These beautiful Chinese dumplings, known as jiaozi or potstickers when pan-fried, are a true labour of love — thin, hand-folded wrappers filled with a savoury pork and vegetable mixture, then cooked until crispy on the bottom and steamed to perfection on top. Topped with black sesame seeds and served with a dipping sauce, they are utterly irresistible.
Ingredients (makes about 30 dumplings)
- For the dough: 300 g plain flour, 150 ml boiling water
- For the filling: 300 g minced pork, 200 g Chinese cabbage (finely chopped and squeezed dry), 2 spring onions (finely chopped), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp fresh ginger (grated), 1 tsp rice wine, 1/2 tsp salt, white pepper
- Black sesame seeds for topping
- Vegetable oil for frying
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Chilli oil to taste
- Fresh ginger, grated
Instructions
- Make the dough: gradually add boiling water to flour, mix until combined. Knead for 5 minutes until smooth. Rest covered for 30 minutes.
- Mix all filling ingredients thoroughly until well combined. Refrigerate for 30 minutes.
- Divide dough into small balls. Roll each into a thin circle (about 8cm).
- Place 1 teaspoon of filling in the centre. Fold and pleat the edges together to seal.
- Sprinkle each dumpling with black sesame seeds.
- Heat oil in a non-stick pan. Place dumplings flat-side down and cook for 2-3 minutes until golden.
- Add 80ml water, cover immediately, and steam for 5-6 minutes until cooked through.
- Remove lid and cook until all water evaporates. Serve with dipping sauce.
🥟 Chī hǎo! (Bon appétit in Mandarin) — these freeze beautifully before cooking.
