Jiaozi (Chinese Dumplings)

A recipe for Jiaozi (Chinese Dumplings)
Course Appetizer
Cuisine Chinese
Keyword appetizer, China, Chinese, dumpling, jiaozi, pork
Prep Time 40 minutes
Cook Time 15 minutes
0 minutes
Total Time 55 minutes
Servings 40 -50 Dumplings


  • 50 circular dumpling wrappers
  • 1 pound ground pork
  • 3 green onions minced
  • 1 garlic clove minced
  • 1 carrot peeled and finely grated
  • 4 napa cabbage leaves blanched, drained, and minced
  • 1 egg
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili oil
  • 1/4 teaspoon sesame oil

Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon dry sherry
  • 1/4 teaspoon sesame oil
  • 1 green onion thinly sliced


  • To make the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, dry sherry, sesame oil, and thinly sliced green onion. Cover and refrigerate until needed.
  • In a medium bowl, combine pork, green onions, garlic, carrot, cabbage, egg, soy sauce, rice vinegar, chili oil, and sesame oil.
  • Place dumpling wrappers next to work surface and cover with a damp cloth. Fill a small bowl with water. Place about 1 teaspoon of filling in the center of a dumpling wrapper. Wet the edges of the wrapper with water and fold over the filling, pleating if desired. Seal from the filling outward to remove air from the center. Place standing on a parchment lined baking sheet, sealed side up. Repeat with remaining wrappers and filling.
  • To steam: lightly grease a steamer basket and add a few jiaozi, being careful not to overcrowd. Steam over high heat until cooked through, about 15 minutes. Repeat with remaining jiaozi.
  • Serve immediately with dipping sauce.