Chinese
Jiaozi
Hand-rolled northern Chinese dumplings filled with juicy pork, napa cabbage, ginger, and scallion. They are boiled until tender and served hot with a sharp black vinegar dipping sauce.
Watch it madeTim Laielli · 1:01
Ingredients
- All-purpose flour2 cups
- Water, room temperature1/2 cup plus 2 tbsp
- Ground pork, preferably 20% fat200g
- Napa cabbage, finely chopped2 cups
- Salt1 tsp, divided
- Scallions, finely chopped2
- Fresh ginger, finely grated1 tbsp
- Light soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Toasted sesame oil1 tsp
- Ground white pepper1/4 tsp
- Water or unsalted stock for filling3 tbsp
- Chinese black vinegar2 tbsp
- Chili oil1 tsp, optional
Method
- Put the flour in a bowl, gradually stir in the water with chopsticks until shaggy, then knead for 8 minutes into a smooth firm dough.
- Cover the dough and rest it for 30 minutes, then knead briefly and rest for another 15 minutes.
- Toss the chopped napa cabbage with 1/2 tsp salt and let it stand for 15 minutes, then squeeze out as much liquid as possible.
- In a bowl, stir the pork with soy sauce, Shaoxing wine, ginger, white pepper, and the remaining 1/2 tsp salt in one direction until sticky.
- Add the water or stock 1 tbsp at a time, stirring in the same direction until absorbed and the filling looks glossy.
- Fold in the squeezed cabbage, scallions, and sesame oil, then chill the filling while shaping the wrappers.
- Roll the dough into a rope, cut it into about 20 equal pieces, and keep them covered with a towel.
- Flatten each piece and roll into a thin 8 to 9 cm round, keeping the center slightly thicker than the edges.
- Place about 1 tbsp filling in the center of each wrapper, fold, and pleat tightly to seal each jiaozi.
- Bring a large pot of water to a rolling boil, add the dumplings, and gently stir so they do not stick.
- When the water returns to a boil, add 1/2 cup cold water; repeat this twice more, then cook until the dumplings float and the wrappers look plump and translucent.
- Remove the jiaozi with a slotted spoon and serve hot with black vinegar mixed with chili oil if using.
Common questions
Can I substitute the pork or make these jiaozi without meat?
Yes. Ground chicken, turkey, or finely chopped shrimp work well, but keep some fat for juiciness. For vegetarian dumplings, use tofu, mushrooms, and cabbage, but reduce added water and season more assertively.
How long does the dough need to rest, and can I make it ahead?
The dough needs about 45 minutes total resting time for easier rolling and better elasticity. You can make the dough a few hours ahead; wrap it tightly and refrigerate, then bring it back to room temperature before rolling.
What are the most common mistakes when mixing the filling and wrapping jiaozi?
The biggest mistakes are wet filling, overmixing, and wrappers that are too thick or uneven. Squeeze the cabbage very well, add liquid gradually, and keep the wrapper center slightly thicker than the edges to prevent splitting.
Can I freeze jiaozi, and how should I store leftovers?
Freeze uncooked dumplings on a tray until solid, then transfer to a bag and keep for up to 2 months. Cook from frozen without thawing. Cooked leftovers keep 2–3 days in the fridge and reheat best by pan-frying.
What is the best way to serve jiaozi, and what dipping sauce works well?
Serve hot with Chinese black vinegar and a little chili oil. You can add minced garlic, soy sauce, or a touch of sesame oil. They’re also great with a simple soup, sautéed greens, or as part of a larger meal.