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recipe: Jiao Zi (Dumpling)

by | Dec 21, 2013 | Asian, Cuisine, Dish Type, Pork, Vegetables | 7 comments

I bought these jiao zi skin a while back from the Asian shop because we were planning to make Gyoza. Instead we ended making jiao zi, chinese dumplings instead because for some reason during winter, having this steaming hot and soft dumplings feels more right.

Jiao Zi (Chinese Dumpling) RecipeWe made this also because the theme for this month’s recipe redux is auspicious food to kick start to new year. I have to admit, this is not exactly what we eat in Singapore, at least in my family. Everything that is really auspicious are either really expensive or difficult to make. SO what I did was did a little research on what people usually eat.

Jiao Zi (Chinese Dumpling) Recipe

Jiaozi signifies family reunion and the crescent-shaped Jiaozi are a symbol of wealth and prosperity because of their resemblance to ancient Chinese money (silver ingots). We do eat jiaozi, in fact I really like anything dumplingish.  Wanton, glutinous rice dumpling, jiaozi, even xiao long bao, as long as its meat or vegetables wrapped in something..I like!  Totally missing this! Actually we am going to have this in a couple of hours because as I am typing this we are sitting in the Frankfurt Airport heading back to SINGAPORE! :D
Jiao Zi (Chinese Dumpling) Recipe

I used up a whole pack of pre made jiaozi wrappers. I think about 35 dumplings? I am so sorry but we simply ate as much as we could finish for dinner. It was a lot! I think it could feed about 3 people for dinner. If you eat this only.


  • 250g minced meat
  • 1 bunch of chives
  • 1 spring onion
  • 1/2 carrot
  • 1 tbs soy sauce
  • 1 tbs chinese wine
  • 3 tbs sesame oil
  • salt
  • pepper


  1. Simply mix all the ingredients in a bowl and let it marinate for at least 30mins.
  2. Place a small portion (about 1 level tsp) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
  3. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

We ate it with the pajeon dipping sauce!

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