Boiled Dumplings (Jiao Zi)

These traditional Chinese dumplings may be boiled or pan-fried, and make a delicious and healthy meal or snack. Delicious served with vinegar or soy sauce.

  • 500g Flour, Sifted
  • 300g Lean Boneless Pork or Mutton, Minced
  • 1 tsp Salt (or to taste)
  • 100g Scallions, Chopped
  • 2 tsp Ginger, Chopped
  • ⅛ tsp Five-Spice Powder
  1. Mix the flour with 3 ¼ oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes.
  2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions.
  3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used.
  4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.
Notes: Nick Zhou - Real & Healthy Chinese CookingRecipe from Nicholas Zhou's Real & Healthy Chinese Cooking on
Additional Information:
Number of Portions:
100 pieces
Cooking Time:
<10 Min
Nick Zhou