Easy Homemade Pork and Chicken Jiaozi (Classic Chinese Dumplings)

These Homemade Pork and Chicken Jiaozi (Chinese Dumplings) are the perfect comfort food, whether you’re serving them as a hearty appetizer or a flavorful main dish. With a tender dough encasing a savory filling of ground meat, garlic, ginger, and a hint of Shaoxing wine, these dumplings pack a punch of umami in every bite. What makes them special is the balance of flavors, combined with the ease of pan-frying for that perfect crispy bottom and juicy center. Whether for family gatherings or a cozy night in, these dumplings are sure to become a favorite – because who doesn’t love a good dumpling?

What Are Jiaozi?

Jiaozi (pronounced jow-zee) the beloved Chinese dumplings, have a rich history dating back over 1,800 years to the Han Dynasty. Traditionally attributed to Zhang Zhongjing, a famous Chinese medicine practitioner, jiaozi were initially created as a remedy for frostbite. He filled dough with meat and herbs, shaped them into ear-like forms, and boiled them to warm the body. Over time, these medicinal dumplings evolved into a popular food enjoyed during festivals, particularly the Lunar New Year, symbolizing wealth and prosperity due to their resemblance to ancient Chinese currency. As trade and cultural exchanges expanded, jiaozi spread across Asia, influencing dishes like Japanese gyoza and Korean mandu, each adapted with unique local flavors.

Pro Tips for The Best Pork and Chicken Jiaozi

• Make sure to let the dough rest for the full 60 minutes to develop gluten, making it easier to roll out and resulting in a soft, elastic texture.
• Roll the dough into thin, even circles—about 3mm thick—to ensure the dumplings cook evenly. Keep the edges slightly thinner than the center to prevent the dough from being too chewy.
• For the filling, mix the ground pork and chicken well with the garlic, ginger, and sauces to achieve a uniform blend. Don’t overfill the dumplings, as this can cause them to burst during cooking.
• Pinch the edges of the dough tightly to avoid any leaks. If needed, lightly wet the edges with water to ensure a strong seal.
• For perfectly crispy-bottomed dumplings, use a well-oiled pan and make sure the water completely evaporates before removing them from the heat. This ensures a crunchy base while keeping the filling moist and tender.
• Don’t overcrowd the pan. Cooking dumplings in smaller batches allows for even heat distribution, ensuring each dumpling is cooked perfectly.

Jiaozi Vs. Gyoza Vs. Bao

Jiaozi are the traditional Chinese dumplings, often filled with pork, vegetables, and seasonings, typically pan-fried or boiled, and have a thin, stretchy dough. Gyoza, Japan's version of jiaozi, are smaller with thinner wrappers, known for their crispier texture due to the common cooking method of frying them on one side and steaming them on the other. Bao, on the other hand, refers to a type of Chinese steamed bun. Unlike jiaozi and gyoza, bao have a soft, fluffy dough and are filled with savory or sweet fillings, usually larger and more bread-like.

Why is My Dough so Tough?

The dough might be tough if it's over-kneaded, hasn’t rested long enough, or if too much flour was used. Kneading too much develops excess gluten, making the dough stiff, while skipping the resting period prevents it from relaxing. Adding too much flour during mixing or rolling can also dry out the dough, making it less pliable.

Can I Buy Pre-Made Wrappers for Jiaozi?

Yes, you can definitely use premade wrappers for jiaozi! They’re a convenient option that saves time and are widely available in many grocery stores. Just make sure to choose wrappers labeled for dumplings (often found in the refrigerated or frozen section) and keep them covered with a damp cloth while assembling to prevent them from drying out.

SOS! Why is My Filling so Crumbly?

The filling might be crumbly if it lacks enough moisture or binding agents. Ground meats like pork and chicken need fat or liquids to hold them together, so if your filling is too dry, it can fall apart. To fix this, ensure you’re adding enough moisture-rich ingredients like Shaoxing wine, sesame oil, or even a splash of water or broth. Mixing the filling well until it becomes sticky will also help it bind better.

What Else Can I Use as a Filling for Jiaozi?

You can get creative with dumpling fillings by adding vegetables like mushrooms, cabbage, or carrots for extra texture and flavor. Tofu or tempeh are great plant-based alternatives to meat, while shrimp can add a seafood twist. For more depth, you can incorporate ingredients like hoisin sauce, soy sauce, or chili paste for a kick. Just ensure any added ingredients are finely chopped and well-mixed for an even filling!

Are Jiaozi Gluten Free?

Traditional jiaozi are not gluten-free, as the dough is made from wheat flour, which contains gluten. However, you can make gluten-free jiaozi by using gluten-free flour alternatives like rice flour or a gluten-free all-purpose blend for the dough. Just be mindful that the texture may differ slightly from the original. Additionally, check any sauces or fillings to ensure they’re gluten-free as well.

Why Are My Jiaozi Falling Apart When I Pick Them From the Pan?

If your jiaozi are falling apart when picked from the pan, it could be due to not sealing the edges tightly enough, causing the filling to leak out. Additionally, they may have been overcooked, making the dough too soft and fragile.

Can I Make Pork and Chicken Jiaozi Ahead of Time?

Yes, jiaozi can be made ahead of time! You can assemble the dumplings and store them in the fridge for up to a day or freeze them for longer storage.

Can I Freeze Pork and Chicken Jiaozi?

For sure! To freeze, place them on a tray in a single layer until solid, then transfer to a bag or container. When ready to cook, they can go straight from the freezer to the pan or pot without thawing, just adjust the cooking time slightly.

More Chinese Recipes For You!

Chinese Spring Rolls

Chinese Lemon Chicken

Cantonese Fried Rice

Steamed Mantou Buns

Almond Chicken

Scallion Pancakes

Chinese Baozi

How to Store Pork and Chicken Jiaozi

To store leftover jiaozi, place them in an airtight container in the fridge for up to 3 days.

When reheating, you can steam, pan-fry, or microwave them to restore their deliciousness!

How to Make Pork and Chicken Jiaozi

In a bowl, mix together the flour, dry yeast and sugar.

Add the water.

Knead the dough enough to have it not stick to the edges of the bowl.

Cover with a cloth and let it rest for a full 60 minutes.

In the meantime, prepare the filling: in a bowl mix the ground pork and chicken, the minced garlic and ginger, the same oil, oyster sauce, black pepper and wine.

Mix until combined and sticky, using a spoon for even distribution.

Take the dough and start working it to form one long sausage.

Divide the dough into 8 parts.

Roll out the dough with a rolling pin and place a spoonful of filling at the center.

Following the video, form the jiaozi.

Arrange the dumplings – not too much at a time – into a well oiled pan.

Pour water in the pan.

Cover with a lid and let the water evaporate completely, so that the jiaozi steam and get all crispy.

Enjoy!