🥟 Jiaozi (Chinese dumplings)

Name: Jiaozi (Chinese dumplings)
Total time: 60 min
Yield: 4
Cuisine: China · northern China
Ingredients: 400 g minced pork; 300 g napa cabbage, finely chopped; 2 cm ginger and 2 garlic cloves, minced; 2 tbsp soy sauce; 2 spring onions, finely chopped; About 32 round dumpling wrappers; Black vinegar and chilli oil, to serve

Origin: China · northern China

400kcal

per serving · 200 g

200kcal

per 100 g

18 gProtein9 g / 100 g

16 gFat8 g / 100 g

44 gCarbs22 g / 100 g

Jiaozi are Chinese dumplings made from thin wheat wrappers folded around a juicy filling of minced pork, napa cabbage, ginger and garlic seasoned with soy sauce. Boiled until the wrappers turn soft and slightly translucent, they are tender, savoury and full of broth inside. They are served hot with a dip of black vinegar and chilli, and are a central food of Chinese New Year in the north.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: soy sauce, dumpling wrapper

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

porkcabbagegingergarlicsoy saucedumpling wrapper

Recipe

4 servings60 min

Ingredients

400 g minced pork
300 g napa cabbage, finely chopped
2 cm ginger and 2 garlic cloves, minced
2 tbsp soy sauce
2 spring onions, finely chopped
About 32 round dumpling wrappers
Black vinegar and chilli oil, to serve

Method

Salt the cabbage, leave for 10 minutes, then squeeze out as much water as possible.
Mix the pork, cabbage, ginger, garlic, spring onion and soy sauce in one direction until sticky.
Place a teaspoon of filling in the centre of each wrapper, wet the edge, fold and pleat to seal.
Boil the dumplings in batches in plenty of water; when they float, add a cup of cold water and bring back to the boil. Repeat twice, then lift out.
Serve hot with black vinegar and a little chilli oil.

How to make it lighter

Boiled or steamed jiaozi carry far less fat than pan-fried potstickers.
Use lean minced pork and more cabbage in the filling.
Dip in vinegar rather than oily sauces, and count your dumplings: 8–10 make a typical portion.

History

Dumplings of this kind have been eaten in China for well over a thousand years. Their shape is often compared to old silver ingots, which is why families traditionally make them together at Lunar New Year as a wish for prosperity.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →