Jiaozi, or Gyoza (in Japanese), is one of the most popular dumplings in the world. Besides the wonderful flavor, making jiaozi at home gives you an opportunity to practice your creative mind while shaping them. Let me share with you a simple yet delicious pork jiaozi recipe, how to shape jiaozi at home, as well as how to make jiaozi dipping sauce.
Table of Contents
What is Jiaozi?
Jiaozi (pronounced “jow-zuh”) is a type of dumpling commonly found in Chinese cuisine. These dumplings are typically made by wrapping a thin dough around a filling of minced meat (often pork or a combination of pork and shrimp), vegetables (usually Chinese cabbage), and seasonings. The dough is usually made from wheat flour and water, and it can be rolled out into circular wrappers or squares. These features distinguish jiaozi from wonton or har gow.
Jiaozi can be prepared in various ways, including boiling, steaming, or pan-frying. Boiled jiaozi are often served with a flavorful dipping sauce, while pan-fried ones (known as “potstickers”) have a crispy bottom.
Jiaozi come in various shapes and sizes, and their fillings can vary according to regional preferences and individual tastes. They are a delicious dish that is enjoyed by people both in China and around the world.
In Japan, jiaozi is called “gyoza”. Gyoza has been adapted from the original jiaozi and embraced by Japanese cuisine. Therefore, there are some differences in the preparation and flavors. The key difference between Chinese jiaozi and Japanese gyoza is often in the seasoning and the wrappers. Japanese gyoza wrappers tend to be thinner and more delicate, and the filling may have a slightly different taste profile due to the use of Japanese seasonings and cooking techniques.
Jiaozi Recipe
My simple pork jiaozi recipe is more in line with the Chinese original version rather than Japanese gyoza. I do not use typical Japanese seasonings and try to keep the recipe as simple as possible. Additionally, since I am using store-bought jiaozi skins, I have chosen some suitable shapes for these skins to introduce in this post. This is because store-bought jiaozi skins are typically drier and harder compared to freshly made skins.
To make a batch of jiaozi for four people, follow my jiaozi recipe below:
Pork Fillings
- 250g ground pork
- 100g shrimp
- 100g Chinese cabbage
- Seasoning: 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp ground pepper, 1 tsp cooking oil, 1 tsp tapioca starch/wheat starch, 1/2 cup chopped spring onions, 1/2 tsp minced ginger, 1/2 minced shallot
Jiaozi Skins
- 25-35 jiaozi skins
Dipping Sauce
- 6 tbsp soy sauce
- 1 tbsp chili sauce
- 3 tbsp sugar
How To Make Pork Jiaozi
With the jiaozi recipe provided above, you can prepare various jiaozi dishes, including steamed, boiled, and pan-fried jiaozi. Follow these steps:
Step 1. Making the fillings
- Shrimp/prawn: If you’re using frozen prawns, be sure to thaw them properly. Avoid using a microwave to thaw them, as it can partially cook the prawns. The best method is to rinse frozen prawns under running water. Peel the skin, remove the head, and devein the black line on top of it if it is still present. Then, mince your shrimps with a cutting board and a knife, or with blender.
- Wash Chinese cabbage then chop into small pieces like chopping spring onions. Mince ginger and shallot.
- After that, mix all the ingredients and seasonings together to make the fillings.
Step 2. Shaping jiaozi
- Place the jiaozi skins, fillings, and a small cup of water on the table. You’ll need the water to moisten the skins slightly for better stickiness.
- Shape 1: Take an appropriate amount of filling and place it in the middle of your jiaozi skin (1). Fold it into a half-moon shape and lightly wet the edge (2). Seal the edge of the jiaozi by pressing it firmly (3), resulting in the final shape (4).
- Shape 2: Put an appropriate amount of filling in the center of your jiaozi skin and dampen the edge (1). Use your thumb and index finger to create the creases as shown in pictures 2-3, which will yield the shape depicted in picture (4).
- Shape 3: Place an appropriate amount of filling in the middle of your jiaozi skin and dampen the edge (1). Fold it into a half-moon shape (2). Fold the jiaozi in half (3), then moisten the edges to stick them together (4).
Step 3. Cooking jiaozi
- Boiling Method: Boil water in a pot over medium heat. Once the water has come to a boil, carefully add your jiaozi. Wait for them to float to the surface of the boiling water; this indicates that they are fully cooked. Use a strainer to gently remove them from the boiling water.
- Steaming Method: Place the jiaozi in a steamer, making sure not to overcrowd them to prevent sticking together. Steam them until the skins become slightly transparent and glossy, which usually takes around 10-15 minutes.
- Pan-Fry Method: This method provides an exciting culinary experience, as it results in a crispy bottom with soft, steamed jiaozi skins above. Start by adding some cooking oil to a pan and heating it up. Place the jiaozi in the pan and fry until the bottom turns golden brown and crispy. At this point, pour a small amount of water into the pan and cover it with a lid to continue the steaming process. After 15-20 minutes, check to ensure that your jiaozi are fully cooked, then remove the lid to allow any remaining water to evaporate. For an even crispier bottom, you can let your jiaozi fry for a few more minutes.
Step 4. Making Jiaozi Dipping Sauce
- Mix 6 tablespoons of soy sauce, 1 tablespoon of chili sauce, and 3 tablespoons of sugar together. Stir well until the sugar fully dissolves. You can also heat it up briefly in the microwave to help the sauce combine more effectively.
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Simple Pork Jiaozi Recipe
Equipment
Ingredients
Pork Fillings
- 250g (8.8 oz) ground pork
- 100g (3.5 oz) shrimp
- 100g (3.5 oz) Chinese cabbage
- 1/2 cup chopped spring onions
- 1/2 tsp salt
- 1/2 tbsp minced shallot
- 1/2 tsp minced ginger
- 1/2 tsp sugar
- 1/2 tsp ground pepper
- 1 tsp cooking oil
- 1 tsp tapioca starch/wheat starch
Jiaozi Skins
- 25-35 store-bought jiaozi/gyoza skins
Dipping Sauce
- 6 tbsp soy sauce
- 1 tbsp chili sauce
- 3 tbsp sugar
Instructions
Step 1. Making the fillings
- Shrimp/prawn: If you're using frozen prawns, be sure to thaw them properly. Avoid using a microwave to thaw them, as it can partially cook the prawns. The best method is to rinse frozen prawns under running water. Peel the skin, remove the head, and devein the black line on top of it if it is still present. Then, mince your shrimps with a cutting board and a knife, or with blender.
- Wash Chinese cabbage then chop into small pieces like chopping spring onions. Mince ginger and shallot.
- After that, mix all the ingredients and seasonings together to make the fillings.
Step 2. Shaping jiaozi
- Place the jiaozi skins, fillings, and a small cup of water on the table. You'll need the water to moisten the skins slightly for better stickiness.
- Shape 1: Take an appropriate amount of filling and place it in the middle of your jiaozi skin (1). Fold it into a half-moon shape and lightly wet the edge (2). Seal the edge of the jiaozi by pressing it firmly (3), resulting in the final shape (4).
- Shape 2: Put an appropriate amount of filling in the center of your jiaozi skin and dampen the edge (1). Use your thumb and index finger to create the creases as shown in pictures 2-3, which will yield the shape depicted in picture (4).
- Shape 3: Place an appropriate amount of filling in the middle of your jiaozi skin and dampen the edge (1). Fold it into a half-moon shape (2). Fold the jiaozi in half (3), then moisten the edges to stick them together (4).
Step 3. Cooking jiaozi
- Boiling Method: Boil water in a pot over medium heat. Once the water has come to a boil, carefully add your jiaozi. Wait for them to float to the surface of the boiling water; this indicates that they are fully cooked. Use a strainer to gently remove them from the boiling water.
- Steaming Method: Place the jiaozi in a steamer, making sure not to overcrowd them to prevent sticking together. Steam them until the skins become slightly transparent and glossy, which usually takes around 10-15 minutes.
- Pan-Fry Method: This method provides an exciting culinary experience, as it results in a crispy bottom with soft, steamed jiaozi skins above. Start by adding some cooking oil to a pan and heating it up. Place the jiaozi in the pan and fry until the bottom turns golden brown and crispy. At this point, pour a small amount of water into the pan and cover it with a lid to continue the steaming process. After 15-20 minutes, check to ensure that your jiaozi are fully cooked, then remove the lid to allow any remaining water to evaporate. For an even crispier bottom, you can let your jiaozi fry for a few more minutes.
Step 4. Making Jiaozi Dipping Sauce
- Mix 6 tablespoons of soy sauce, 1 tablespoon of chili sauce, and 3 tablespoons of sugar together. Stir well until the sugar fully dissolves. You can also heat it up briefly in the microwave to help the sauce combine more effectively. Enjoy!
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