Jiaozi Recipe 

Jiaozi Recipe

Here’s a recipe for classic jiaozi filling and dough, similar to what you might find in a gyoza:


  • For the Dough:

    • 3 cups all-purpose flour
    • 1 1/4 cups warm water
    • Pinch of salt (optional)
  • For the Filling:

    • 8 ounces ground pork (or a combination of pork and shrimp)
    • 1/2 head Napa cabbage, finely chopped
    • 1/2 bunch scallions, finely chopped
    • 1 clove garlic, minced
    • 1 tablespoon grated ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon white pepper
    • 1 tablespoon vegetable oil (for pan-frying)
  • For Dipping Sauce (optional):

    • Soy sauce
    • Rice vinegar
    • Chili oil (to taste)


  1. Make the Dough:

    • In a large bowl, combine flour and salt (if using). Gradually add warm water while mixing with a dough whisk or chopsticks. Once a shaggy dough forms, knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes at room temperature.
  2. Make the Filling:

    • In a large bowl, combine ground meat, chopped cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and white pepper. Mix well and set aside.
  3. Assemble the Jiaozi:

    • Divide the dough into 2-3 pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Dust each piece with flour and roll out into thin wrappers about 3-inches in diameter. You can use a rolling pin or a dumpling wrapper mold.

    • Place a spoonful of filling in the center of each wrapper. Moisten the edges with water. Fold the wrapper in half to form a crescent shape, then pinch the edges to seal. You can create pleats for a decorative touch.

  4. Cook the Jiaozi:

    • There are three ways to cook jiaozi:
      • Boiling: Bring a large pot of water to a boil. Gently add the jiaozi and cook for 5-7 minutes, or until they float to the surface.
      • Steaming: Place the jiaozi in a steamer basket lined with parchment paper. Steam for 10-12 minutes, or until cooked through.
      • Pan-frying: Heat vegetable oil in a large skillet over medium heat. Add the jiaozi and cook for 2-3 minutes, until golden brown on the bottom. Add a splash of water or broth to the pan, cover, and steam for another 3-4 minutes, or until cooked through.
  5. Serve:

    • Serve the jiaozi hot with your favorite dipping sauce. A classic dipping sauce combines soy sauce, rice vinegar, and chili oil to taste.


  • You can find pre-made dumpling wrappers at most Asian grocery stores.
  • If the cabbage releases too much water, squeeze out some of the excess moisture before adding it to the filling.
  • Don’t overfill the jiaozi wrappers, or they will burst during cooking.
  • Feel free to experiment with different fillings! Some popular variations include vegetables only, shrimp and pork, or chicken and chive.

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