Instructional Cooking Video #

Efficient and easy, because who doesn’t want to be lazy? 🙂

Subscribe for More #

Click here to go to my YouTube channel and subscribe!

Ever have a friend who can’t cook at all? Share this link with them and soon they’ll be a chef with the minimum amount of effort! This video series will teach you how to be a chef the easy Chinese way!

About Chinese Dumplings #

Chinese dumplings (饺子, jiǎozi) are truly a miracle food. They’re perfect for any occasion and season, making them an excellent choice whether you’re cooking for yourself, hosting friends, or planning a date night activity. One of the best aspects of dumplings is their incredible versatility – you can customize both the ingredients and flavors to suit your personal preferences.

The combinations we recommend in the video include:

• Pork and chives (韭菜猪肉)
• Pork and green onion (葱肉)
• Pork and cabbage (白菜猪肉)

As you can see, you can mix and match multiple ingredients to create your perfect dumpling according to your own taste preferences. Don’t be afraid to experiment!

Ingredients #

Required Ingredients #

• Dumpling skins/wrappers (available at Chinese supermarkets or Asian grocery stores)
• Soy sauce (生抽 or 老抽)
• Filling (see suggestions below)
• Water (for sealing dumplings)

Optional Filling Ingredients #

• Meat: Pork is highly recommended (ground/minced pork works best)
• Chives (韭菜) – adds wonderful aroma
• Green onion/scallions (葱)
• Napa cabbage (大白菜) – remember to squeeze out excess water
• Ginger (姜) – minced, for added flavor
• Garlic (蒜) – minced
• Sesame oil (香油) – just a little for fragrance
• White pepper (白胡椒粉)
• Salt (盐)

Optional Sauce Ingredients #

• Spicy chili oil (辣椒油)
• Sichuan peppercorn oil (花椒油)
• Black vinegar (黑醋) – highly recommended!
• Minced garlic
• Sesame seeds

How to Wrap Chinese Dumplings #

Wrapping Chinese dumplings is an art form that improves with practice. Don’t worry if your first attempts aren’t perfect – even oddly-shaped dumplings taste delicious!

Basic Wrapping Technique #

1. Prepare your workspace: Have a small bowl of water ready and lay out your dumpling skins
2. Add filling: Place about 1 tablespoon of filling in the center of each wrapper
3. Wet the edges: Dip your finger in water and run it along the edge of the dumpling skin – this helps it stick together
4. Fold and seal: Fold the dumpling in half to create a half-moon shape, then press the edges firmly together
5. Create pleats (optional): For a more traditional look, make small pleats along one side while pressing the edges together

Important Tips #

⚠️ Warning: Do not overfill your dumplings with too much filling. This tends to lead to breakage during cooking. If you really want a massive dumpling, use two skins overlapped!

💡 Pro Tip: You can use egg wash instead of water for an even stronger seal, though water works perfectly fine for most purposes.

Different Dumpling Shapes to Try #

• Classic crescent (月牙形): The most common shape with pleats on one side
• Ingot shape (元宝形): Bring the two corners together after forming the crescent
• Pouch style (钱袋形): Gather all the edges at the top
• Flat bottom: Perfect for potstickers that will be pan-fried

Dumpling Dipping Sauce #

The sauce is crucial – it gives the dumplings a significant part of their flavor. Here’s my recommended recipe:

Classic Dumpling Sauce #

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon hot chili oil (adjust to taste)
• 1 teaspoon Sichuan peppercorn oil
• 1 tablespoon black vinegar (optional but highly recommended)
• 1 clove garlic, minced (optional)

Instructions:

1. Put all ingredients into a medium-sized bowl
2. Mix thoroughly until well combined
3. Let sit for 5 minutes to allow flavors to meld
4. Dip each dumpling into the sauce right before eating

Sauce Variations #

Mild version: Use less chili oil or omit it entirely, add more vinegar Extra spicy: Add fresh minced chilies or extra chili oil Garlic lover’s: Double the garlic and add a touch of sesame oil

Cooking Methods #

Boiling (水饺) #

1. Bring a large pot of water to a rolling boil
2. Add dumplings carefully, stirring gently to prevent sticking
3. When water returns to boil, add 1 cup of cold water
4. Repeat this process 2-3 times
5. Dumplings are done when they float and the skin becomes translucent

Pan-frying / Potstickers (锅贴) #

1. Heat oil in a non-stick pan over medium-high heat
2. Place dumplings flat side down
3. Fry until bottoms are golden brown (2-3 minutes)
4. Add 1/4 cup water and cover immediately
5. Steam until water evaporates (about 5 minutes)
6. Remove lid and let crisp up for another minute

Steaming (蒸饺) #

1. Line steamer basket with parchment paper or cabbage leaves
2. Arrange dumplings without touching
3. Steam over boiling water for 12-15 minutes
4. Check that filling is cooked through before serving

Storage Tips #

Freezing: Place uncooked dumplings on a parchment-lined tray, freeze until solid, then transfer to freezer bags. They can be cooked directly from frozen!

Refrigeration: Fresh dumplings can be stored in the refrigerator for up to 2 days. Cover them well to prevent the skins from drying out.

Final Thoughts #

Making dumplings is not just about the food – it’s about the experience. In Chinese culture, making dumplings together is a cherished family activity, especially during Chinese New Year. The process of wrapping dumplings while chatting with loved ones creates wonderful memories.

Don’t be intimidated if you’re a beginner. Every Chinese person who makes dumplings started with wonky, imperfect shapes. With practice, you’ll develop your own technique and rhythm. The most important thing is to enjoy the process and have fun!

Happy cooking! 加油！