Chinese dumplings, or Jiaozi (饺子), are one of the most symbolic foods eaten during the Chinese New Year. Their shape resembles ancient Chinese gold ingots, making them a powerful symbol of wealth, prosperity, and abundance. In many families, dumpling making is a communal activity, with everyone gathering around the table to wrap dumplings together on New Year’s Eve.
This recipe is a classic homemade dumpling filling, with clear instructions for both boiled dumplings and pan-fried potstickers, plus a vegetarian alternative for those who prefer a meat-free option. It’s the kind of recipe that works whether you’re cooking for tradition, convenience, or pure comfort.
This recipe is part of my Chinese New Year food collection, featuring 16 traditional festive dishes.
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Chinese Dumplings - How to make it from scratch
Eating Chinese dumplings is a delightful experience. The juice flowing from the filling flows immediately to every corner of your mouth, waking up all the taste buds and sending a euphoric feeling through your senses.
Ingredients
The wrapper (A)
- 250g (8.8 oz/ 2.8 cups) all-purpose flour
- 140ml (0.6 cups) warm water
The filling (pork and chives) (B)
- 250g (8.8 oz) minced pork, with 20% fat
- 150g (5.2 oz) Chinese chives
- 1/4 tsp salt
- 2 tsp Shaoxing wine
- 1/4 tsp ground white pepper
- 1/2 tsp sesame oil
- 2 tsp light soy sauce
- 1 tsp sugar
- 2 tsp cornstarch
Instructions
How to Prepare the Filling
- Finely chop the vegetables and place them in a large mixing bowl.
- Add the minced pork, ginger, spring onions, and seasonings.
- Mix thoroughly in one direction until the filling becomes sticky and well combined.
- Let the filling rest for 10 to 15 minutes to allow the flavors to develop.
Why this matters: Mixing in one direction helps bind the filling, resulting in juicier dumplings after cooking.
How to Wrap Dumplings
- Place a dumpling wrapper on your palm.
- Spoon a small amount of filling into the center.
- Lightly wet the edges of the wrapper with water.
- Fold and pleat according to your preferred style, sealing tightly to prevent leakage.
Wrapping Tips
- Do not overfill, or the dumplings may burst during cooking.
- Keep unused wrappers covered with a damp cloth to prevent drying out.
- If you’re new to pleating, a simple half-moon fold works perfectly.
Cooking Methods
Method 1: Boiled Dumplings (Classic Style)
- Bring a large pot of water to a rolling boil.
- Gently drop the dumplings into the water and stir once to prevent sticking.
- When the dumplings float, add half a cup of cold water and let it return to a boil.
- Repeat once more, then cook until the dumplings are fully cooked and slightly translucent.
- Remove and drain well.
Best for: Soft skins, juicy filling, and traditional Chinese New Year serving.
Method 2: Pan-Fried Dumplings (Potstickers / Guo Tie)
- Heat a tablespoon of oil in a non-stick pan over medium heat.
- Arrange dumplings flat-side down and fry until the bottoms turn golden brown.
- Add water to cover about one-third of the dumplings.
- Cover immediately and let the steam out until the water evaporates.
- Remove the lid and cook briefly to re-crisp the bottoms.
Best for: Crispy base with tender, juicy filling.
Notes
Cabbage and green onion filling:
200g Chinese cabbage, 2 tsp salt, 250g pork, 1 tsp sesame oil, 1 tsp light soy sauce,
1 tsp Shaoxing wine, 1/2 tsp pepper, 2 tsp oyster sauce, 1/2 tbsp minced garlic, 1/2 tsp minced ginger, 30g chopped green onion, 1 tbsp oil
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 49mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 3g
This data was provided and calculated by Nutritionix on 1/18/2021
Vegetarian Dumpling Alternative
To make a vegetarian filling, replace the pork with:
- Finely chopped shiitake mushrooms
- Firm tofu (pressed and crumbled)
- Napa cabbage or chives
- The same seasonings as the original recipe
The key is to squeeze excess moisture from vegetables to prevent soggy dumplings. This version works beautifully for both boiling and pan-frying.
Freezing and Storage Tips
Freezing Uncooked Dumplings
- Arrange wrapped dumplings in a single layer on a tray.
- Freeze until firm, then transfer to freezer bags.
- Cook directly from frozen without thawing.
Storage
- Refrigerate fresh dumplings for up to 24 hours.
- Frozen dumplings keep well for up to 2 months.
Serving Suggestions
- Serve with black vinegar and shredded ginger
- Add chili oil for heat
- Pair with longevity noodles or steamed fish for a complete Chinese New Year meal
Frequently Asked Questions
Why do dumplings float when boiling?
As they cook, steam builds inside, causing them to rise to the surface.
Can I make dumplings ahead of time?
Yes. Freezing uncooked dumplings is the best way to prepare them in advance.
Why are dumplings eaten during the Chinese New Year?
Their ingot-like shape symbolizes wealth and good fortune in the coming year.
Related Chinese New Year Recipes
- Spring Rolls — Crispy rolls symbolizing wealth
- Nian Gao — Sticky rice cake for growth and progress
- Longevity Noodles — For long life and good health
👉 Return to the Chinese New Year Recipes Hub
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