The TAICHI project is financed with aid from EU

Jiaozi Chinese Dumplings

Asian | Hard | 90 min. | serves 6


  • 4 cups flour
  • 1 1/4 cup water (warm)
  • 1/2 pound ground pork
  • 1/2 pound shrimp (shelled, deviened and coarsely chopped)
  • 2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
  • 2 green onions (finely sliced)
  • 2 tablespoons bamboo shoot (finely diced)
  • 2 tablespoons ginger (finely diced)
  • 1 tablespoon garlic (finely diced)
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 1 tablespoons olive oil


  • Mix the flour and water in a food processor until incorporates.
  • Knead the dough on a floured surface until smooth.
  • Cover the dough with a damp cloth while you let it rest for 30 minutes.
  • Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
  • Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
  • Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
  • Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.
  • For fried: Heat some olive oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
  • Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
  • Uncover had cook for another 2 minutes over medium low heat.
  • For steamed: Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.
  • For boiled: Boil the dumplings until they float to the surface, about 3-5 minutes.
  • Serve with little olive oil on the top.