Steamed Dumplings (Jiaozi)

Name: Steamed Dumplings (Jiaozi)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: China
Ingredients: 250 g of ground pork; 100 g of peeled shrimp; 75 g of napa cabbage (chopped); 2 green onions (chopped); 2 garlic cloves; 1 tbsp of ginger; 1 tbsp of soy sauce; 1 tsp of sesame oil; salt; a pinch of black pepper; 1 packet round dumpling wrappers

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These Chinese dumplings are filled with pork and cabbage, then gently steamed. 🥟 They can be frozen raw, laid flat, for later use.

Total time: 1 h
Prep: 45 min
Cook: 15 min
Rest: 30 min
Difficulty: Medium
Per person: €2.50

By the CookinBreak team

Goes well with

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For dessert

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To drink

Christmas Cranberry & Spice Punch

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Nutrition facts

per serving · estimate

250kcal

Protein18 g29%
Carbs22 g35%
Fat10 g36%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a tasty vegetarian twist, replace the ground pork and shrimp with finely chopped shiitake mushrooms and crumbled tofu. Season them with the same spices and sauces to keep the authentic flavors of this recipe while offering a lighter, more ethical option. Serve with soy sauce spiked with a little chili for an even more intense taste! 🌱🌶️

Freezing : Can you freeze this recipe?

Yes

Raw on a tray, then in zip-top bags for up to 3 months. Cooked, up to 2 months.

Storage : How long does it keep?

Keeps 2-3 days at most in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The filling or the raw dumplings keep 24 hours in the fridge, well covered.

Reheating : How do you reheat it?

Ideally 5-7 min in the steamer. Microwave possible but softens the wrapper. Can be pan-fried for a crispy side.

Variations

Replace the pork and shrimp with ground chicken or a vegetarian filling of tofu and mushrooms.
Add chopped shiitake mushrooms to the filling for extra flavor.
Serve with a chili sauce instead of the soy sauce and rice vinegar.

Mistakes to avoid

Overfilling: the dumpling won't close or bursts. One teaspoon of filling per wrapper is enough.
Forgetting to moisten the edges: they won't stick and the filling escapes. Brush on a little water and pinch well.
Crowding the dumplings in the steamer: they stick together. Leave space and place them on lightly oiled parchment paper.

Frequently asked questions

Where can you find round dumpling wrappers?

In Asian grocery stores and in the refrigerated or frozen section of some supermarkets, labeled dumpling or round gyoza wrappers. Keep the wrappers under a damp towel so they don't dry out.

Can you make these dumplings without shrimp?

Yes, the shrimp is optional: you can replace it with a bit more ground pork or with napa cabbage. The filling will be less flavorful, but the dumplings will still be tender and well bound.

How long do you steam the dumplings?

Allow 12 to 15 minutes in a covered steamer basket over boiling water. The dumplings are ready when the wrapper is translucent and the filling is cooked through and tender. Don't pile them up while steaming.

What sauce should you serve with jiaozi?

A dipping sauce of soy sauce and rice vinegar is the most classic. You can also make a chili sauce, with a little sesame oil, ginger or chopped scallion for extra depth.