Warning: include_once(/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php): failed to open stream: Permission denied in /home/sdang/plateoftheday.com/wp-settings.php on line 304

Warning: include_once(): Failed opening '/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php' for inclusion (include_path='.:/usr/local/lib/php:/usr/local/php5/lib/pear') in /home/sdang/plateoftheday.com/wp-settings.php on line 304
Chinese Dumplings Jiaozi Recipe – Plate Of The Day
Chinese Food Food Recipes

Chinese Dumplings Jiaozi Recipe

October 24, 2005

Pork and Leek Chinese dumplings jiaozi

Handmade Chinese Dumplings ( Jiaozi )

Pork and Chinese Leek Flavored Dumplings Recipe

I guess eating all these fresh hand made noodles lately got us back into the kitchen. This time to make some Chinese Dumplings or Jiaozi as they are called in Chinese.

Chinese dumplings are mostly a traditional Northern China dish. In Beijing it’s quite common to order a plate of Jiaozi in place of rice with your meal. jiaozi chinese dumpling stuffing mixture Jiaozi can be eaten for breakfast, lunch or dinner. Chinese dumplings are traditionally served steamed in a bamboo basket and dipped with a mixture of soy sauce and white vinegar or boiled with soup (as shown in photo below), or pan fried. The heart of the Chinese Dumpling is the stuffing of course and every family has their own recipe. Today we’re going to make a simple Pork and Chinese Leek dumpling mix. Feel free to experiment on your own for the choice of meats, vegetables, etc. I’ve eaten all kinds of varieties of jiaozi that include lamb, beef, tofu, mushrooms, chicken, pork, and even fish dumplings.

Chinese Dumpling Jiaozi Stuffing Mixture (makes ~ 100 Jiaozi)

one packet of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins. Wonton skins are thicker)
1.5 lbs mix of lean and fatty ground pork (the fat gives great flavor but too much will cause your Chinese dumplings to leak out during cooking so try to get a mixture of both lean and fatty pork)
4-5 cups of chopped Chinese Leeks (can also use regular leeks but will need to slice thinly)
1 cup of chopped Napa cabbage
3 tbsp of corn starch
2 tbsp of salt or soy sauce.
ground pepper

Mix up your lean and fatty ground pork in a large mixing bowl. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn starch, salt and ground pepper to the mix. folding jiaozi chinese dumplings Stir until well mixed. Since the leeks will soften and reduce in size during cooking, you’ll want a higher proportion of leeks in this mixture. Add more if necessary.

Folding your Jiaozi Chinese Dumplings

There’s a whole art to folding these Chinese dumplings and here’s your chance to create your own style. The following is just a recommendation on how to fold your Chinese dumpling jiaozi. I’ve met some handy veterans that can stuff and roll these Chinese dumpling jiaozi with one hand!

First fill the Chinese dumpling wrapper with about a teaspoon of stuffing, then taking your index finger brush a small amount of warm water just on the far edge of the wrapper opposite of you. Gently fold the Chinese dumpling wrapper over with your fingers and seal to finish. To make a fancy edge, you can double fold over and then press to the wet edge of the Chinese dumpling wrapper. (See photo).

Cooking your Jiaozi Chinese Dumplings

As I mentioned before Chinese Dumplings are very versatile in Northern Chinese cooking. You can simply steam your jiaozi or boil them with noodles. Chinese dumplings are also great pan fried like potstickers.

Chinese Dumpling Jiaozi Soup:
Add a quart of water to a saucepan and bring to a boil. Add your Jiaozi into the boiling water. When the Chinese Dumplings float they’re ready. Drain and set aside. (at this point you can pan fry them if you want to go that route – they can be eaten with soy sauce/white vinegar mixutre or hot sauce). To make a Chiense Dumpling soup, boil a few quarts of chicken or vegetable stock. Add Napa cabbage, mushrooms. Then mix in your Chinese dumplings. Season with soy sauce, sesame oil, raw chopped scallions. Enjoy!

handmade chinese dumplings jiaozi soup

Play Online Casino Games at Party Casino.com

You Might Also Like


  • Reply kelly May 15, 2006 at 9:11 am

    hey what up

  • Reply Simon June 8, 2006 at 5:42 am

    Hey what’s up? You work at MSN?

  • Reply david July 7, 2006 at 8:00 am

    these look good but i was wanting the recipe for the dumpling skin. i live in china and buy these each morning for breakfast- 15 dumplings @ 3rmb = about .50cents AUD or .25cents USD MMMMMMMMM

  • Reply Simon July 7, 2006 at 10:30 am

    Yeah I basically lived off of Jiaozi and Baozi when I was out in Beijing. Damn if only they were that cheap out here in NY. Even the frozen ones are about $7.00 USD for 50

  • Reply Luke Writes » Trying to cook Jiaozi (餃子) July 30, 2006 at 12:25 am

    […] Chinese New Year was on the 29th, and ever since then I’ve had a hankering for good, authentic Chinese food. My ex-girlfriend is Chinese-American and a fantastic cook who left me with high standards for Chinese food. Ellensburg has nothing in the way of good Chinese food, so if I want some, I’m going to have to make it myself. Specifically, I’m hungry for dumplings, which traditionally are eaten for the lunar new year. I Googled for Chinese dumpling recipes and came across this recipe for Jiaozi (餃子)–the correct name for the dumplings I’m hungry for. A Chinese-American friend’s parents made fantastic jiaozi, so we’ll see how I do. I’d like to make more than one kind of filling, but we’ll see if that works out. I’ll probably refer to these directions for the correct folding techniques, and I’m going to use the advice in this thread, and make the wrappings thinner on the outside so the jiaozi will cook correctly. […]

  • Reply suj November 9, 2006 at 8:31 am


    I’m an Indian. I like to explore chinese food. how do You make variety of food for every day if you are a busy mom. do you eat bowl of rice with side dishes will you give detaile . hope u will help me in this


  • Reply Patricia January 17, 2007 at 4:36 am

    The wrap for the dumpling is easy.

    Take flour. Add enough water so the flour comes away from the bowl. Knead for a few minutes on a floured board, until not sticky. Put aside while you make the filling.

    When you’re ready, put your hand in the middle of the dough making a ring – make the hole larger and larger until the diameter of the tubelike dough is about an inch and a half. Cut pieces about one inch by one inch off of the dough. Flatten and roll each piece (with floured roller) into a thin pancake-like circle about the size of your palm.

  • Reply Kitt February 17, 2007 at 8:53 pm

    Thanks for the recipe! I miss homemade jiaozi. If you want a truly authentic jiaozi experience, make friends with some northern Chinese students and invite them over for a jiaozi party. Everyone pitches in and talks at once and before you know it, you’ve got lots of jiaozi and lots of new friends. The more renao (hot and noisy), the better. Just like home!

  • Reply jane April 18, 2007 at 4:58 pm

    hi, is anyone here know how to do the good dumpling skin? This is the first time i want to cook the dumpling for my family…

  • Reply Views From The West » Blog Archive » Adventures in Uyghur Food April 28, 2007 at 4:48 am

    […] A couple weeks ago, one of my teachers invited us over to his house for lunch. We were all looking forward to a typical Uyghur lunch, so we were mildly surprised when we were served what looked like Chinese jiaozi. For those of you uninitiated, jiaozi (sometimes called “Chinese dumplings” in English, but nothing at all like the dumplings that my mom used to make!) is a very typical Chinese food. My teacher’s wife called it “Chuchura,” which is a typical Uyghur food. But the name is all that seemed to be in common with the normal Uyghur food called chuchura. […]

  • Reply Julie December 6, 2007 at 9:13 am

    I will have to look for the chinese dumpling skins up til now I have been using wonton skins and they definitely do not look as light and tender as yours.

  • Reply veronica May 21, 2008 at 8:37 pm

    I lived in Shandong Province China for four years and Egg/Leek dumplings were my favourite for breakfast/lunch/dinner! Now I am back in Australia I desperately need a recipe so my husband can satisfy my dumpling craving.

  • Reply Not Eating Out in New York » Rats! January 25, 2009 at 8:20 pm

    […] the folding method I find the easiest to use. You can visit many other sites for instruction on other methods, a video demo, or just a better explanation of it […]

  • Reply Juandy Liem April 16, 2009 at 8:10 am

    How many are there varieties of Chinese Dumplings known today?

    My favorite Chinese dumpling is Somay/Siomay. But it also comes in several various versions. One comes with seafood stuffing one others with pork stuffing…

    Enjoy cooking Chinese Food at home:

  • Reply xtaatxw December 17, 2009 at 5:46 am

    Dumpling is the traditional characteristics of the Chinese people love food, also known as dumplings, is the staple food of people in northern China and local snacks are also New Year food.

  • Reply Melissa December 22, 2009 at 4:31 pm

    I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit


    Editor and Community Developer
    Foodista.com — The Cooking Encyclopedia Everyone Can Edit

  • Reply Dustin March 16, 2010 at 8:41 pm

    so how many does this recipe make?

    • Reply Dustin March 16, 2010 at 8:42 pm

      nevermind, found it.

    Leave a Reply to Kitt Cancel Reply