Chinese dumplings are one of the most beloved and widely eaten foods in China, enjoyed across regions, seasons, and occasions. Known as jiaozi, dumplings hold deep cultural significance and are especially associated with family gatherings and celebrations such as Chinese New Year, where they symbolise wealth and good fortune.
Traditionally, dumplings consist of a thin wheat wrapper filled with a savoury mixture of meat and vegetables. They can be boiled, steamed, or pan-fried, each method producing a different texture and flavour. The balance between the tender wrapper and juicy filling is what makes dumplings such a treasured dish in Chinese cuisine.
This dumplings recipe focuses on classic Chinese pork dumplings, offering an authentic yet approachable method that home cooks can confidently recreate. With simple ingredients and clear steps, these dumplings deliver comforting flavour and timeless appeal.
Recipe Overview
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4 (about 30 dumplings)
Ingredients
Dumpling Filling
- 400 g minced pork
- 2 spring onions, finely chopped
- 1 cup napa cabbage, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt and white pepper, to taste
Dumpling Wrappers
- 30 round dumpling wrappers (store-bought or homemade)
For Cooking
- Water, for boiling or steaming
- 1 tablespoon vegetable oil (for pan-frying option)
For Serving
- Soy sauce
- Rice vinegar
- Chilli oil (optional)
Step-by-Step Instructions
1. Prepare the Filling
Place the chopped cabbage in a bowl, sprinkle lightly with salt, and let sit for 10 minutes. Squeeze out excess moisture.
In a large bowl, combine minced pork, cabbage, spring onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix until well combined.
2. Fill the Dumplings
Place a dumpling wrapper in your palm. Spoon about one tablespoon of filling into the centre.
Dip your finger in water and moisten the edge of the wrapper. Fold in half and pinch the edges together, pleating if desired, to seal tightly.
Repeat until all filling is used.
3. Cook the Dumplings
For boiled dumplings, bring a large pot of water to a boil. Add dumplings and cook for 6–8 minutes until they float and the filling is cooked through.
For pan-fried dumplings, heat oil in a pan, arrange dumplings flat-side down, and cook until golden. Add water, cover, and steam until cooked through.
For steamed dumplings, steam over boiling water for 10–12 minutes.
Cooking Tips & Variations
- Keep wrappers covered with a damp cloth to prevent drying out.
- Use a mix of pork and shrimp for extra flavour.
- Vegetarian dumplings can be made using mushrooms, tofu, and vegetables.
- Ensure dumplings are sealed tightly to prevent leaking during cooking.
- Frozen dumplings can be cooked directly from frozen without thawing.
What to Serve With Dumplings
- Light Chinese soups
- Stir-fried vegetables
- Steamed rice
- Simple cucumber salad
Storage & Reheating
Uncooked dumplings freeze very well. Arrange them on a tray, freeze until solid, then store in freezer bags for up to two months.
Cooked dumplings can be refrigerated for up to two days and reheated by steaming or pan-frying.
Frequently Asked Questions
Can I use store-bought wrappers?
Yes, store-bought wrappers are convenient and work perfectly for home cooking.
Why do my dumplings break while cooking?
This usually happens if they are overfilled or not sealed properly.
Are dumplings the same as potstickers?
Potstickers are a type of dumpling that is pan-fried first, then steamed.
Final Thoughts
Chinese dumplings are a comforting, versatile dish that brings people together around the table. With their tender wrappers and flavourful filling, they showcase the heart of Chinese home cooking and remain a favourite across generations.
This dumplings recipe is a valuable addition to The Recipe Kitchen, offering cultural depth, strong global interest, and excellent opportunities for internal linking within your growing Asian recipe collection.
