dumplings (jiao zi)


My first attempt at making chinese dumplings, also known as pot stickers or jiao zi 饺子 .

Dumplings (from Carol 自在生活)


  • 300 grams all-purpose flour
  • 150-170 grams tepid water
  • 1/4 tsp salt
  1. Mix flour and salt in a large bowl.
  2. Add in about 140 grams of water. Mix well.
  3. Slowly add in extra water tablespoon by tablespoon, until a soft pliable dough forms.
  4. Place dough in bowl and cover with cling wrap. Leave overnight.

I made the dough at night and left it overnight out of the fridge. The next day, the dough was softer and could be stretched quite well.

Filling (adapted from Carol 自在生活)

  • 500 grams minced pork
  • 250 grams beijing cabbage
  • 2 leeks/scallions
  • 2 garlic chives
  • 1 knob of young ginger
  • 3 cloves garlic
  • 3 tbsp soya sauce
  • 1 tbsp sesame oil (suggest 2 tbsp)
  • 2 tbsp rice wine
  • 1/2 tsp salt (suggest 1 tsp)
  • 1/4 tsp pepper (suggest 1/2 tsp)
  • 3 tbsp water
  1. Chop cabbage into fine pieces. Add 2 tsp of salt and toss well. Set aside for 15 minutes.
  2. Wash and chop scallions and garlic chives.
  3. Grate ginger and garlic.
  4. Wash salted cabbage well. Strain and squeeze out excess water.
  5. Add scallions, garlic chives, cabbage, grated ginger and garlic into minced pork. Mix well.
  6. Add all seasoning. Mix well. Set aside to marinate for 30 minutes before wrapping.


  1. Pinch off a ball of dough (about 20-25 grams) and flatten.
  2. Roll out dough into a circle about 5-6 cm in diameter.
  3. Place a tablespoon of filling in the center of the dough.
  4. Wet the edges of the dough with water and seal well.
  5. To cook, place dumplings in boiling water and boil for 8~10 minutes. Serve warm.
  6. To freeze, arrange dumplings on a tray and freeze. Once frozen, place in freezer bags for easy storage. To cook frozen dumplings, do not thaw. Extend cooking time to about 12 minutes.
  7. To make pot stickers, add a tablespoon of oil into a frying pan. Heat until hot. Reduce heat and carefully place dumplings on the frying pan, bottom down. When golden brown, add in enough water to cover half the height of the dumplings. Cover pan and cook until water is evaporated.

Dipping sauce

  • 1 tbsp rice vinegar
  • 1 tbsp soya sauce
  • chilli oil to taste
  • julienned ginger (from a small knob)


  1. I bought the minced pork from the supermarket and there was not enough fat in the meat. If possible, it is best to have 50% fats in the minced meat. This makes for a juicier dumpling. Mine were fine the day I made them but the frozen ones, when cooked, turned out a bit tough.
  2. The seasoning above was not sufficient for my taste. The original recipe used 50 ml of pork broth and added dried shrimps. I didn’t want to use dried shrimp. I also did not have pork broth so I just added water. The suggested amounts would probably be better.
  3. I thought I was being clever when I divided the dough and rolled out everything before wrapping. The dough was incredibly soft and stretchy. It all stuck together and therefore I wasted time doing useless stuff.

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