Chinese New Year’s Dumplings (Jiaozi)

Chinese dumplings, called jiaozi, are a classic of Chinese Spring Festival, or Chinese New Year.

For this recipe I have made the traditional filling of pork, Chinese cabbage, and chives. But for the New Year, Chinese people often put gold leaf and candy (to have a sweeter life), peanut (to be healthy and live longer), Chinese date and chestnut (a promise of a lovely baby) into their jiaozi.

jiaozi recipe

You can easily buy frozen wonton dough made in China or South Korea, and it will make the process a lot easier. That’s what I did here.

Makes about 40 jiaozi – Prep. time about 60 min.

40 jiaozi or wonton wrappers


For the filling:
300g ground pork meat
150g Chinese cabbage, shredded and left in salted water for 30 minutes, then drained
1 pinch of 5 spice powder
3 tbsp chives, chopped finely
10g ginger, grated
2 cloves garlic, chopped finely
1 tbsp dark Chinese soy sauce
1 tbsp sesame oil
1 egg

For the sauce:
4 tbsp light Chinese soy sauce
1 tbsp sesame oil
1 tbsp Chinese rice vinegar

Mix together all the ingredients of the sauce, and set aside.

Mix together all the ingredients of the stuffing in a large bowl, and set aside.


To make the jiaozi, place a wrapper on a wooden kitchen board. Tip your index finger in water and humidify the edges of the wrapper.

Then, put about 1 tsp filling in the middle of each wrapper. Fold the dough over the filling into a half moon shape and press the edges. Then, pinch the edges to seal. Continue with the remainder of the dumplings.

And here are the dumplings:




To cook, steam for about 15 minutes.


Serve together with the sauce.

Happy New Year!



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  1. Paul Binns

    Hey Anne, not to sound stupid but do you cook the pork at all before steaming? I am going to have to try these 0nce I get a steamer.

    • Anne Ricci

      Hi Paul, no, the pork is raw. This is why you need to steam the dumplings for 15 minutes. You can get a steamer at any Chinese store or online, it’s very cheap.

  2. Kristen Stanton

    I just made some of these today, and I’m freezing them tonight so we can make more tomorrow. These are delicious! Thank you so much!


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