Jiaozi are Chinese pork-and-shrimp dumplings, pan-fried until the bottoms are golden and the tops are steamed through. This recipe is worth making because the filling comes together in one bowl and the cooking method — a quick sear followed by a covered steam — gives you two textures at once without extra equipment. They work for a Lunar New Year table or any weeknight you want something genuinely good.
What makes this version work
Two things matter most here. First, mixing the pork filling until it gets slightly sticky — not just combined — is what gives the dumpling a cohesive, bouncy texture rather than a crumbly one. A minute of vigorous stirring with a fork or chopsticks does it. Second, the pan-fry-then-steam method (hot oil, sear the bottoms, add water, cover immediately) is done in a single skillet and produces a crisp base with a fully cooked top. The lid traps steam so the wrapper cooks through without going rubbery, and the shrimp hits a safe internal temperature of 145°F (63°C) alongside the pork at 160°F (71°C) before the water evaporates and the bottoms re-crisp. Get those two steps right and the rest is straightforward.
Smart swaps
- Shaoxing wine: Dry sherry is a direct substitute at the same quantity. Skip rice wine vinegar — it’s not the same thing.
- Shrimp: Chop it fine so it distributes evenly through the pork rather than sitting in chunks. Frozen raw shrimp, thawed and patted dry, works fine.
- Store-bought wrappers: Round dumpling wrappers from the refrigerated section of an Asian grocery store are the practical choice. Wonton wrappers are thinner and will tear more easily during pleating.
- Sesame oil: Use toasted (dark) sesame oil, not the pale cold-pressed kind. The flavor difference is significant and there’s no substitute that’s close enough.
Make-ahead notes
The filling can be made up to 24 hours ahead and kept covered in the fridge — the flavors actually settle together nicely overnight. Assembled, uncooked dumplings freeze well: lay them on a parchment-lined tray, freeze solid (about 2 hours), then transfer to a zip bag for up to 2 months. Cook from frozen using the same pan-fry-steam method but add an extra 2–3 minutes of covered steaming time. Cooked leftovers keep in the fridge for up to 2 days; reheat them in a dry non-stick pan over medium heat to bring the bottom back to crisp — skip the microwave, which makes the wrapper gummy.
Mistakes to avoid
- Overfilling the wrappers: More than about a teaspoon of filling makes sealing nearly impossible and the dumpling will burst during cooking. When in doubt, use less.
- Wet wrappers: If the edges won’t seal, the wrapper has dried out. Keep unused wrappers under a damp paper towel while you work. A dry edge won’t bond even with water brushed on.
- Lifting the lid too early during steaming: Opening the pan before the water has mostly evaporated drops the temperature and stalls the cook. Leave it alone until you hear the sizzle return, which tells you the water is gone and the bottoms are crisping again.
- Crowding the pan: Dumplings touching each other will steam-weld together and tear when you try to separate them. Leave a small gap between each one — cook in batches if needed.
- Skipping the pat-dry on the shrimp: Excess moisture from the shrimp makes the filling wet, which can cause the wrapper to go soggy before it even hits the pan. Thirty seconds with a paper towel matters here.
Lucky Chinese New Year Dumplings
Ingredients
- 50 round dumpling skins - these are easy to find in any Asian market
1 pound ground pork (minced pork) - preferably fatter pork
⅜ pound shrimp (prawn) - peeled, deveined, and coarsely chopped
3 medium green onions (scallions or green shallots) - thinly sliced
3 cloves garlic - minced- 2 teaspoons Chinese rice wine
2 teaspoons ginger - grated, fresh
2 teaspoons sesame oil
2 tablespoons soy sauce
½ teaspoon sugar
1 teaspoon ground black pepper
Instructions
- In a large bowl, combine all the ingredients (except the dumpling skins) and let it rest in the fridge for 30 minutes.
- Place 1 to 2 teaspoons of the filling onto one dumpling skin. Wet with a bit of water all around the skin and press together to form a half-circle. Fold the edges of the skin together, creating a scallop effect to seal in the filling. Set them on a tray and cover them with a cloth to keep them from getting dry.
- Repeat with the rest of the skins and filling.
To Cook:
- You can steam them, as it is the most traditional way, but I also have a few other options below.
- To steam, fill the bottom of a steamer with about 2 inches of water and bring it to a boil. Lay some parchment paper or lettuce on the upper levels of the steamer to prevent the dumplings from sticking. Once the water's boiling, put the dumplings in the steamer with some space between them, cover and let them cook over high heat for about 10 minutes.
- You can also try boiling the dumplings by bringing a large pot of salted water to boil, adding the dumplings, and gently stirring them until they float and cook for about 5 minutes.
- Finally, you can fry them, and I'm sure a lot of you will like this one. Frying the dumplings will give them that delicious crispy exterior. On medium-high heat, pour some oil into a pan and add 6-8 dumplings at a time. Cook for 2 to 3 minutes until the bottoms are lightly golden. Gently add 1/3 cup water to the pan, then cover it with a lid. Let them cook until the liquid is evaporated and the bottoms of the dumplings are crisp and golden, 8 to 10 minutes.
Two Dipping Sauces:
- Mix some Chinese black vinegar with chile sauce and sesame oil.
- Mix Soy sauce with sesame oil.
Notes
Nutrition
Common questions
Can I use all pork and skip the shrimp?
Yes — replace the shrimp with an equal weight of ground pork and the recipe works fine. The filling will be richer and slightly denser, so make sure the pork still reaches 160°F (71°C) internally.
How do I know when the dumplings are fully cooked?
The bottoms should be deep golden brown and the wrapper on top should look set and slightly translucent rather than raw-white. If you’re unsure, cut one open — the filling should be uniformly gray-white with no pink, and a thermometer should read at least 160°F (71°C) at the center.
Do I need a non-stick pan or will stainless work?
Non-stick is strongly recommended for this method. Stainless can work but the dumplings are much more likely to stick and tear when you try to remove them, especially if the oil wasn’t hot enough before they went in.
My pleating looks messy — does it actually matter?
No, as long as the seal is tight. A simple pinch-and-press closure holds just as well as elaborate pleating and the dumpling will taste identical. Skip the garnish — not worth the extra dish.
What dipping sauce works if I don’t have all the ingredients listed?
Plain soy sauce with a splash of rice vinegar is a workable two-ingredient dip. A small amount of chili oil or a few drops of toasted sesame oil stirred in improves it, but the basic version is genuinely good on its own.
What to cook next
- Crispy Pork Dumpling Delight
- Savory Lamb Dumpling Delights
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
