Homemade Chinese Jiaozi: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup warm water
  • 1 pound ground pork
  • 1 cup finely chopped Chinese cabbage
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil for frying
  • 1/2 cup water for steaming
  • Dipping sauce of your choice (e.g. soy sauce, black vinegar, chili oil)

Steps and instructions

  1. In a large bowl, combine the flour and warm water. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for an hour.
  2. In another bowl, combine the ground pork, chopped Chinese cabbage, green onions, and garlic. Add in the soy sauce, sesame oil, ground black pepper, and salt. Mix well until all the ingredients are evenly distributed.
  3. After the dough has rested, divide it into small pieces about the size of a golf ball. Roll each piece into a thin circle about 3 inches in diameter.
  4. Place a spoonful of the pork mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and crimp the edges to seal the jiaozi. Repeat with the remaining dough and filling.
  5. Heat the vegetable oil in a large skillet over medium heat. Add the jiaozi in a single layer and fry until the bottoms are golden brown, about 2 minutes.
  6. Pour the water into the skillet, cover, and let the jiaozi steam for about 10 minutes, or until the water has evaporated and the jiaozi are cooked through.
  7. Remove the jiaozi from the skillet and serve hot with your choice of dipping sauce.

Tools for making

Recipe variations

  • Use a different type of flour, such as whole wheat flour or rice flour, for a variation in texture and flavor.
  • Replace the ground pork with ground chicken, beef, or shrimp for different protein options.
  • Add additional vegetables like carrots, mushrooms, or bell peppers to the filling for added color and flavor.
  • Make a vegetarian version by substituting the ground meat with tofu or tempeh, and using vegetable broth or soy sauce for seasoning.
  • Try a different crust by using wonton wrappers or dumpling skins instead of making the dough from scratch.
  • Experiment with different seasonings and spices, such as ginger, chili flakes, or Chinese five-spice powder, to customize the flavor profile.
  • Make a gluten-free version by using gluten-free flour or alternative binders like tapioca starch or cornstarch.
  • Explore different cooking methods, such as boiling, steaming, or pan-frying, to achieve various textures and tastes.
  • Add a dipping sauce with a twist, such as sweet and sour sauce, peanut sauce, or a tangy citrus-based sauce.
  • Create dessert jiaozi by filling them with sweet fillings like fruit preserves, chocolate, or sweetened cream cheese.

Recipe overview

In this recipe, we will guide you through the steps of making Jiaozi, a type of Chinese dumpling often enjoyed during Chinese New Year celebrations and family get-together. Jiaozi are known for their half-moon shape and pleated edges, with a tasty filling typically made from ground pork and vegetables. The process of making Jiaozi involves creating the dough, preparing the filling, assembling the dumplings, and then frying and steaming them to perfection. The end result will be a delicious, savory, and satisfying dish that can be served as a main course, appetizer, or snack. You can serve these homemade Jiaozi with your favorite dipping sauce to enhance their flavor. Making Jiaozi can be a fun and rewarding culinary adventure, offering a taste of traditional Chinese cuisine right in your own kitchen. Get ready to impress your friends and family with your homemade Jiaozi!

Common questions

  1. Can I use a different type of flour? Yes, you can use other types of flour such as bread flour or cake flour, but keep in mind that it may slightly affect the texture of the dough.
  2. Can I substitute the pork with another meat? Absolutely! Ground chicken, beef, or even tofu can be used as alternatives to pork.
  3. Can I make the filling ahead of time? Yes, you can prepare the filling ahead of time and refrigerate it for up to 24 hours before assembling and cooking the jiaozi.
  4. Can I freeze the jiaozi? Yes, you can freeze the uncooked jiaozi. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag or airtight container. They can be stored for up to 2 months. When ready to cook, do not thaw them, simply increase the cooking time slightly.
  5. What dipping sauces go well with jiaozi? Popular dipping sauces for jiaozi include soy sauce, black vinegar, chili oil, and a combination of soy sauce and vinegar.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
  • Skillet - A large skillet or frying pan for frying the jiaozi.
  • Rolling Pin - A rolling pin for rolling out the dough into thin circles.
  • Knife - A knife for chopping the Chinese cabbage, green onions, and garlic.
  • Spoon - A spoon for measuring and mixing the ingredients.
  • Damp Cloth - A damp cloth for covering the dough and preventing it from drying out.
  • Spatula - A spatula for flipping and removing the jiaozi from the skillet.
  • Plate - A plate for serving the cooked jiaozi.

Origin stories

Jiaozi, the delicious and versatile dumplings, boast an impressive heritage dating back to the Eastern Han Dynasty in China, around 2,000 years ago. Legend has it that their creation is attributed to Zhang Zhongjing, one of the greatest physicians in Chinese history. On a chilling winter day, he noticed many impoverished locals suffering from frostbite, particularly around their ears. The compassionate physician concocted a mixture of mutton, chili, and healing herbs, wrapped it in scraps of dough, and boiled these early iterations of jiaozi. The warming properties of this nourishment helped cure the frostbite, and thus, jiaozi became a traditional food eaten during Chinese New Year's Eve, symbolizing the transition from an old, harsh winter to a fresh, hopeful new year. From its humble beginnings as a medicinal food, jiaozi has evolved and spread, its myriad fillings reflecting the rich tapestry of China's regional cuisines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.