Jiaozi Dumplings
A weeknight-friendly Chinese pork built around round dumpling wrappers, ground pork and napa cabbage — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Finely chop the napa cabbage, toss with the 1 tsp salt, rest 15 minutes, then squeeze out as much liquid as possible with your hands.
- Mix the pork with the grated ginger, chopped scallions, soy sauce, Shaoxing wine, sesame oil and white pepper, stirring vigorously in one direction for 2 minutes until sticky, then fold in the drained cabbage.
- Place a heaped teaspoon of filling in the center of each wrapper, dab the rim with water, fold into a half-moon and pleat the front edge to seal tightly against the flat back.
- To pan-fry, heat the oil in a lidded skillet over medium-high and arrange the dumplings flat-side down for 2 minutes until golden underneath.
- Pour in about 100 ml water, cover at once, and steam for 6 to 7 minutes until the water evaporates and the pork is cooked through to at least 71°C with no pink remaining.
- Uncover and let the bases crisp for another minute, then serve with a dip of soy sauce and black vinegar; freeze any uncooked dumplings in a single layer for later batches.
You'll use: Frying pan / skillet · Pan · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Jiaozi Dumplings
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Szechuan Beef Beef
Tips & common questions
How long does Jiaozi Dumplings take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Jiaozi Dumplings is an original Chinese recipe developed in-house by Consomee. Photo: Asian Dumplings (Jiaozi) by ArmAg.jpg by Armineaghayan, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.