Jiaozi, or Chinese dumplings, have been a staple since the Eastern Han dynasty and are traditionally eaten during the Lunar New Year to symbolize wealth and family unity. Their crescent shape resembles ancient gold ingots, bringing good fortune for the coming year.

In northern China, jiaozi are often boiled in plain water or light broth and served with a simple soy‑vinegar dip. Southern regions may add richer stock, aromatic herbs, and a spicy oil drizzle, similar to the version demonstrated by LE RIZ JAUNE.

During winter festivals, families gather around a pot of simmering broth, adding freshly boiled jiaozi one by one. The soup is topped with chopped scallions, cilantro, and a splash of hot chili oil, creating a warming, communal meal.

Jiaozi soup is especially popular during the Chinese New Year, the Winter Solstice, and family reunions, symbolizing prosperity and togetherness. It is also enjoyed on cold days as a comforting comfort food.

Traditional jiaozi use wheat flour, pork, Chinese cabbage, ginger, garlic, soy sauce, and sesame oil. Modern cooks may substitute ground turkey for pork, use all‑purpose flour instead of high‑gluten flour, or replace black rice vinegar with regular rice vinegar without losing the dish’s character.

A light cucumber salad with garlic‑vinegar dressing, steamed bok choy, or a simple fried rice complement the rich broth and spicy oil of the jiaozi soup, creating a balanced meal.

While hand‑folded jiaozi remain popular, many households now use food processors for the filling and freezer trays for storage. Commercial frozen jiaozi are also widely available, allowing quick preparation without compromising traditional flavors.

Common errors include over‑kneading the dough, which makes it tough; under‑sealing the dumplings, causing filling to leak; and adding the hot oil to the broth too early, which can make the oil smoke and turn bitter.

Drizzling hot chili oil at the end preserves the bright, aromatic flavors of the garlic, ginger, and sesame without dulling them in the boiling broth, giving each bite a fresh, layered heat.

Yes. Freeze the uncooked dumplings and store the spicy oil in a sealed jar in the refrigerator for up to two days. When ready, boil the frozen dumplings and finish the soup with the pre‑made oil for a quick meal.

The YouTube channel LE RIZ JAUNE focuses on approachable, home‑cooked Asian recipes, especially Chinese and Southeast Asian dishes, with a friendly, winter‑comfort twist and clear step‑by‑step demonstrations.

LE RIZ JAUNE blends traditional techniques with modern shortcuts, such as freezing dumplings for later use, and emphasizes quick, budget‑friendly meals that still honor authentic flavors, whereas many channels stick strictly to either restaurant‑style precision or purely traditional methods.