How to Make Jiaozi Dumplings (Cantonese Pork & Chive Dumplings)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat while ground chicken is often less expensive.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free while wonton wrappers are often more affordable.

In a large mixing bowl, combine the flour, salt, and bicarbonate soda. Slowly add warm water to the flour mixture, a little at a time, stirring as you go to form a soft, smooth dough.

Knead the dough for 8-10 minutes until it becomes elastic and smooth. If it's too sticky, add a bit more flour.

Cover the dough with a damp towel and let it rest for about 30 minutes.

In a large bowl, combine the pork mince, chives, scallions, grated carrot, wood ear mushrooms, and shiitake mushrooms.

Season the mixture with salt, pepper, sugar, chicken stock, oyster sauce, soy sauce, and sesame oil. Stir until everything is well combined.

Roll out your dough into long logs and cut them into small, even pieces. Each piece should be about the size of a walnut.

Roll each piece into a ball and then flatten it into a small disc using a rolling pin, aiming for about 3-4 inches in diameter.

Place a spoonful of the pork and chive filling in the center of each disc.

To seal the dumpling, fold the dough over the filling to form a half-moon shape. Pinch the edges together tightly, crimping as you go to ensure the filling stays inside.

To boil: Bring a large pot of water to a boil. Drop the dumplings in batches, stirring gently to prevent them from sticking to the bottom. Once they float to the surface, let them cook for an additional 2-3 minutes before removing.

To pan-fry: Heat a little oil in a non-stick pan over medium heat. Place the dumplings in the pan and cook for 3-4 minutes until the bottoms are golden and crispy. Add a splash of water to the pan, cover, and let them steam for another 3-4 minutes until fully cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens