Hand-folded Chinese dumplings filled with pork and cabbage — boiled, fried or steamed to perfection.
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.
Serves 6
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.
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.
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.
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.
Keep unfilled wrappers covered with a damp cloth while you work — they dry out quickly.
The dipping sauce is as important as the dumplings: combine soy sauce, rice vinegar and chilli oil.
Freeze extra dumplings on a floured tray before bagging — cook directly from frozen, adding 3 extra minutes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Raw uncooked dumplings freeze excellently. Cook from frozen — add 3 minutes to pan-fry time. Cooked dumplings refrigerate for 2 days.
Jiaozi have been made in China for over 1,800 years. Legend attributes their invention to Zhang Zhongjing, a physician of the Eastern Han Dynasty. Today, making dumplings together as a family on Chinese New Year's Eve symbolises reunion, luck and prosperity.
Yes — gyoza wrappers from Asian supermarkets work perfectly and save considerable time. Thaw if frozen before using.
Add the water the moment you hear sizzling — it creates steam that lifts the dumplings off the surface and cooks the filling through.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (250g / 8.8 oz) · 6 servings total
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