I’ve packed everything that makes Chinese dumplings irresistible into one guide, from silky wrappers to juicy fillings and punchy dipping sauces. This is the dumpling recipe readers save, share, and come back to every Lunar New Year and beyond.

Jump to Recipe

I’m obsessed with Chinese chive and pork dumplings because they hit that rare spot where every bite feels loud, juicy, and totally worth the flour on my shirt. I love the snap of Chinese chives against rich ground pork, that savory punch that makes me eat one more, then five more.

And the dipping sauce? I’m not polite with it.

I want tang, salt, heat, and a little mess on the plate. These jiaozi are the dumplings I crave when takeout won’t cut it and I want the real deal.

But honestly, I’d make them for the filling alone. That good.

Ingredients

Print Recipe (No Advertisments)

Flour makes the wrappers chewy, tender, and way better than store-bought.
Warm water helps the dough come together soft, not stiff or cranky.
Salt gives the dough a little backbone so it doesn’t taste flat.
Ground pork brings juicy protein, especially when it’s got a bit of fat.
Chinese chives are the star, with that garlicky bite and fresh green crunch.
Ginger keeps the pork tasting clean, warm, and not too heavy.
Garlic and scallions add that cozy dumpling-shop smell you’ll totally recognize.
Soy sauce, wine, sesame oil, and oyster sauce make the filling savory and rich.
Sugar, salt, and white pepper balance everything without making it taste sweet.
Cornstarch helps the filling hold together, so each bite stays juicy.
Vegetable oil gets the bottoms crispy if you’re pan-frying them.
Plus, soy sauce, vinegar, and chili oil make the dipping part addictive.
Basically, garlic, scallions, sesame oil, and sugar turn dip into magic.

Ingredient Quantities

All purpose flour 3 cups (about 375 grams) plus extra for dusting

Warm water 1 to 1 1/4 cups (240 to 300 ml)

Fine salt 1/2 teaspoon for dough

Ground pork 1 pound (about 450 grams) with some fat for juiciness

Chinese chives 10 to 12 ounces (about 280 to 340 grams), finely chopped

Fresh ginger 1 tablespoon, finely grated

Garlic 2 cloves, minced

Scallions 2, finely chopped

Soy sauce 2 tablespoons

Shao xing wine 1 tablespoon or dry sherry

Sesame oil 1 tablespoon

Oyster sauce 1 tablespoon optional for extra umami

Sugar 1 teaspoon

Fine salt 1 teaspoon for filling, adjust to taste

White pepper 1/4 to 1/2 teaspoon

Cornstarch 2 teaspoons to bind the filling

Vegetable oil 2 to 3 tablespoons for pan frying or to oil dough

All purpose flour or cornstarch for dusting wrappers

Light soy sauce for dipping, to taste

Chinkiang black vinegar or black rice vinegar for dipping, to taste

Chili oil or chili crisp for dipping, optional

Optional dipping mix additions: minced garlic, sliced scallion, sesame oil, a pinch of sugar

How to Make this

Print Recipe (No Advertisments)

1. Make the dough: combine 3 cups (about 375 g) all purpose flour and 1/2 teaspoon fine salt in a bowl, add 1 to 1 1/4 cups (240 to 300 ml) warm water gradually, mix until a shaggy dough forms, knead on a floured surface 8 to 10 minutes until smooth and elastic, cover with a damp towel or oiled plastic and rest 30 minutes.

2. Prep the filling base: finely chop 10 to 12 ounces (280 to 340 g) Chinese chives, finely grate 1 tablespoon fresh ginger, mince 2 garlic cloves and chop 2 scallions.

3. Mix the filling: in a large bowl combine 1 pound (about 450 g) ground pork, chopped chives, ginger, garlic, scallions, 2 tablespoons soy sauce, 1 tablespoon Shao Xing wine or dry sherry, 1 tablespoon sesame oil, 1 tablespoon oyster sauce if using, 1 teaspoon sugar, 1 teaspoon fine salt (adjust to taste), 1/4 to 1/2 teaspoon white pepper and 2 teaspoons cornstarch; stir in one direction until mixture becomes sticky and well emulsified.

4. Portion the dough: divide rested dough into two logs, cut each into 20 to 24 equal pieces, keep pieces covered so they do not dry out.

5. Roll wrappers: roll each piece into a small ball, flatten with your palm, dust with flour or cornstarch, use a rolling pin to roll from center outward into a round about 3 to
3.5 inches (
7.5 to 9 cm) with the edges slightly thinner than the center.

6. Fill and seal dumplings: place about 1 tablespoon of filling in the center of each wrapper, fold and pleat the edges or press to seal completely, ensuring no air pockets; use a little water on the edge if needed to help seal.

7. Cook by boiling: bring a large pot of water to a rolling boil, add dumplings in batches so they do not stick, stir gently, cook until they float then simmer 2 to 3 minutes more for fully cooked filling, remove with a slotted spoon.

8. Cook by pan frying (potstickers): heat 2 to 3 tablespoons vegetable oil in a nonstick skillet over medium heat, arrange dumplings flat side down and fry until bottoms are golden, add about 1/3 cup water, cover and steam until water evaporates and dumpling bottoms are crisp again, about 6 to 8 minutes total.

9. Make dipping sauce: combine light soy sauce and Chinkiang black vinegar or black rice vinegar to taste (start 1:1), add optional chili oil or chili crisp, and minced garlic, sliced scallion, a few drops sesame oil and a pinch of sugar to taste.

10. Serve: transfer cooked dumplings to a platter, serve hot with the dipping sauce and extra chili oil or scallion if desired.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (plus a kitchen scale if available)
3. Chef knife and cutting board
4. Rolling pin and bench scraper or sharp knife to portion dough
5. Clean kitchen towel or plastic wrap to cover dough
6. Large pot for boiling and a slotted spoon for lifting dumplings
7. Nonstick skillet with a tight fitting lid for pan frying
8. Small bowls or ramekins for dipping sauce and ingredients

FAQ

Q: How do I get the dough texture right and how much water should I use?

A: Start with 1 cup (240 ml) warm water for 3 cups flour and add up to 1/4 cup (60 ml) more if the dough feels dry. Mix until a shaggy dough forms, knead 8 to 10 minutes until smooth and elastic, then rest covered for at least 30 minutes to relax the gluten.

Q: My Chinese chives release a lot of water. How do I prevent a soggy filling?

A: Salt the chopped chives lightly and let sit 10 minutes, then squeeze out excess liquid in a clean towel or fine sieve. Alternatively, finely chop and briefly blanch then squeeze. This concentrates flavor and keeps the filling firm.

Q: Can I substitute the chives or pork?

A: Yes. Substitute chives with napa cabbage, bok choy, or regular green onion mixed with a little cooked spinach. For pork, ground chicken, turkey, or a pork and shrimp mix work well. Adjust salt and oil to account for leaner proteins.

Q: What is the best way to cook these dumplings pan fried, steamed or boiled?

A: Pan frying (potstickers) gives a crisp bottom and tender top: fry in oil, add 1/4 cup water, cover and steam until water evaporates. Steaming keeps them soft and juicy for about 8 to 10 minutes. Boil for 4 to 6 minutes in gently simmering water until they float and the filling is cooked through.

Q: Can I make dumplings ahead or freeze them?

A: Yes. Freeze shaped dumplings in a single layer on a tray until solid, then transfer to a bag for up to 2 months. Cook from frozen by boiling 1 to 2 minutes longer, or pan fry using a lower flame and longer steaming phase so they heat through without burning.

Q: How do I stop wrappers from sticking together and from tearing when filling?

A: Dust work surface and wrappers lightly with flour or cornstarch. Keep unused wrappers covered with a damp towel. Use a modest amount of filling and press seal firmly, removing air pockets. If edges are too dry, dab a little water on the rim before sealing.

How To Make Chinese Chive And Pork Dumplings (Jiaozi) Recipe Substitutions and Variations

Ground pork: substitute with ground chicken or ground turkey for a leaner filling, or ground beef for a richer, bolder flavor.
Chinese chives: substitute with a mix of thinly sliced scallions and a little garlic chive or regular chives, or use finely chopped spinach plus extra scallion if chives are unavailable.
Shao xing wine: substitute with dry sherry or a splash of sake; if avoiding alcohol, use low-sodium chicken broth plus 1 teaspoon rice vinegar for acidity.
Oyster sauce: substitute with hoisin sauce for sweetness and depth, or use soy sauce plus a small amount of fish sauce to recreate the umami.

Pro Tips

1. Get the dough texture just right: aim for a soft but not sticky dough. If it feels tight after kneading, let it rest a bit longer; if tacky, dust sparingly with flour. Resting with a light coating of oil prevents a dry skin and makes rolling much easier.

2. Emulsify the filling for juiciness: mix the pork and seasonings in one direction until the mixture feels sticky and cohesive. That protein bonding traps juices during cooking and gives a tender, juicy bite.

3. Roll with thinner edges and a slightly thicker center: that balance makes pleating easier and helps prevent burst seams while keeping the center filling satisfyingly meaty. Use a small amount of cornstarch on the board to stop sticking without drying the wrapper.

4. Cook in batches and finish properly: whether boiling or pan frying, don’t overcrowd the pot or pan. For potstickers, give the bottom a good sear, then steam with just enough water so the base crisps again once the liquid evaporates. Serve hot so the contrast between crisp base and soft top is at its best.

How To Make Chinese Chive And Pork Dumplings (Jiaozi) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

383

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons (plus a kitchen scale if available)
3. Chef knife and cutting board
4. Rolling pin and bench scraper or sharp knife to portion dough
5. Clean kitchen towel or plastic wrap to cover dough
6. Large pot for boiling and a slotted spoon for lifting dumplings
7. Nonstick skillet with a tight fitting lid for pan frying
8. Small bowls or ramekins for dipping sauce and ingredients

Ingredients

All purpose flour 3 cups (about 375 grams) plus extra for dusting
Warm water 1 to 1 1/4 cups (240 to 300 ml)
Fine salt 1/2 teaspoon for dough
Ground pork 1 pound (about 450 grams) with some fat for juiciness
Chinese chives 10 to 12 ounces (about 280 to 340 grams), finely chopped
Fresh ginger 1 tablespoon, finely grated
Garlic 2 cloves, minced
Scallions 2, finely chopped
Soy sauce 2 tablespoons
Shao xing wine 1 tablespoon or dry sherry
Sesame oil 1 tablespoon
Oyster sauce 1 tablespoon optional for extra umami
Sugar 1 teaspoon
Fine salt 1 teaspoon for filling, adjust to taste
White pepper 1/4 to 1/2 teaspoon
Cornstarch 2 teaspoons to bind the filling
Vegetable oil 2 to 3 tablespoons for pan frying or to oil dough
All purpose flour or cornstarch for dusting wrappers
Light soy sauce for dipping, to taste
Chinkiang black vinegar or black rice vinegar for dipping, to taste
Chili oil or chili crisp for dipping, optional
Optional dipping mix additions: minced garlic, sliced scallion, sesame oil, a pinch of sugar

Directions

Make the dough: combine 3 cups (about 375 g) all purpose flour and 1/2 teaspoon fine salt in a bowl, add 1 to 1 1/4 cups (240 to 300 ml) warm water gradually, mix until a shaggy dough forms, knead on a floured surface 8 to 10 minutes until smooth and elastic, cover with a damp towel or oiled plastic and rest 30 minutes.
Prep the filling base: finely chop 10 to 12 ounces (280 to 340 g) Chinese chives, finely grate 1 tablespoon fresh ginger, mince 2 garlic cloves and chop 2 scallions.
Mix the filling: in a large bowl combine 1 pound (about 450 g) ground pork, chopped chives, ginger, garlic, scallions, 2 tablespoons soy sauce, 1 tablespoon Shao Xing wine or dry sherry, 1 tablespoon sesame oil, 1 tablespoon oyster sauce if using, 1 teaspoon sugar, 1 teaspoon fine salt (adjust to taste), 1/4 to 1/2 teaspoon white pepper and 2 teaspoons cornstarch; stir in one direction until mixture becomes sticky and well emulsified.
Portion the dough: divide rested dough into two logs, cut each into 20 to 24 equal pieces, keep pieces covered so they do not dry out.
Roll wrappers: roll each piece into a small ball, flatten with your palm, dust with flour or cornstarch, use a rolling pin to roll from center outward into a round about 3 to
5 inches (
5 to 9 cm) with the edges slightly thinner than the center.
Fill and seal dumplings: place about 1 tablespoon of filling in the center of each wrapper, fold and pleat the edges or press to seal completely, ensuring no air pockets; use a little water on the edge if needed to help seal.
Cook by boiling: bring a large pot of water to a rolling boil, add dumplings in batches so they do not stick, stir gently, cook until they float then simmer 2 to 3 minutes more for fully cooked filling, remove with a slotted spoon.
Cook by pan frying (potstickers): heat 2 to 3 tablespoons vegetable oil in a nonstick skillet over medium heat, arrange dumplings flat side down and fry until bottoms are golden, add about 1/3 cup water, cover and steam until water evaporates and dumpling bottoms are crisp again, about 6 to 8 minutes total.
Make dipping sauce: combine light soy sauce and Chinkiang black vinegar or black rice vinegar to taste (start 1:1), add optional chili oil or chili crisp, and minced garlic, sliced scallion, a few drops sesame oil and a pinch of sugar to taste.
Serve: transfer cooked dumplings to a platter, serve hot with the dipping sauce and extra chili oil or scallion if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.