Homemade Chinese Dumplings (Jiaozi)

About This Recipe

Jiaozi (Chinese dumplings) are one of China's most beloved foods, eaten across the country and particularly associated with Chinese New Year celebrations, when families gather to fold hundreds of dumplings together. The filling of pork mince and napa cabbage seasoned with ginger, sesame and soy is the most classic combination. Pan-fried 'potstickers' (guotie) are perhaps the most satisfying preparation — crispy-bottomed, steamed-top, with a juicy, flavourful filling.

Ingredients

Serves 6

• 300 gplain flour(plus extra for dusting)
• 150 mlboiling water
• 300 gpork mince
• 150 gnapa cabbage(finely shredded, salted and squeezed dry)
• 2spring onions(finely chopped)
• 2 tspfresh ginger(grated)
• 2 tbspsoy sauce
• 1 tbspShaoxing rice wine or dry sherry
• 1 tspsesame oil
• 1 tspcaster sugar
• white pepper(to taste)
• 3 tbspvegetable oil(for pan-frying)

Instructions

1. 1

   Make the dough

   Add boiling water to the flour gradually, stirring with chopsticks or a fork until a shaggy dough forms. Knead for 5 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.

   Hot-water dough is more pliable and less likely to tear than cold-water dough.

2. 2

   Prepare the filling

   Toss shredded cabbage with 1 teaspoon salt. Leave 10 minutes, then squeeze out all excess liquid. Combine with pork mince, spring onions, ginger, soy sauce, rice wine, sesame oil, sugar and white pepper. Mix vigorously in one direction for 2 minutes until sticky and cohesive.

3. 3

   Shape and fill

   Roll the dough into a sausage and cut into 30 equal pieces. Roll each into a thin circle, about 9cm diameter. Place a teaspoon of filling in the centre. Fold the wrapper in half, then pleat along the sealed edge: pinch the centre, then create 3–4 pleats on each side, pressing firmly to seal.

   Don't overfill — about 1 teaspoon of filling per dumpling. Overfilled dumplings burst during cooking.

4. 4

   Pan-fry (potsticker method)

   Heat oil in a wide non-stick pan over medium-high heat. Place dumplings flat-side down in a single layer. Cook 2–3 minutes until golden-brown on the base. Add 60ml water, cover immediately and steam for 6–7 minutes until water has evaporated. Serve immediately, golden-side up.

Variations

• •

  Boiled Dumplings: boil in abundant salted water for 6–7 minutes until they float. Serve with dipping sauce.

• •

  Vegetarian Dumplings: fill with a mixture of firm tofu (crumbled), shiitake mushrooms, glass noodles and ginger.

Storage

Raw uncooked dumplings freeze excellently. Cook from frozen — add 3 minutes to pan-fry time. Cooked dumplings refrigerate for 2 days.

Frequently Asked Questions