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Chinese Jiaozi Dumplings with Pork and Chive

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Pan-seared Chinese jiaozi dumplings with pleated wrappers and soy-vinegar dipping sauce.
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Jiaozi are one of China’s most beloved dumplings, enjoyed steamed, boiled, or pan-seared. A simple pork and chive filling makes a flavorful, beginner-friendly batch.

Keep the filling moist but not wet, seal each wrapper firmly, and use the steam-fry method for tender tops and golden bottoms in one pan.

Do not overfill the wrappers. A small mound of filling leaves enough edge space to seal tightly without bursting during cooking.

Serving Suggestions

Serve with soy sauce, black vinegar, chili oil, sliced scallions, and a few drops of toasted sesame oil. Pair with cucumber salad or hot tea.

Close serving of Chinese jiaozi dumplings in a bamboo steamer beside dipping sauce.

Recipe Notes

Freeze uncooked dumplings in a single layer, then transfer them to a bag. Cook from frozen, adding a few extra minutes to the covered steaming time.

Pan-seared Chinese jiaozi dumplings with pleated wrappers and soy-vinegar dipping sauce.

Chinese Jiaozi Dumplings with Pork and Chive

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Juicy pork and chive jiaozi with ginger, soy, and sesame, pan-seared until crisp and tender.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dumpling Filling
  • 1 lb ground pork
  • 1/2 cup finely chopped Napa cabbage squeezed dry
  • 3 large scallions finely sliced
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp Shaoxing wine or dry sherry
  • 2 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1/4 tsp white pepper
Wrappers and Cooking
  • 40 pieces round dumpling wrappers
  • 2 tbsp neutral oil for pan-frying
  • 1/2 cup water for steaming
Dipping Sauce
  • 1/4 cup soy sauce
  • 2 tbsp Chinese black vinegar or rice vinegar
  • 1 tbsp chili oil optional

Equipment

  • Mixing bowl
  • Small bowl of water
  • Large nonstick skillet
  • Lid
  • Spatula

Method
 

Mix the Filling:
  1. Combine the pork, cabbage, scallions, soy sauce, sesame oil, wine, ginger, garlic, and white pepper. Stir in one direction until the mixture looks cohesive.
Shape the Dumplings:
  1. Place a teaspoon of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper in half, and pleat or press firmly to seal.
Steam-Fry:
  1. Heat the oil in a skillet over medium heat. Arrange the dumplings flat-side down and cook until the bottoms are golden, about 2 minutes.
  2. Add the water, cover immediately, and steam for 8 to 10 minutes. Remove the lid and cook until the water evaporates and the bottoms crisp again.
  3. Mix the dipping sauce and serve with the hot dumplings.

Nutrition

Calories: 560kcalCarbohydrates: 52gProtein: 29gFat: 25gSaturated Fat: 7gCholesterol: 75mgSodium: 1320mgFiber: 3gSugar: 3g

Notes

  • Squeeze excess moisture from the cabbage before mixing.
  • Keep wrappers covered with a damp towel while shaping.
  • Freeze extra uncooked dumplings in a single layer.

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