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Chinese Dumplings (Jiaozi) – Homemade Traditional Dumplings

Classic Chinese dumplings made with a juicy pork-and-cabbage filling wrapped in tender dumpling dough. Delicious boiled, steamed, or pan-fried, and perfect for meal prep or gatherings.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 300 g ground pork or chicken
  • 1 cup finely chopped napa cabbage
  • 2 tablespoons chopped scallions
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • For Wrapping:
  • 40 dumpling wrappers store-bought or homemade
  • For Cooking:
  • Water for boiling
  • 2 tablespoons oil for pan-frying

Method
 

  1. In a bowl, combine ground pork, chopped cabbage, scallions, ginger, soy sauce, sesame oil, salt, sugar, and white pepper. Mix in one direction until sticky.
  2. Place a dumpling wrapper in your palm and add 1 teaspoon of filling in the center.
  3. Wet the edges with water and fold the wrapper in half. Pleat the edges to seal tightly.
  4. Repeat until all dumplings are wrapped.
  5. To Boil:
  6. Bring a pot of water to a boil. Add dumplings and gently stir. When they float, cook for 1–2 more minutes.
  7. To Steam:
  8. Steam dumplings for 10 minutes in a bamboo or metal steamer lined with parchment or cabbage leaves.
  9. To Pan-Fry (Potstickers):
  10. Heat 1 tbsp oil in a pan. Add dumplings and fry until golden. Add 1/4 cup water, cover, and steam until water evaporates.

Notes

• Freeze uncooked dumplings on a tray, then store in a bag for up to 3 months.
• Do not thaw before cooking—cook directly from frozen.
• Add shrimp, mushrooms, or tofu for filling variations.
• Keep wrappers covered to prevent drying.
• Add chili oil or vinegar to dipping sauce for stronger flavor.
Approximate values per dumpling: Carbs 6g – Protein 4g – Fat 3g.