Chinese Dumpling (Jiaozi)

Chinese Dumplings or Jiaozi is delicious and, of course, very popular dish in China.


  • dumpling wrappers 2 pack
  • Chinese cabbage (Romaine lettuce or regular cabbage) 1 pcs.
  • beef forcemeat (700 gram) 1 12 lb.
  • pork forcemeat (450 gram) 1 lb.
  • minced Shiitake mushrooms or white mushrooms (if using dried, soak in hot water for 20 minutes to rehydrate) 1 12 cups
  • sesame oil or vegetable oil 1 12 tbsp.
  • green onion 12 bunch
  • chopped garlic chives or scallions (Chinese chives are the traditional ingredient, but if you don’t like the flavor, you can substitute scallions) 2 bunches
  • ginger 1 pcs.
  • garlic 7 cloves
  • soy sauce 14 cup
  • salt, spices, black pepper (to taste)


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Step 1
You can use dumpling wrappers or dumpling skin for preparing this dumpling. Optionally, you can make dough for dumplings: 2 cups all-purpose flour and 0.25 cup warm water.
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Step 2
Chop garlic, green onion, garlic chives. Grate the ginger.
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Step 3
Chop Shiitake mushrooms or white mushrooms.
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Step 4
Mix pork and beef forcemeat. Add chopped vegetables and chopped cabbage. Seasoning with salt, black pepper, spices. Add soy sauce and 1-2 tablespoons of vegetable or sesame oil. Mix all thoroughly.
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Step 5
Fill your wrappers with about 1-2 tablespoons of filling. Wet the edges of the wrapper and fold the dumpling in half to form a half-moon shape, pressing out the air as you seal the dumpling. Use your fingers to pinch the pleats around the edges of the half circle. Repeat it until all the filling is used.
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Step 6
Boiling dumplings are the most traditional way to cook them. To do so, bring a large pot of water to a slow boil. Add the dumplings and cook until they float to the surface. Then add about a cup of cold water. When the water returns to a boil, add another cup of cold water. When the dumplings float to the surface again, use a slotted spoon to remove them to a platter. Enjoy your meal!!!