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Jiaozi for the New Year – plated and served
DinnerLunchChinese

Jiaozi for the New Year

Chinese dumplings with pork and napa cabbage, with a crispy bottom and a black vinegar dip.

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Preparation
1 hr
Cook/bake time
20 min
Total
1 hr 50 min
Difficulty
Advanced
Calories
581 kcal
Servings
4
Prep
1 hr
Cooking & baking
20 min
Resting
30 min

Only 1 hr 20 min of that is hands-on – the rest takes care of itself.

Chinese dumplings with pork and napa cabbage, with a crispy bottom and a black vinegar dip. The napa cabbage is salted and squeezed out, otherwise it releases its water inside the dumpling and bursts it open. And the minced meat is stirred in one direction until it becomes sticky, which is the secret to its juiciness.

Why this works

Two steps determine the filling. The napa cabbage is salted and squeezed out because it consists of over ninety percent water. Unsalted, it releases it inside the closed dumpling and bursts it open. And the minced meat is stirred with the cold broth in one direction until it becomes sticky: this causes myosin threads to detach from the muscle cells, form a network, and hold onto the water. This is exactly what makes the filling juicy and bouncy instead of crumbly. The dough is made with cold water because cold water leaves the gluten intact, so the wrapper remains firm to the bite and does not tear during cooking.

Step-by-step instructions

  1. Knead and rest the dough

    Mix the flour and salt, add the cold water all at once, and knead for eight minutes into a firm, smooth dough. It should be noticeably tighter than bread dough. Wrap it in plastic wrap and let it rest for thirty minutes so the gluten relaxes and it can be rolled out thinly.

  2. Draw water from the napa cabbage

    Mix the finely chopped napa cabbage with the two teaspoons of salt and let it sit for fifteen minutes. Then take it in portions in your hand and squeeze the water out vigorously. A surprising amount will come out. This step is the reason why the dumplings stay sealed later.

  3. Stir the filling in one direction

    Mix the minced meat with soy sauce, sesame oil, rice wine, sugar, ginger, and pepper, and then add the cold broth in three portions. Stir continuously in the same direction for two to three minutes until the mixture becomes noticeably sticky and tough and clings to the spoon. Only now fold in the napa cabbage and scallions.

  4. Roll out the wrappers

    Roll the dough into two logs, cut them into about 40 equal pieces, and roll each into an eight-centimeter circle. Make them slightly thicker in the middle than at the edges so the bottom holds up during cooking. Keep the finished wrappers under a damp cloth, as they dry out in minutes.

  5. Fill and fold

    Place a heaping teaspoon of filling in the middle, fold the wrapper into a half-moon, and press the center firmly together. Then make three to four pleats from one side into the front edge and press each one against the back, smooth edge. The pleats are not decoration, they give the dumpling its base.

  6. Pan-fry as potstickers

    Heat two tablespoons of oil in a non-stick pan, place the Jiaozi in it with some space between them, and fry for two to three minutes until the bottom is golden brown. Pour in 80 ml of water, cover immediately, and let them steam for eight minutes. Remove the lid and let the remaining water evaporate until the bottom crisps up again. Mix the dip ingredients and serve immediately.

Our best tips

  • Squeeze the napa cabbage really vigorously. Every spoonful of water that stays in will later end up as a hole in the dough.
  • Always stir in the same direction. Changing directions tears the protein network that keeps the filling juicy.
  • Raw Jiaozi freeze excellently: pre-freeze them individually on a tray, then transfer to a bag. They go straight into the pan frozen.

Tasty variations

Boiled instead of pan-fried

Cook in plenty of simmering water until they float, then add a cup of cold water twice and bring back to a boil. The classic preparation for the New Year.

Vegetarian

Replace the meat with 300 g of firmly pressed tofu and 150 g of chopped shiitake mushrooms. Reduce the broth to 40 ml, as tofu binds less water than meat.

Nutrition facts

Per serving (1 portion)
Calories581 kcal
Protein29 g
Carbohydrates58 g
– of which sugar3 g
Fat24 g
Fiber4 g

Where the 581 kcal come from

per serving
Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

What is the difference to Gyoza?

Gyoza are the Japanese evolution: thinner wrapper, finer filling, almost always pan-fried. Jiaozi have a sturdier dough and are traditionally boiled, but both work with the same technique.

Can I use store-bought wrappers from the Asian market?

Yes, and they save a lot of time. Look for round wrappers for Jiaozi, not the square ones for wontons. However, homemade ones are significantly firmer to the bite.

Why do my Jiaozi burst?

Usually too much water in the filling or too much filling in the wrapper. A heaping teaspoon is enough. The temptation to pack more in is the most common beginner's mistake.

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