How to make Chinese dumplings

Moisten the edge furthest away from you, fold over and seal

How to make Chinese dumplings

19 January 2016

How to make Chinese dumplings

Boiled or steamed dumplings (called jiǎozi in China) are often eaten as part of Chinese New Year celebrations. Wonton wrappers are easy to find but need to be cut with a round cutter and take slightly longer to cook than gyoza wrappers, which can be found in Asian supermarkets.




  • 50 wonton skins, or gyoza wrappers
  • 250g of pork mince
  • 100g of Chinese cabbage, shredded
  • 4 spring onions, finely sliced
  • 1 knob of ginger, 3cm, grated on a microplane
  • 1 garlic clove, grated on a microplane
  • 1/2 bunch of coriander
  • 2 tbsp of soy sauce
  • 1 tbsp of rice wine vinegar
  • 1 tbsp of sesame oil
Add all the filling ingredients to a large bowl and thoroughly mix together using a wooden spoon or clean hands
Place a wrapper on the work surface and brush half of the edge with a little water
Place 1 teaspoon of the mixture into the center of the wrapper. Fold the wrapper in half and pinch together at the top
Working down either side of the dumpling make 4 small pleats using your thumb and forefinger
Cook in simmering water for 2–3 minutes or steam for 4–5 minutes
Drain and serve immediately with your dipping sauce of choice


Pork is the most traditional meat filling, however, the choice is yours. You could use prawn or turkey mince instead or tofu for a vegetarian option.

Serving suggestions

These dumplings would be perfect as part of a dim sum platter, along with Nancy’s Harbord’s Spicy mushroom vegetarian dumplings and James Ramsden’s Duck dumplings. Tong Chee Hwee’s delicious recipe for Har Gau (prawn dumplings made with potato flour) would also be a great addition.

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