Chicken Dumplings (Jiaozi)

Saturday is usually the day when I do my grocery shopping and hangout with my girlfriends. As it turned out to be a rainy Saturday last week, my girlfriend and I have decided to trade in window shopping for an afternoon of dumplings making. Rainy days do make people crave for soupy and steamy food. Since we don’t have Yum Cha / Dim Sim places in Orange, make-your-own dumplings is definitely on the card.

To me, dumpling making is not exactly fuss free.  Sure we now have the luxury of getting pre-made dumpling wrappers and mixing mince meat with some sauces and spring onions is no rocket science,  my personal hurdle in making dumplings is actually wrapping them. Yes, I’m Asian and I suppose to be good at it like high school calculus (disappointingly, I’m hopeless in both of them 🙁 ).

Having a  friend who is a dumpling expert will ensure a successful (and pleasurable) dumpling making experience. In fact, making dumplings with the company of friends and family makes the entire process less laborious and more joyous as compared to do it on your own in front of a tv or start talking to yourself as you go.

With the pleasant distraction and guidance from my friend I was glad to end up with a tray full of pipping hot dumplings and unsurprisingly it didn’t take long for us to finish them off while watching DVDs.  That’s what I called a perfect ending to a rainy Saturday! Yum.

Chicken Dumplings (Jiaozi)

(My friend’s recipe)

Makes 80 dumplings


1kg minced chicken

9 stalks of spring onions, finely chopped

9 cabbage leaves, finely chopped

2 tsps ginger, minced

1 tsp garlic, minced

2 tbsps soy sauce

2 tbsps shaoxing rice wine

1 tbsp sesame oil

1.5 tbsps salt

80 ready-made dumpling wrappers (look out for “jiaozi” or “gow gee” on the packaging – these are thicker than wonton wrapper)


1. Sprinkle salt over cabbage  together and mix to combine. Set aside for 10 minutes. Then squeeze the “juices” out from the cabbage.

2. Mix to combine the remaining ingredients plus the cabbage in a large bowl.

3. Wrap the dumpling (please find the following photos to illustrate the steps of wrapping the dumplings).  If you want to taste test the dumplings, start prepare a pot of boiling water before wrapping the dumpling. Drop in the first dumpling in the boiling water and it will float to the surface when it is cooked.  Taste the dumpling and add more seasoning if necessary.

4. When you are satisfied with the seasoning of the filling, start wrapping the dumplings (technique is shown below).

5. To cook the dumplings: placed the dumplings in batches in boiling water. It’s important not to crowd the dumplings in the pot to avoid them sticking together.

6.  Serve immediately. If not, try to lay them out individually on a lightly greased tray as the dumplings will stick together as they cool.

There are many ways you can wrap the dumplings. I used to fold into half moon (without any pleats/ruffles) but I think you need the pleats to give the dumplings a proper texture. So for a beginner like me,  I think one pleat dumpling wrapping technique is a good start. If you like to escalate your wrapping skill to multiple pleats, check out bakingpowders for detailed instructions.

To eat the dumplings, spoon some of your favourite chilli paste/sauces (or my personal fav chilli sambal)…

OR you can concoct your own dipping sauce…

1 tbsp light soy sauce

1 tbsps white vinegar

1 tsp garlic, grated/minced

0.5 tbsp sugar

chopped fresh chilli (optional)

1 tsp sesame oil

some white pepper

(This is a general guide on how I would prepare the sauce, feel free to adjust to suit your taste. 🙂 )



Meat Recipes, Poultry. permalink.

22 thoughts on “Chicken Dumplings (Jiaozi)

    • Hi Liz,

      You can get mince chicken from the butcher. Otherwise you can do the old fashion way – using a knife or use a food processor. 🙂

      FYI – if you use food processor to mince the chicken, the filling will be more “bouncy” and dense (like the Asian fish balls if you had them before).

    • Hi Simran,

      No worries. I want to have a record on how my friend wrap these dumplings for future reference, lol. I like the one pleat style, pretty easy when you get a hang of it. 🙂

  1. They look delicious and quite easy to make with the step by step directions. Will try them out and hope they come out as good.
    Thank you.

  2. Thanks for such a straight forward recipe – I am making these today and needed a good simple recipe. I like the sound of your rainy day day!

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