Jiaozi are Chinese dumplings made with thin wheat wrappers and a savory filling, often pork and cabbage, then boiled and served with a tangy dipping sauce. They are a popular Chinese New Year food, and their ingot-like shape is commonly associated with good fortune; fillings and family traditions vary across China and beyond.
Ingredients
- 3 cups finely chopped napa or green cabbage (about 250 g)
- ½ teaspoon fine salt (3 g), for drawing water from the cabbage
- 1 pound ground pork (450 g), preferably not extra-lean
- ½ cup finely sliced scallions (about 50 g)
- 1 tablespoon finely grated fresh ginger (6 g)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 2 tablespoons regular soy sauce (30 ml)
- 1 tablespoon Shaoxing wine (15 ml), optional
- 1 teaspoon toasted sesame oil (5 ml)
- ¼ teaspoon ground white pepper (about 0.5 g)
- 48 round dumpling wrappers (about 14 ounces/400 g), thawed if frozen
- 2 tablespoons Chinese black vinegar (30 ml), for dipping
- 2 tablespoons soy sauce (30 ml), for dipping
- Chili oil, up to 1 teaspoon (5 ml), optional, for serving
Instructions
- Salt and drain the cabbage. Finely chop the cabbage so it will fit neatly inside the wrappers. Toss it in a bowl with the ½ teaspoon salt and leave it for 15 minutes. The salt draws out excess moisture, which helps keep the filling from becoming watery and the wrappers from splitting. Gather the cabbage in a clean kitchen towel and squeeze firmly over the sink until it feels damp rather than wet. Set aside.
- Season the pork. Put the ground pork in a large bowl with the scallions, ginger, garlic, soy sauce, Shaoxing wine if using, sesame oil, and white pepper. Mix in one direction with a fork or chopsticks for about 2 minutes, until the seasonings are evenly distributed and the mixture looks slightly sticky. Fold in the squeezed cabbage. Keep the filling chilled if you need to pause before wrapping.
- Set up for folding. Place a small bowl of water beside a clean work surface and line a tray with parchment or a lightly dusted towel. Keep unused wrappers under a barely damp towel so their edges do not dry out. If the wrappers are stuck together, separate them gently rather than pulling hard and tearing them.
- Fill and seal the dumplings. Put one wrapper in your palm and add about 1 tablespoon of filling (roughly 15 ml) to its center. Wet half of the wrapper’s rim with a fingertip. Fold it into a half-moon, press the middle together, then seal from the center toward each end, pushing out trapped air as you go. A simple firmly pressed edge is sufficient; pleats are decorative and can take practice. Set each dumpling upright on the tray, with the sealed edge facing up, and cover it while you finish the remaining wrappers. Allow about 40 minutes for filling and folding all 48.
- Boil in batches. Bring a large pot of water to a rolling boil. Add about 16 dumplings, one at a time, and stir gently once to keep them from sticking to the bottom. When the water returns to a boil, add about ½ cup (120 ml) cold water; let it return to a boil again. Repeat once more, then cook until the wrappers are tender and the dumplings float, usually 6–8 minutes total after adding them. Cooking time varies with wrapper thickness and filling size. For food safety, check a test dumpling with a food thermometer inserted into the center of the filling: ground pork must reach the USDA FSIS safe minimum of 160°F (71°C). Cook the remaining dumplings in two more batches. The full pot-and-batch cooking time is about 30 minutes.
- Mix the dipping sauce and serve. Stir together the black vinegar and soy sauce in a small bowl; add chili oil if desired. Transfer the dumplings to a warm platter with a slotted spoon, letting excess water drain away. Serve hot with the sauce alongside.
Tips
- Choose the right wrappers. Round, thin wheat dumpling wrappers are easiest for this recipe. If you can find only square wonton wrappers, trim the corners to make circles; they may be thinner and need a gentler touch. Spring-roll sheets are not a suitable substitute because they are made for a different cooking method and texture.
- Keep moisture under control. Squeeze the salted cabbage well, and avoid adding extra liquid to the filling. If the mixture looks loose, chill it for 10 minutes before wrapping rather than adding flour or breadcrumbs, which would change the dumpling’s texture.
- Seal without overfilling. A level tablespoon is plenty. Too much filling makes the seam difficult to close, while air pockets can cause a dumpling to split as it boils. Use only enough water to make the wrapper edge tacky; a wet, slippery rim may not seal.
- Use traditional ingredients flexibly. Shaoxing wine adds a rounded, lightly aromatic note. If it is unavailable, use dry sherry; for an alcohol-free version, omit it rather than substituting sweet cooking wine. Chinese black vinegar has a mellow, malty tang; rice vinegar works in the sauce but tastes sharper and lighter.
Serving Suggestions
Serve the dumplings as the centerpiece of a Chinese New Year meal, with the dipping sauce in small individual bowls. Six dumplings per person makes a useful starting point for a meal with several other dishes; this recipe yields eight per person if served on its own. Add steamed rice, stir-fried greens, or a clear vegetable soup for a fuller spread. A simple cucumber salad or lightly dressed shredded vegetables can balance the rich pork filling.
For a shared table, bring out the dumplings in batches so the last ones stay hot. Offer extra black vinegar, soy sauce, and chili oil separately, since diners may prefer different levels of salt, tang, and heat. Dumplings are also easy to serve as an appetizer: arrange them on a platter with toothpicks or small plates, but provide a spoon for the dipping sauce to avoid drips.
Variations
Pork and shrimp: Replace 4 ounces (115 g) of the pork with finely chopped raw shrimp. Keep it refrigerated while assembling, and check that the filling reaches 145°F (63°C) for seafood; because it is combined with ground pork, the recipe’s stricter 160°F (71°C) ground-meat temperature still applies. The shrimp makes the filling a little sweeter and more springy.
Vegetarian cabbage and mushroom: Replace the pork with 8 ounces (225 g) finely chopped mushrooms and 1 cup (150 g) crumbled firm tofu. Cook the mushrooms in a skillet until their released liquid evaporates, cool them completely, then mix with the remaining seasonings and cabbage. The result is less juicy and has a more earthy flavor. Check wrappers for egg if you need an egg-free meal.
Pan-fried dumplings: For a crisp-bottomed version, arrange uncooked dumplings in a lightly oiled skillet and fry over medium heat until the bottoms are golden. Carefully add ½ cup (120 ml) water and cover immediately; steam until the water evaporates and the pork filling reaches 160°F (71°C). This method gives the dumplings a browned base while keeping the tops tender. Do not overcrowd the pan; cook in batches.
Different cabbage: Napa cabbage is tender and mild, while green cabbage has a firmer bite. Either works when chopped finely and salted as directed. If using a particularly watery cabbage, squeeze it a second time before mixing it into the pork.
Storage and Reheating
Refrigerate cooked dumplings within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Reheat in a covered skillet with a tablespoon or two of water until steaming, or microwave in a covered microwave-safe dish with a splash of water, stirring or turning partway through. Heat leftovers to 165°F (74°C), checked with a food thermometer. Reheated wrappers will be softer than freshly boiled ones, so avoid prolonged heating.
To freeze uncooked dumplings, arrange them in a single layer on a parchment-lined tray and freeze until firm, then move them to a sealed freezer bag. Cook from frozen without thawing, adding a few minutes to the boiling time and checking that the pork filling reaches 160°F (71°C). Keep them frozen for best quality for about 2 months. Cooked dumplings can also be frozen, though their wrappers may soften after thawing. Do not leave cooked dumplings at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the dumplings ahead?
Yes. Assemble them and refrigerate on a covered, lightly floured tray for up to 1 day, keeping them in a single layer so they do not stick together. For longer storage, freeze them uncooked as described above. The filling can also be mixed and refrigerated for up to 1 day before wrapping.
Why did my dumplings open while boiling?
Common causes are a dry wrapper edge, too much filling, trapped air, or a vigorous stir. Wet only the rim, press it firmly closed, and use a gentle stir after adding dumplings. A small tear can sometimes be patched with a piece of wrapper dampened with water before cooking.
Do I need to thaw frozen dumplings before cooking?
No. Add them directly to boiling water, stir carefully so they do not stick, and allow extra cooking time. Avoid thawing them on the counter, where the wrappers can become wet and the raw pork can sit at an unsafe temperature.
Can I use a different dipping sauce?
Yes. The black vinegar and soy combination is a straightforward, savory option, but rice vinegar can replace the black vinegar for a brighter taste. Add a little grated ginger, sliced scallion, or chili oil if you like. Taste before adding extra soy, since both the filling and sauce are already seasoned.
How can I tell if the pork filling is safely cooked?
Floating and tender wrappers are useful signs that the dumplings are done, but they do not confirm the center’s temperature. Check a dumpling from the first batch with a food thermometer; the ground pork filling needs to reach 160°F (71°C). If it has not, boil the batch longer and check again.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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