Chinese traditional jiaozi dumplings, step-by-step recipe. It is not difficult to cook them using a fresh test and any filling according to your taste.

Chinese cuisine in abundance is adorned with all possible flavors in the form of meat in a shell from a dough. Chinese dumplings, and they are counted in dozens, if there are not hundreds of varieties, are very ancient. Jiaozi dumplings are very common – they are easily recognizable by the particular angular shape of the products.

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The passage and translation of the name 餃子 is not entirely clear. Somewhere I read that the beginning of the word means “angle”, and in combination with the second hieroglyph – coal dumplings, or triangular dumplings. In the traditional form, such Chinese dumplings are made of this kind of shell made from a ton of sweet meat – meat, vegetables, and so on.

After filling the dough, the Chinese dumplings are boiled, steamed, fried or baked. Usually, the simplest is prepared – fresh, from wheat flour and water. It is then mixed, then cut into chunks, which are rolled into circles of a different diameter, which determines the size of the dumplings. At this, the thickness of the dough is not more than 1 mm.

The fillings are often meat-free. For my taste, the most interesting option is mushrooms fried with greens and eggs. This is easy and available in-home cooking. It is simple to cook the dumplings by roasting or boiling in steam.

The most common sauce for Chinese dumplings is a mixture of peanut sauce with rice vinegar, ginger and garlic.

Such dumplings are of great importance in the culture of food. First of all, this is a simple and widespread type of street food. On city streets, you can see a lot of trays and cafes, in which jiaozi is cooked in large wooden steamers, placed in a few small lamps. Secondly, all the ingredients are not expensive, and means are available. Well, thirdly, this is a holiday food in the canon of a Chinese New Year! Let’s go!


  • Wheat flour 2 glasses (260 g)
  • Mushrooms (shiitake, oyster mushrooms, champignons) 200 g
  • Eggs 3 pcs
  • Green onions 0.5 bunch
  • Spinach 1 bunch
  • Sesame oil, cumin, soy sauce
  • Soy sauce, Rice vinegar, garlic, Ginger, Sharp pepper, 2 tbsps of brown sugar


At first glance, it can show that it is difficult to sculpt dumplings. This is not so. Everything there is pretty simple. It is not difficult and easy to roll with a tough or pasta machine, and the process of hammering is not difficult than making ordinary pelmeni or ravioli.

Preparing Jiaozi Dumpling Stuffing

  • Wash the mushrooms, remove residues of the substrate or powder. Gently tap the mushrooms, even cut with a knife, and put in a separate bowl.
  • Green onions – wash and cut as for salad. Wash the spinach, tear off the coarse stems, and cut the leaves with your fingers on the scraps.
  • Put all the ingredients in separate mixes.
  • In a pan, heat 2-3 tbsp of sesame oil. You can use corn or olive oil.
  • In the heated oil, fry the chopped mushrooms, necessarily stirring with a paddle. Roasting time 3-4 minutes, this is sufficient.
  • Transfer the roasted mushrooms to a separate pan, before turning the oil from the glass back into the pan.
  • Break the eggs shake them up with a fork as for an omelette. Stirring constantly, pour the eggs into the preheated frying pan. As soon as the eggs are rolled, remove them from the pan with a spatula.
  • Add the scooped green onions to the eggs and stir. Add the spinach after 1-2 minutes. Add 2-3 tbsp of water and simmer for 2-3 minutes, stirring constantly. All greens must lose strength and connect with eggs. Use a spatula to break the large blocks – ideally, the mixture will come out of grains with a small size of blocks.
  • Add to the eggs and greens the early roasted mushrooms, a pinch of young coriander and young cumin. Stir and simmer for another 2-3 minutes. After this, the filling for the Chinese Jiaozi dumplings is ready.

Preparing Jiaozi Dumpling Dough

  • For the dough, you need regular soft wheat flour of high quality. Sprinkle the flour in a big bowl. It is not necessary to add salt, sugar, or sprinklers. Chinese recipes sometimes use hot water, and sometimes cold water, allowing the water to feed flour. Pour 160-170 ml of warm water into the flour and stir the dough. The dough has to be tight, not stick to your hands and with a little toil with your fingers. By adding flour in small portions, get the dough of the required density.
  • You can open the dough with a swab or an Italian paste machine. In the first case, roll a part of the test into a roller with a diameter of 2.5-3 cm, then cut on pieces of the same length. Roughly roll each piece into a circle with a diameter of 8-9 cm. Use a machine to roll it out more conveniently.
  • Roll the dough into a tape with a thickness of up to 1 mm, then with the help of a test ring, cut out the circles with a diameter of 8-9 cm. Take 30-40 rounds – open them over a clean cloth.

Sculpting Jiaozi Dumplings

  • I’ll say at once, the process of the sculpting is quite exciting and even creative. There are many ways to make meat in a dough and make dumplings.
  • Grease the edge of the dough with a wet finger on one side and lay the dough in the form of a half-shell so that the beginning was closed by the dough. Gently squeeze the dough in half with your fingers so that you do not open finger.
  • Then the dough must be pinched. Among all the variety of methods, we use one of the simplest. With your fingers, take the product in the middle of the folded edges of the dough and make a fold, placing the layers of the folds approximately 3-4 mm. Move from the center to the edges on both sides. As a result, jiaozi will be covered with 7-9 cakes. By the way, the direction of the slides should be changed alternately.
  • As a result, the dumplings are like boats – angular, a little ruffled. This form is the most popular in China. First, make all the dumplings and lay them on the fabric. It is not necessary to sprinkle flour, as it is done, when ordinary dumplings are being pounded. By the way, at this stage, Chinese dumplings can be frozen and cooked as needed.

Boiling Jiaozi Dumplings

  • Among all the variety of options for heat treatment, steam vaping is the most popular. You can use any kind of oven, or coop it up, using a handle and a grid. The Chinese wooden steamer is selected according to the size of the handle that is available. My steamer has a diameter of 24 cm, and its design allows you to install exactly the same steamers, creating a multipurpose design.
  • So that it does not stick to the bottom, it is necessary to fill it with a coarse marl cloth. Pour halfway water into the pan and put it on fire. When the water has boiled well, remove the cover from the handle and place the steamer in place. Put on the jiaoz. Leave the space between the dumplings.
  • By the way, there is no need to load Chinese dumplings in the cooker. Simultaneously boil as many dumplings as you eat at one time and, importantly, while they are hot. Cover the steamer with a lid and leave for 5 minutes. This time is quite sufficient for the full preparation of the dough.

Preparing the sauce for serving

Jiaozi turned out to be very tasty with a cocoa sauce with garlic and ginger. Everything is very simple. Peel 4-5 cloves of garlic and a chunk of ginger. Add a red pepper to a rough grind, 1 tsp of brown sugar and 2-3 scoops of a young coriander. Mix everything.

How to serve Chinese dumplings

When the Chinese dumplings are steamed, transfer them with the help of Chinese sticks on the plate. Pour the brown sauce with garlic and ginger into a small bowl, which to put on the glass next to it. While the Chinese dumplings are hot, immediately eat. If you don’t know how to use sticks, take one dumpling, dip it in the sauce and bite. Then another time in the sauce and continue to eat.


According to the researchers, it was Marco Polo who, having gone to the east, ended up in China, from where he brought dumplings to Europe in the XIV century – round, oval and flattened lumps of dough with a filling inside. In Chinese, various dumplings were called differently – baozi, jiaozi, shomai, hun-tup, etc.

There were also dumplings stuffed in the form of an ordinary piece of ice, which did not melt during the cooking process. Such dumplings were prepared for selected guests and nobles, they were especially good in hot weather. Marco Polo brought the recipes for these dishes, their description and methods of preparation. Italian chefs instantly learned how to cook using Chinese technology, but, of course, they also brought something of their own, so ravioli appeared.

The Chinese have known dumplings for many millennia. This dish is a favorite among the people of China, but in the southern regions this dish is not so popular.

Jiaozi (dumplings) are a symbol of the holiday for the inhabitants of North China, because they are served as a main dish on the main holiday of the year – New Year.

The following records from the early Qing dynasty have survived to this day: “In celebration of the New Year, a sumptuous table is set in every house, on which a variety of dumplings are served. They are eaten on New Year’s Eve, at the “jiaozi” hour, when the Old Year cedes its rights to the New “. This is where their name comes from.

In the vast territories of Northern China, especially in the villages, dumplings are prepared not only for the New Year, but also for the arrival of guests. Nowadays, more and more cafes and restaurants specialize in this dish.

Jiaozi are a piece of minced meat wrapped in dough, usually in the shape of a crescent. In accordance with the method of preparation, they distinguish between boiled dumplings and steamed dumplings in boiling water – they are brought to readiness by pouring them with steam.

Anything can serve as a filling for dumplings: ground pork, lamb or beef; large and small shrimp; vegetables and mushrooms. It is customary to season jiaozi with soy sauce, salt, sugar, peanuts, finely chopped green onions, ginger root, peanuts and sesame oil. The secret of dumplings lies in the fact that thanks to the “envelope” of dough, the filling acquires incomparable tenderness and aroma.

In 1968, during the excavation of a grave from the Tang Dynasty (618-907 AD) in the Xinjiang Uygur Autonomous Republic, a wooden bowl was discovered, in which dumplings were preserved – an exact copy of modern Jiaozi, which proves the invention of dumplings by northern tribes no later than the specified period.



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