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Pork Dumplings

autumn china comfort food dumpling main pork Recipes spring starter winter

Jiaozi is a traditional Chinese dumpling, originates from the Northern region of China. The dumpling consists of juicy meat filling, wrapped in a skin made from thinly rolled dough. In this recipe, we will show you how to make the hot water dough from the scratch. Please do try! It’s time-consuming but the taste is so worthwhile.

Recipe: Susan Vu Photo & Styling: Lili Tu

40 mins 15 mins 2-4

Main ingredients:


  • 200g all purpose flour
  • 10g wheat starch
  • 100ml hot boiling water
  • 1 pinch of salt


  • 250g ground pork
  • 80g Chinese cabbage (wombok)
  • 10g chopped green onion
  • 20g chopped brown onion
  • 30g chopped celery
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon tapioca starch
  • 1 teaspoon sesame oil
  • A pinch of white peppers

Dipping sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons warm water
  • ½ tablespoons red vinegar
  • 1 teaspoon sugar
  • Chilli sauce and chilli oil to serve


  1. In a bowl, mix the flour, wheat starch, salt and boiling water until a soft dough form. Knead the dough on a light flour surface until smooth and elastic (about 5 mins). Cover with damp tea towel and leave to rest.
  2. Chopped the cabbage into thin strips, mix with 1 teaspoons of salt and set aside for couple minutes. Squeeze out the excess moisture from the cabbage.
  3. Mix pork, cabbage, celery, green onion, brown onion, tapioca starch, salt, sesame oil and peppers in a large bowl to make the filling.
  4. Divide the dough into half and shape them into a long roll. Cut them into 20 portions.
  5. Roll 1 slice of dough into a small circle and place a teaspoon of filling mixture in the centre of the wrapper. Lift up the edges of the wrapper and pinch 5 pleats up to create a pouch to encase the filling. Pinch the edges together to make the half moon shape. Repeat with the remaining dough and filling.
  6. Fill a large pot with water and bring to boil. Slide the ½ of the dumplings into the water and stir gently using a wooden spoon to avoid the dumplings stick to the pot. When the water returns to a boil, turn the heat to a simmer and gently cook for 6-8 minutes. The dumplings are cooked when they float in the water. Remove with slotted spoon. Repeat with the remaining dumplings.
  7. To make the dipping sauce, combine all the ingredients together, stir until the sugar dissolve.
  8. Fry the dumplings in a frypan with a little oil so their skin a light golden and crispy. Then serve with dipping sauce, add chilli sauce or chilli oil to your liking.


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