How to Make Jiaozi (Dumplings)

Jiaozi is a type of Chinese dumpling made with minced meat and chopped vegetables wrapped in a piece of thin dough. It can be boiled, fried or steamed. When fried, it is called a pot-sticker. This traditional cuisine can be found in the north of China. On the Eve of Chinese New Year (Spring Festival), making and eating Jiaozi is a tradition in the north of China. At this time, all members of the family will get together to make and enjoy them. Making this special food is quick and simple, and is a wonderful way to bring a family together.


1. First make a simple oil and flour dough, then and roll the dough into small thin circles. This will be the Jiaozi's covers.

2. Place a full tsp of filling onto a Jiaozi cover.

3. Use a finger to dap the edges of the Jiaozi cover with water.

4. Form the Jiaozi cover into a crescent moon by folding the cover in half.

5. Press the edges to seal the dumpling.

6. Crimp the edges to make sure the edges are tightly sealed. To cook the Jiaozi, bring a pot of water to a boil. Gently drop the Jiaozi into the boiling water and keep stirring with a pair of chopsticks to prevent them from sticking to one another and to the bottom of the pot. When the water comes back to a boil, add in half a cup of cold water. This is to prevent the dumpling from breaking up due to the over rolling boil. When the water comes back to a boil, the dumplings will float to the top. They are now ready to enjoy.

Vegetarian fillings


One cucumber
A large green pepper 
Half a carrot
2-3cabbage leaves
5-6 mushrooms.


Chicken broth powder
Oyster sauce
Soy sauce to taste
Red pepper powder
Vegetable oil

·Make: Chop all the ingredients finely and add a tsp of salt, mix and get drain the water. This will make enough filling for about 40 small dumplings.

Cucumber and pork fillings


250g lean ground pork
250g cucumber
Bruised ginger
Black fungus


Monosodium glutamate
Vegetable oil
Sesame oil
Finely diced garlic

·Make: Mince the pork, and cucumbers. Steep the black fungus dice finely. Add the seasonings and mix well.

Radish Fillings with Three Delicacies


250g lean ground pork
100g dried shrimps
Black fungus
Shredded turnips
4 eggs
50g bruised ginger


Monosodium glutamate
Vegetable oil
Sesame oil

·Make: Mince the pork, steep the black fungus, and cook the shredded turnips. Drain well, and mince. Combine all ingredients, and mix well Feel free to adjust the recipe to suit your family's taste. Jiaozi can be served with some noodles in a soup, or enjoy them with some a dipping sauce made of soy sauce, and vinegar, and finely diced peppers.

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