Chinese Dumplings (Jiaozi - Pork & Chive)

Ingredients

• For the Filling:
  • 1 lb ground pork (not too lean, 70/30 preferred)
  • 2 cups finely chopped Chinese chives (or Napa cabbage, finely chopped and squeezed dry)
  • 1/4 cup finely chopped scallions
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp white pepper
• For Assembly:
  • 1 package (approx. 50 wrappers) round dumpling wrappers (store-bought)
  • Small bowl of water
• For the Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Optional: Minced garlic, chili oil, sliced scallions

Instructions

1. Make Filling: In a large bowl, combine ground pork, chopped chives, scallions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes sticky and well combined.
2. Assemble Dumplings: Place a dumpling wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Dab a finger in the water and moisten the edge of half the wrapper. Fold the wrapper in half over the filling, pressing the edges together firmly to seal. You can create pleats along one side for a traditional look: make small folds along one edge, pressing each fold against the straight edge of the other side. Ensure the dumpling is completely sealed.
3. Repeat: Place finished dumplings on a lightly floured baking sheet, making sure they don't touch. Repeat until all filling or wrappers are used.
4. Cook Dumplings (Boiling Method): Bring a large pot of water to a rolling boil. Carefully add dumplings (don't overcrowd). Stir gently to prevent sticking. Bring back to a boil. Add 1/2 cup of cold water and bring back to a boil again. Repeat adding cold water and boiling twice more (total of 3 boils). Dumplings are cooked when they float and wrappers are translucent. Remove with a slotted spoon.
5. Cook Dumplings (Pan-Frying Method - Potstickers): Heat 1-2 tbsp of oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer (pleated side up if applicable). Cook for 2-3 minutes until bottoms are golden brown. Carefully pour about 1/2 cup of water into the skillet (it will steam!), immediately cover with a lid, and reduce heat to medium-low. Steam for 6-8 minutes, or until water has evaporated and dumplings are cooked through. Remove lid and let bottoms crisp up again for a minute if needed.
6. Make Dipping Sauce: Combine soy sauce, rice vinegar, and sesame oil. Add optional ingredients if desired.
7. Serve: Serve dumplings hot with the dipping sauce.

Why It's Special

Jiaozi are a quintessential Chinese comfort food, deeply ingrained in culinary tradition, especially during celebrations like Chinese New Year. Their appeal lies in the delightful contrast between the tender wrapper and the savory filling. Whether boiled (shuǐ jiǎo) or pan-fried (jiān jiǎo or potstickers), they are versatile, customizable, and represent togetherness and good fortune.