Chinese Dumplings

Chinese dumplings (Jiaozi) have been a global sensation, so, the recipes for Chinese dumplings have accordingly spread and adapted over the world. These dumplings can be filled with a number of minced meats, including pork, beef, chicken and vegetables, and cooked in different ways, boiled, steamed, pan-fry, deep-fry and served in soup.

Jiaozi dumplings are a “must-serve” food on Chinese New Year’s Eve and other special family reunions. Not just that, it’s the staple food of people living in the north of China.

In this article, we introduce Chinese dumplings recipes for different fillings. Based on your diet and taste, you may choose the most preferred type and make at home.

Recipes For Four Fillings Of Chinese Dumplings

Chinese dumplings feature

  • Prep Time1 hr
  • Cook Time15 min
  • Total Time1 hr 15 min
  • Serving Size6


For the wrapper

  • For wrapper:
  • 3½ cups all purpose flour (or a packet of dumpling wrappers (50 pcs)
  • 1 cup, plus 2 tablespoons water

For pork fillings

  • 1 pound ground pork
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons finely chopped Chinese chives
  • 1 cup vegetable oil for frying
  • 1 egg, beaten
  • 1 quart water, or more as needed

For beef filling

  • 1/2 pound (230 grams) ground beef (at least 20% fat)
  • 1/4 cup chicken stock (or beef stock, or water)
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons ginger , grated
  • 1 teaspoon salt
  • 1/4 teaspoon ground toasted Sichuan peppercorn (or black pepper)
  • 4 green onions , coarsely chopped
  • 1 large carrot , coarsely chopped
  • 1/2 cup frozen corn , thawed
  • 1/2 cup frozen green peas , thawed
  • 1 tablespoon sesame oil
  • 20 homemade dumpling wrappers (or packaged dumpling wrappers)
  • 1 to 2 tablespoons vegetable oil

For vegetable filling

  • 3 tablespoons oil, plus ¼ cup
  • 1 tablespoon minced ginger
  • 1 large onion, chopped
  • 2 cups shiitake mushrooms, chopped
  • 1½ cups cabbage, finely shredded
  • 1½ cups carrot, finely shredded
  • 1 cup garlic chives (Chinese chives), finely chopped
  • ½ teaspoon white pepper
  • 2 teaspoons sesame oil
  • 3 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoon soy sauce
  • 1 teaspoon sugar
  • salt, to taste

For chicken filling

  • 150g chicken mince
  • 1 tsp finely chopped lemongrass
  • ½ tsp finely minced ginger
  • 1 cup finely chopped cabbage
  • 1 spring onion, chopped
  • Handful fresh coriander leaves, chopped
  • 1 tsp chicken stock powder
  • 2 tsp cornflour
  • 1 tsp sesame oil

For the dipping sauce

  • 1/2 cup of soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon finely chopped Chinese chives
  • 1 tablespoon sesame seeds
  • 1 teaspoon chile-garlic sauce


1Start making sauce: combine all ingredients to make dipping sauce in a small bowl. Mix well and season to taste if needed. Set aside.2To make the dumpling dough: put all-purpose flour in a large bowl, gently pour in water and knead until the dough becomes smooth. Cover it with a damp cloth and rest for 30 minutes.3In a large mixing bowl: combine all ingredients to make the filling. Sir with a spoon or mix with your clean hand until well blended.4To make the dumpling wrappers, roll out the dough on a floured surface into a long cylinder. Cut it into small tablespoon-sized pieces. Roll each out into a circle and set aside for filling.5Continue assembling until no dough remains.6Lay dumpling wrapper on a flat surface and place 1 spoonful of the filling in the middle.7Moisten the edges with a little water and crimp together forming small pleats to seal the dumpling. Repeat until no filling remains. 8To boil, place a large saucepan of water on to boil, add in dumplings and boil until they float to the surface. 9To pan-fry, heat up the skillet with some oil. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender (transparent) and the pork is cooked through, about 5 minutes. Remove the lid and allow to fry for a few more minutes, until the bottom of dumplings are golden brown and crispy.10To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.11To deep-fry, heat up the pan over medium-high heat and pour the oil. When the oil is hot enough to fry, add in the dumplings (about 8 at a time) and fry until they get golden-brown at both sides (2-3 minutes). Remove from the pan and drain on paper towels.12When dumplings are cooked, transfer them to a dish. Serve hot with prepared dipping sauce.
It’s worth mentioning that you can buy packaged dumpling wrappers at store to save preparing time. In addition, to satisfy your taste, you can definitely add or exclude some ingredients.

Chinese dumpling sum

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