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Jiao Zi Chinese Dumplings


Nothing beats a homemade dumpling. These Chinese Dumplings are perfectly balanced and incorporate Chinese chives, Napa cabbage, and pork in more equal proportions than you'll find in most restaurants. These dumplings are perfect served as a crowd-pleasing appetizer with soy sauce or the dipping sauce of your choice.

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  • 1 head Napa cabbage, about 1 1/2 pounds
  • 4 bunches Chinese chives
  • 16 ounces firm tofu
  • 4 pounds ground pork
  • 2 teaspoons salt
  • 1 teaspoon pepper, white or black
  • 4 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger root, finely grated
  • 2/3 cup soy sauce, plus more to dip
  • 4 eggs, beaten
  • 1 tablespoon sesame oil
  • 2 tablespoons Shaoxing rice wine
  • 4 to 5 tablespoons corn starch
  • 2 (10 to 12-ounce) package dumpling wrappers or wonton wrappers or homemade dumpling wrappers, about 250
  • small cup of water for wetting the wrappers


Servings 250
Preparation time 60mins
Cooking time 80mins
Adapted from


Step 1

Using a food processor, in batches, finely chop the Napa cabbage and Chinese chives by using the pulse function. Be careful not to pulse for too long. Do not over-pulverize the vegetables. You can also do this by hand.

Separately, add salt, pepper, garlic, ginger, soy sauce, sesame oil, rice wine, and corn starch to the ground pork and mix well. Combine the vegetables, tofu, beaten eggs, and the ground pork mixture, using hands to thoroughly mix together if necessary.

Put 1 tablespoon of the pork mixture in each dumpling, place your finger in the cup of water then glide it around the edge of the dumpling wrapper, and fold the wrapper in the accordion fashion pinching the edges closed to ensure that the filling does not come out while being cooked.

To cook, choose from pan frying or boiling.

To pan fry, heat about 1 to 2 tablespoons on oil in a skillet over medium heat until the oil is shimmering. Add the dumplings in an even layer on the bottom of the pan and swirl them constantly for about 2 minutes or until they are golden brown and crisp. While pan frying it is a good idea to flip the dumplings around so that they get an even color. Then, add about 2 to 3 tablespoons of water to the pan being very careful of the splash back that will occur from the water hitting the hot oil. Cover the pan and steam the dumplings for about 5 minutes or until they are just cooked through.

To boil, heat a large pot with water to a roiling boil. Add the dumplings in batches and cook until they float and are completely cooked through, this should take about 10 to 15 minutes.

Serve with soy sauce or dipping sauce of your choice.

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