Chinese Dumplings
Chinese Dumplings is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by Seasons Food Journal 四季美食 on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 5 min
Cost: $5.87 total, $1.47 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 teaspoon Salt (for dough)
- 1 cup Water (lukewarm for dough)
- 500 g Ground Pork (80% lean, preferably fresh)
- 2 tablespoons Chicken Broth (adds juiciness to filling)
- 2 tablespoons Chives (roughly chopped, avoid over‑mixing)
- 1 teaspoon Sesame Oil (to coat chives and lock aroma)
- 1 teaspoon Soy Sauce (optional, for seasoning the filling)
Instructions
Make the Dough
In a mixing bowl combine 3 cups all‑purpose flour, 1 tsp salt, and 1 cup lukewarm water. Stir with chopsticks or a fork until roughly combined.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface. Press down with the palm and fold repeatedly for about 2 minutes, then cover with a damp cloth and let rest for 5 minutes.
Time: PT7M
Second Knead
After resting, knead again for about 1 minute until the surface feels smooth. Cover again and let rest another 5 minutes while you prepare the filling.
Time: PT6M
Prepare the Filling
In a separate bowl combine 500 g ground pork, 2 Tbsp chicken broth (or water), 1 tsp soy sauce (optional), 2 Tbsp chopped chives, and 1 tsp sesame oil. Mix by hand, adding the liquid in three portions, stirring each time until the mixture becomes tender and slightly jiggly.
Time: PT7M
Rest the Filling
Cover the bowl with plastic wrap and refrigerate or keep at room temperature; use within 2 hours.
Time: PT0M
Divide and Roll the Dough
Flatten the rested dough and cut into 12 equal pieces. Roll each piece into a ball, cover the rest with a damp cloth. Using a rolling pin, roll each ball into a thin circle about 2 cm thick, dusting with flour to prevent sticking.
Time: PT15M
Fill and Shape Dumplings
Place a teaspoon of filling in the center of each wrapper. Fold the edge over the filling, pinch the center, then bring the two side edges together and pinch tightly to seal. Use the thumb‑down, fingers‑behind technique described in the video for a tight seal.
Time: PT15M
Boil the Dumplings
Bring 2 L water to a rolling boil in a large pot. Add 1 tsp salt. Gently drop a few dumplings (20‑30) into the water, stirring immediately to keep them from sticking to the bottom. Boil for 2 minutes, then add 1 cup cold water, cover, and boil another 2 minutes.
Time: PT10M
Temperature: medium‑high heat
Finish and Serve
Remove dumplings with a slotted spoon, let excess water drip, and transfer to a clean plate to avoid sticking. Serve hot with your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains gluten
Allergens: Wheat, Sesame, Soy (if soy sauce used)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (reduce water)
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Water: Chicken Broth (for richer dough)
- Instead of Ground Pork: Ground Chicken, Ground Turkey
- Instead of Chicken Broth: Water, Vegetable Broth
- Instead of Chives: Green Onions (white part only)
- Instead of Sesame Oil: Vegetable Oil (less flavor)
- Instead of Soy Sauce: Tamari, Liquid Aminos
Equipment Needed
- Mixing Bowl
- Chopsticks or Fork
- Rolling Pin
- Knife
- Cutting Board
- Bamboo Spatula
- Large Pot
- Ladle or Slotted Spoon
- Plate
- Measuring Cups and Spoons
- Flour-dusted Surface
- Timer (optional)
Critical Steps — Do Not Skip
- Kneading the dough until smooth
- Gentle mixing of pork with liquid to achieve a jiggly texture
- Avoid over‑mixing chives to prevent mushy aroma
- Sealing the dumpling tightly to prevent leakage
- Stirring immediately after adding dumplings to the boiling water
Chef Tips from the Video
- Dust the work surface with a mixture of flour and a pinch of salt to reduce sticking.
- Use a bamboo spatula to gently lift dumplings from the pot without breaking them.
- For extra flavor, add a pinch of white pepper to the filling.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more flour, a tablespoon at a time, and knead briefly until the surface is non‑sticky.
Dumplings stick together after cooking.
Toss cooked dumplings lightly with a few drops of sesame oil or keep them on a lightly floured plate.
Filling is watery and the dumplings burst.
Ensure the pork mixture is well‑combined and slightly jiggly; avoid adding too much liquid.
Storage
Refrigerator: Uncooked dumplings can be kept in the fridge for up to 2 hours; cooked dumplings for 2 days.
Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; store up to 1 month. Reheat by boiling directly from frozen.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Shape all dumplings and freeze them in a single layer before transferring to a bag.
- The filling can be prepared a day ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Chinese pork dumplings (jiaozi) in Chinese cuisine?
Jiaozi are traditionally eaten during the Chinese New Year as a symbol of wealth and prosperity because their shape resembles ancient gold ingots. They have been a staple across northern China for centuries, enjoyed as a family‑making activity that brings relatives together.
What are the traditional regional variations of pork dumplings in Chinese cuisine?
In northern China, pork‑and‑chive jiaozi are classic, while in Shanghai the filling often includes crab meat. Sichuan versions add spicy chili oil, and in the south, dumplings may be steamed rather than boiled. The recipe here follows the northern style.
How is the authentic traditional way to serve Chinese pork dumplings (jiaozi) in northern China?
They are typically boiled, then served hot with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil. Some families also drizzle a little sesame oil over the dumplings for extra aroma.
What occasions or celebrations are Chinese pork dumplings (jiaozi) traditionally associated with in Chinese culture?
Jiaozi are most closely linked to the Spring Festival (Chinese New Year) and the Winter Solstice, when families gather to make and eat them together as a symbol of reunion and good fortune.
What other Chinese dishes pair well with Chinese pork dumplings (jiaozi) as a meal?
They pair nicely with a light broth such as wonton soup, a simple stir‑fried vegetable like bok choy, or a cold cucumber salad dressed with garlic and vinegar to balance the richness of the dumplings.
What are the most common mistakes to avoid when making Chinese pork dumplings (jiaozi) at home?
Common errors include over‑kneading the dough, which makes it tough; over‑mixing the chives, causing a strong, unpleasant aroma; under‑sealing the dumplings, leading to leaks; and dropping dumplings from too high into boiling water, which can cause splashing and uneven cooking.
Why does this Chinese pork dumpling recipe use water or chicken broth in the filling instead of adding egg or cornstarch?
The added liquid creates a tender, juicy texture by loosening the protein fibers in the pork, giving the filling a slightly jiggly feel. Egg or cornstarch would make the mixture denser and change the traditional mouthfeel of northern‑style jiaozi.
Can I make Chinese pork dumplings (jiaozi) ahead of time and how should I store them?
Yes. Shape the dumplings, place them on a tray dusted with flour, freeze until solid, then transfer to a zip‑top bag. They can be boiled directly from frozen, adding an extra minute to the cooking time.
What texture and appearance should I look for when the Chinese pork dumplings (jiaozi) are done cooking?
The dumpling skin should be translucent and slightly puffed, and the filling should be fully cooked but still juicy. When you press the dumpling gently, it should spring back slightly, indicating it is done.
What does the YouTube channel Seasons Food Journal 四季美食 specialize in?
Seasons Food Journal 四季美食 focuses on authentic Asian home cooking, especially Chinese and Taiwanese dishes, offering clear step‑by‑step tutorials that emphasize traditional techniques and seasonal ingredients.
How does the YouTube channel Seasons Food Journal 四季美食's approach to Chinese cooking differ from other Chinese cooking channels?
The channel emphasizes hands‑on, low‑tech methods like hand‑kneading and manual folding, and it often explains the cultural background of each dish, whereas many other channels rely heavily on modern kitchen gadgets and shortcuts.
Last updated: August 30, 2026
