Jiaozi Dumplings
AI-generated image
Chinese

Jiaozi Dumplings

Tender Chinese pork-and-chive dumplings filled with ginger, cabbage, and sesame, then simmered until the wrappers turn glossy and the filling is juicy. Serve with a sharp black-vinegar dipping sauce.

62 min 4 servings Medium
All recipes

How to prepare

1
Toss the chopped napa cabbage with 1/2 teaspoon of the salt and rest it in a colander for 15 minutes. Squeeze firmly by handfuls until very little liquid remains.
2
Mix the pork, drained cabbage, Chinese chives, ginger, 1 tablespoon soy sauce, 2 teaspoons sesame oil, white pepper, and the remaining 1/2 teaspoon salt in one direction for about 2 minutes, until the mixture looks cohesive and slightly sticky.
3
Place one tablespoon of filling in the center of a wrapper. Moisten the wrapper edge with water, fold it over, press out excess air, and pleat or firmly crimp the edge to seal. Repeat with the remaining wrappers and filling.
Hands pleating and sealing a jiaozi dumpling AI-generated image
4
Bring a large pot of water to a rolling boil. Add one batch of dumplings, about 10 at a time, and stir gently once around the base to prevent sticking.
5
When the water returns to a boil, add 120 ml cold water. Repeat this once more after the next boil, then simmer until the dumplings float and their wrappers look translucent and slightly swollen, about 5 to 6 minutes total.
6
Lift the dumplings with a slotted spoon and drain briefly. Stir the black rice vinegar, chili oil, remaining 1 tablespoon soy sauce, and remaining 1 teaspoon sesame oil in a small bowl, then serve the dumplings hot with the dipping sauce.
Plate of homemade jiaozi dumplings with black-vinegar dipping sauce AI-generated image

Why this recipe works

Salting the cabbage draws out excess water, keeping the pork filling juicy without making the wrappers soggy. Ginger, sesame oil, soy sauce, and black vinegar give the dumplings a balanced savory, aromatic finish.

Storage and reheating

How to store it

Refrigerate cooked dumplings in a covered container for up to 3 days. Freeze uncooked dumplings in a single layer until firm, then transfer to a sealed bag for up to 2 months; cook from frozen.

How to reheat it

Reheat refrigerated dumplings in gently simmering water for 3 to 4 minutes, until hot throughout. Do not thaw frozen dumplings; simmer them for 2 to 3 minutes longer.

Nutrition / serving

645kcal
29.16 gprotein
57.79 gcarbs
32.42 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 20 Aug 2026 · updated 20 Aug 2026