise none of them broke in the water while boiling…:D

For those who are not too much in Chinese cuisine, Jiaozi are cooked balls of dough, also known as dumplings, cooked by boiling, steaming or frying.

Step 1: Ingredients

For the filling:

  • 200 g minced pork
  • 2 tsp ( 4g) salt
  • 2 tsp (4 g) sugar
  • 1 tsp pepper
  • 1 tbsp rice wine
  • 1 tbsp light soy sauce
  • 1 tbsp green onion
  • 1 tbsp ginger
  • 1 tbsp sesame oil
  • 20 g water

For the dough:

  • 150 g flour
  • water

Step 2: Step 1: Mix Flour and Water

Let’s start by making the dough (if you don’t want to spend this time, you can conveniently buy Jiaozi pi at any Chinese grocery store)

In a bowl place the flour and make a little hole in the center an another all around. Pour enough water to fill in both holes.

Mix the ingredients together and kneat the dough till it gets smooth.

Step 3: Step 2: Roll It Out!

Roll it out in a long shape
Fold it in 3 parts
Roll it out again. Repeat this for 5 times.

Step 4: Step 3: Sqeeze It!

At the last time roll the dough in a rectangular shape and starting from the top roll it in itself so to have a long tube.

Grab it and gently squeeze it in your hand so to take all the air out.

Divide the dough into small pieces and with roll each piece into a thin circle.

Step 5: Steo 4: Let's Make the Filling

Chop the ginger and green onion
In a bowl dress the meat with all the ingredients and mix it up!

Step 6: Step 5: Let's Shape It!

Now it's the hard part! We need to shape our dumplings
Take one disk of dough and add in the center a tsp of meat.

First fold it so that the 2 side combine.
Now starting from the right edge slowly fold it like a fan

Step 7: Step 6: Boil It!

Repeat until you don’ t have any filling left
Bring some water to a boil and boil your dumplings for about 8-10 min.
Drain them and serve with vinegar or soy sauce

For more recipes. check my cooking blog



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    barely a simmer rather than boiling ensures fewer exploded jiaozi... from my experience.

    Favorite fillings are mustard greens and garlic; grated carrot with sesame oil; mushroom radishsprout and toasted rice.

    Chinese New Year here soon so time to practice!

    1 reply

    Awesome ideas! Will try some of your fillings :)

    I think Hoisin sauce is the best accompaniment to these!

    BTW, unless I am mistaken, these are also commonly known as potstickers, and are usually  found either steamed or fried (never seen boiled before)...

    9 replies

    I live in China (Shanghai), whichb is where I have learned how to make this dish. Chinese dumplings can be boiled (and in chinese are called Shui Jiao - water dumplings), steamed (zheng Jiao) or fried (jian Jiao).
    You can cook as you like! :)

    the fried one is called 锅贴 guotie...I am Chinese

    ok, I live in singapore and I'm a HUGE fan of jiaozi, my favourite being the chives dumpling. The difference with this jiaozi is that there are chives in it to give the dumplings a special taste. yum

    There are also many different types. There are different types of bao zi, which are similar, but wrapped different. And for the dough, some places carry specially cut dough for this purpose.

    Bao zi are not only wrapped a different way, but also wrapped with a different skin. It's usually much thicker and the shape is circular as opposed to crescent. Technically speaking, bao zi are not a type of jiao zi.

    Potstickers are specifically fried dumplings.

    I've seen steamed dumplings called potstickers almost as often as fried...

    There is a difference between potstickers and dumplings.
    Potstickers are to be fried--hence the name "potstickers" because once fried, they will stick to the pot.

    Perhaps... but that doesn't undo the fact that I have very often seen steamed dumplings referred to as potstickers, and even done so on restaurant menus and such . . .

    I suppose the name has been used interchangeably since the two only differ in cooking method.
    Anyway, this is what I know from my life. I'm Chinese-American and I grew up calling fried dumplings potstickers, since when you steam dumplings, typically, you put a piece of lettuce underneath them as a "mat" of sorts, so the dumplings don't stick.

    Absolutely wonderful! I cannot wait to try these out!

    FYI to everyone, jiaozi pi refers to dumpling skin

    These look great and I will try them soon. Is this the same dough that won ton skins are made from?

    Have always liked these dumplings, but always bought them (yes, I know) frozen at the store. Now I can make my own! Thanks for the great 'ible.

    1 reply

    You are welcome! Im glad you like it!

    Very much like MOMOs. I make the vegetable version with cabbage, bell pepper, onions and soyabean nugets chopped fine. I steam then in perforated bottom utensil.

    Approximately how much water do you add to the flour to make the dough?

    1 reply

    Just enough to fill in both holes, Maybe half cup?