How To Make Chinese Dumplings or Jiaozi
Nov 18th, 2007 by admin
Here is another way to make Chinese dumplings, also known as jiaozi (Mandarin), gau gee or gow gee (Cantonese) or gyoza (Japanese). See also the post on How To Make Chinese Steamed and Pan-fried Dumplings. You might also like to read What are Chinese Dumplings or Jiaozi?, which outlines the various types of Chinese dumplings.
I ate boiled jiaozi regularly when I lived in Beijing, as they are popular in Northern China, and even made them with friends on a few occasions. I still prefer them pan-fried though! My mother says that boiling dumplings is simpler and quicker, and she has never steamed dumplings before, because it takes too long. Here are her tips on how to make the wrappers and boil the dumplings. Of course, if you try a few and decide you prefer to pan-fry them, then please refer to the other recipe for the pan-frying section!
If you make a large quantity of dumplings, you can always freeze them in batches, without boiling them. Then simply defrost and boil or pan-fry when you want to eat them.
Ingredients for dumpling wrappers: (Serves 2. Quantities are a rough estimate only)
- 150g plain flour
- 50g rice flour (optional)
- water
Ingredients for dumpling filling:
- 100g pork fillet
- cabbage (any type you prefer)
- dash of salt
- 2 cloves garlic (if you’re going to cook the filling before wrapping)
- tsp fresh grated ginger (if you’re going to cook the filling before wrapping)
- 2 tbsp Shaohsing wine (if you’re going to cook the filling before wrapping)
- 2 tbsp soy sauce (if you’re going to cook the filling before wrapping)
Ingredients for dipping sauce:
- half a fresh red chilli
- 2 tsp fresh grated ginger
- rice vinegar
- soy sauce
What to do next:
Prepare wrapper dough first-
I used about 150g plain flour with 50g rice flour, but many people make wrappers without the rice flour, so don’t worry if you don’t have it. Too much rice flour will result in the wrapper tearing, however, so be careful with your proportions.
Add water gradually in small amounts, so that you can control the texture of the dough as you knead. Once you start doing this, you’ll be able to judge how much water is required. The dough should not feel too hard, soft or sticky.
Cover dough in bowl with a damp tea towel and leave for 30 minutes. It’s important not to let the dough dry out.
You now have time to prepare the filling and the dipping sauce!
Preparing the filling -
You can use any type of filling you like, but finely chopped cabbage and minced pork is a traditional and tasty combination. If you’re vegetarian, simply choose your favourite vegetables (see recipe for steamed and pan-fried dumplings).
Finely chop cabbage. Mince pork fillet using a sharp knife (a tip is to freeze the fillet, let it thaw for a few minutes, then mince).
You don’t have to do the next step, as most people don’t cook their fillings before wrapping dumplings. But I like to make sure my fillings are cooked, especially where pork is involved, and I find the results are much tastier.
Fry chopped garlic and a teaspoon of grated ginger in some oil. Add the cabbage and pork and stir. Add the Shaohsing wine, soy sauce and salt and continue stirring over low to medium heat for about three or four minutes. Set aside on plate to cool for a few minutes.
Making wrappers & wrapping dumplings –
Knead the dough a little more, making sure the texture isn’t sticky. If it is, don’t worry. Do what I did and rescue it by adding more flour as you roll the wrappers out. Dust surface with some plain flour and cut dough up into small pieces. Form balls and roll them out as thinly as possible (approximately 8cm in diameter). You’ll have to judge the correct thickness. If they’re too thick, they won’t taste nice, and if they’re too thin, the possibility of tearing is greater, especially if you’re going to boil them.
Pour a little water into a shallow dish, to dampen the edges of each wrapper before pleating. Moisten the rim of a wrapper with a dab of water (you’ll know when you’ve used too much). Then place a large teaspoon of filling onto the centre. The wrapper will tear if you use too much filling.
Fold the wrapper in half and press together to form a half moon shape. Pinch and pleat just one side of the wrapper, using your right thumb (if right-handed) to support the other side that will stay smooth. Seal tight so that there are no gaps.
There are many different ways to seal up a dumpling and it will come with practice. Just don’t rush as the wrapper is delicate and will tear.
Boiling dumplings –
Heat plenty of water in a saucepan, adding a little cooking oil, salt and a couple of slices of ginger. Adding oil and salt prevents the dumplings from sticking together.
Boil the dumplings in small batches, so that each one has a chance to cook through properly without ‘overcrowding’ the others. I left the dumplings to boil for 5 to 7 minutes, until the wrappers became soft but not gooey. If you make them in batches, you’ll always have hot ones to eat. There’s nothing worse than a cold dumpling.
Serve hot with plenty of dipping sauce!
After making the first batch, add some cold water to the saucepan and bring to the boil again, to dilute the water. The flour from the wrappers thickens the cooking water, so the next batch will take longer to cook. Repeat this if necessary after making each batch.
Let me know which version you like most – boiled, steamed or pan-fried dumplings!
Click for all Chinese recipes on World Foodie Guide
Sometimes I have difficulty deciding which version of dumplings I like more! I love crisp, juicy pan-fried dumplings, but then a soothing broth with boiled dumplings and choi sum is amazing… but steamed and dipped into a chilli/sesame/soya sauce dip is delicious too! Haha.
I need that dumpling mold in my life!
I have the same problem too! I guess it depends on my mood really. Right now though, all three options sound good to me…have a search for that dumpling mould online. You could turn your kitchen into a dumpling factory!
Helen Yuet Ling
Ummm…these look nice!
Yasmeen
http://www.ywrites.wordpress.com
Hi Yasmeen
Thanks for checking in! These are nice, but have you seen the ones I made with my husband?! Have a look at the steamed and pan-fried dumplings…they’re even tastier…
Helen Yuet Ling
I’d like to try making the wrapper dough myself – is it worth it? I’m not worried about the time it will take me, I just want to get the most authentic Chinese dumplings I can, so I assume homemade all the way is the way to go.
Can you share the full recipe for your mother’s dough? I read the flour part, but didn’t see anything else mentioned about it. I’ve been searching and searching for a dumpling dough recipe and it’s just not out there that I can see.
Any other extremely authentic dim sum recipes you have would be really helpful, too. I’m looking to do a little dim sum party soon. Thank you!!!
Hello! I love your photos on your blog by the way! The potato gnocchi look delicious. To answer your question, I didn’t think until recently that it was worth making wrapper dough. It takes enough time preparing the different fillings and wrapping each dumpling (my husband does the first job, while I do the wrapping). But I use shop-bought wrappers. On the other hand, my mum makes the dough and wrappers herself, but uses a dumpling mould, to save time. So neither of us are doing it home-made all the way.
BUT my husband is investigating making dumpling wrappers for me with his pasta machine. He’s already made great soba (buckwheat) noodles, which taste better than the dried version. It might be fun to try fresh wrappers too. Only in China with friends have I tried the home-made process from start to finish. So if you can wait a bit, I’ll check with my mum again this weekend and get my husband to hurry up.
Apart from these dumplings though, I’ve yet to try making dim sum at home. Chinese people (the ones I know anyway) don’t seem to do this, as it’s time-consuming, and they like to leave the job to specialist dim sum chefs. Let me ask my relatives tomorrow (at CNY dinner!)
Do you have any dim sum that you make yourself?
Helen Yuet Ling
I’ve only made pork buns once and they turned out a bit too doughy (I might not have steamed them long enough) – I ended up baking the leftovers and they were better that way, but more like stuffed bread, so I wasn’t impressed. Other than that, I’ve made pot stickers using the wonton wrappers.
I found it interesting that you differentiated between the wonton wrappers and the gyoza wrappers (I think this was in your other dumpling post). I’ve only tried using the wonton wrappers and always found them to be a bit on the chewy side. This is why I decided I wanted to make my own dough. Can I find the gyoza wrappers at a chinese market? We also have something called the West Side Market here in Cleveland that is like one of those open-air markets and they have food from everywhere there. They may have them, too.
Anyway, yes, I can wait until you get the recipe from your mother, no problem! I really appreciate it. I thought it was interesting when you mentioned that chinese families don’t normally make dim sum in their homes – I am obsessed with it because it’s so cute to me! Little tiny pockets filled with a variety of delicious fillings steamed in a pretty bamboo steamer. Then served in little cute dishes or even in little boxes with drawers. I just think it’s so neat and want to learn to make it myself.
So yes, any help you can give me would be very much appreciated. And thanks for the compliment on my blog! I’m just starting out, but I’m really enjoying it! I love to cook as you can plainly see.
Hi again
Impressive that you’ve tried making roast pork buns! Wonton wrappers are not really for jiaozi in Mandarin / gyoza in Japanese). For jiaozi – whether steamed or pan-fried (also known as potstickers in the States) – it’s best to look for wrappers called ‘gowgee’ (Cantonese for jiaozi) or just ‘dumpling’. Wonton wrappers are very different (and too big as well, I think).
I think Chinese families like to eat dim sum together in a social environment at the weekends, as it’s an opportunity to get together and see each other. Whether it’s incredibly delicious or not doesn’t seem to the main priority – convenience and time seem to be more important. So being stuck at home preparing fiddly morsels can’t be on their list of things to do. It’s certainly not on my mother’s list!
I can see you love to cook! I’ll check out the recipes over the weekend…
And will give you more info on home-made dumpling wrappers as well…
Happy Chinese New Year!
Helen Yuet Ling
Thanks Helen! I’ll look for the gowgee wrappers at the Cinese market and try those out as well. I look forward to hearing from you soon and Happy Chinese New Year to you too! Have fun at your dinner!
Let me know how you get on with those while we wait for my mother’s response. Meanwhile, have you read this post?
http://worldfoodieguide.wordpress.com/2007/10/14/how-to-make-chinese-steamed-and-pan-fried-dumplings/
Yes, actually I did – beautiful photos and lots of good info. I will let you know how my dumplings turned out as soon as I make them.
Me again. I spoke to my mother today and I’ve amended the post, so have another look. Sorry, it’s not terribly specific, so you’ll have to experiment a bit with the amount of water. And her recipe is for dough for boiled dumplings. When my husband finishes his experiment, I may have another recipe for you, but it will be for steamed and pan-fried dumplings.
Good luck!
I like gyosas, japanese style panfried dumplings. I made the gyosa skins myself, using the recipe for egg noodles. High grade flour with eggs and olive oil. Turned out excellent. Will try your mothers recipe one day with the rice flour. Cheers to dumplings.
ramenkia – well, these are gyoza, (the Japanese name for Chinese pan-fried dumplings)!. Don’t use too much rice flour, just a little and adjust. I’ve never used eggs or olive oil before, how interesting!
Helen Yuet Ling
Hello Helen, I am just exploring your recipes. (I always read your reviews only
I tried the chicken stew last weekend but I added too much water! But the flavour was beautiful….
In this dumpling recipe, I am very curious what kind of rice flour can be used in the wrappers? glutinous rice flour? (糯米粉 or 粘米粉)
Many thanks in advance!
Andrew
Andrew – glad to hear you tried my mum’s chicken and potato stew! I hope she’ll make it for me soon as she is visiting from Costa Rica this month. You have to use normal rice flour, not glutinous rice flour (unless you intend to make sticky dumplings)!
Helen Yuet Ling