Chinese Boiled Pork and Chive Dumplings (Shuǐ Jiǎo)
饺子 jiǎoziSay it: jyaow-dzuh
When these tender boiled dumplings reach the table, each bite releases a rush of savory juices from the juicy pork and fragrant garlic chive filling seasoned with ginger and five-spice. This classic northern Chinese comfort food comes together quickly once the filling is ready, offering an ideal hands-on project for family gatherings that delivers restaurant-quality results at home.
Chinese Boiled Pork and Chive Dumplings (Shuǐ Jiǎo)
饺子, jiǎozi
Pronounced jyaow-dzuh
- Serves
- 6
- Prep
- 1 hr
- Cook
- 25 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Assembly
Dipping sauce
Method
Prepare the aromatic oil by placing neutral oil, Sichuan peppercorns, star anise, and smashed garlic in a small saucepan. Heat gently on medium until the garlic reaches a golden color and releases its aroma, roughly 5 minutes, then strain into a bowl and allow to cool completely.
Blend the ginger-scallion liquid by combining cold water, scallion segments, and sliced ginger in a small food processor or blender until the mixture becomes completely smooth.
Begin building the filling by placing the ground pork into a spacious mixing bowl. Gradually incorporate the blended ginger-scallion mixture in three separate stages, stirring vigorously in a single direction with chopsticks or a wooden spoon each time until every drop of liquid disappears and the pork develops a sticky, paste-like texture.
Add the seasonings to the pork by mixing in the oyster sauce, light soy sauce, dark soy sauce, toasted sesame oil, sugar, ground white pepper, five-spice powder, and salt. Continue stirring steadily in one direction until the blend turns pale and forms a highly cohesive mass.
Combine the chives by first tossing the finely chopped Chinese garlic chives with the cooled aromatic oil in a separate bowl, then folding this mixture thoroughly into the seasoned pork. Cover the bowl and refrigerate the filling for a minimum of 30 minutes and up to 1 hour to firm it slightly for easier handling.
Form the dumplings by spooning roughly 1 tablespoon of chilled filling onto the center of each round wrapper. Moisten the perimeter with a lightly wet finger, fold the wrapper over into a semicircle, pinch the middle of the curved edge, then create two pleats on either side leading back to the center to form a sealed crescent. Arrange completed pieces on a parchment-lined baking sheet and keep them covered with a moist towel during assembly.
Cook the dumplings in boiling water by first bringing a large pot of water to a vigorous boil. Drop in 20–25 dumplings at a time and give them one gentle stir to prevent sticking. Once the water returns to a full boil, pour in 1 cup (240 ml) of cold water; repeat this boil-and-cool cycle twice more. Following the third return to a boil, the dumplings will rise to the surface with nearly see-through skins—boil for 1 additional minute.
Finish by lifting the cooked dumplings from the pot with a slotted spoon and transferring them to a platter. Present them right away alongside the prepared black vinegar dipping sauce.
Regional variant: Pan-fried potstickers (guōtiē)
Prepare the identical filling and wrappers. Warm 1 tablespoon of vegetable oil in a nonstick pan over medium heat. Position the dumplings flat-side down in a single layer without overcrowding and fry until the bases turn golden brown, 2–3 minutes. Pour in 1/2 cup (120 ml) of water, cover the pan at once, and allow to steam for 6–8 minutes until the liquid disappears. Remove the lid and fry for 1 more minute to crisp the bottoms again before serving with the original dipping sauce.
Cook's notes
- Select ground pork containing at least 20 percent fat to ensure the filling stays moist; pork with lower fat content produces dry and chewy results.
- Stir the meat mixture constantly in one consistent direction until it reaches a sticky paste consistency, which organizes the proteins and allows them to retain added moisture.
- Arrange uncooked dumplings on a parchment-lined tray and freeze until solid before moving them into a freezer bag; they can be boiled directly from the freezer with one additional cold-water addition during cooking.
Serve with
Small bowls of Chinese black vinegar with shredded ginger, plus chili oil or chili crisp on the side.
Make ahead and storage
Freeze uncooked dumplings as described in tips. Cooked dumplings keep in the fridge for up to 2 days; reheat by steaming or pan-frying.
