Chives Dumplings / Jiaozi 韭菜饺子

I love jiaozi and regardless they are cooked in soup or pan fried, they are simply delicious. I used to get the frozen ones but they are quite expensive and no matter what it is not good to eat too much preserved food. So instead of thinking about making them, I finally got down to it and made them using ready-made wrappers.



Ingredients (makes about 26 dumplings)

  • 250gm of minced meat best with a bit of fats
  • 100gm of chives
  • 2 tsp of corn flour
  • 1 tbsp light soya sauce
  • 1 tbsp fish sauce
  • 1 tsp hua diao wine
  • Dash of white pepper
  • Dash of sesame oil
  • some grated ginger (I forgot to add)
  • 1 packet japanese gyoza skin wrapping


  1. Wash and pat dry the chives and chop into small pieces
  2. Add the chives and mix with minced pork and seasonings and chill in the fridge for at least 30 minutes before wrapping.
  3. Prepare a small bowl with some water for sealing dumplings
  4. Place a heaped spoon of filling on wrapper and use finger to damped the edge of the dumpling skin. How to fold the dumpling –
  5. Chill dumplings first to set before freezing if not cooking immediately
  6. Heat a bit of oil in pan. Place dumplings in a single layer without touching.
  7. Fry until bottom is golden brown and add some water to about half of dumpling height and cover with lid and cook until water evaporates.
  8. For soup, just throw in the frozen dumplings to cook until it floats up.

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