School of Wok jiaozi (Chinese dumplings)
Prep time
Cook time
Total time
Serves: 4
  • Ingredients
  • 2 packages (approximately 48) dumpling wrappers
  • 2 teaspoons sesame oil
  • Salt to taste
  • 2 tablespoons light soy sauce
  • ¼ teaspoon sugar
  • ½ bunch of cilantro
  • 2 spring onions
  • 1 1-inch sized piece of fresh ginger, peeled
  • 1 clove garlic
  • 2 dried shiitake mushrooms, soaked in hot water and minced
  • ½ pound ground pork
  • 1 bunch finely chopped Chinese chives (if you can't find these, just leave them out)
  1. Mince the cilantro, spring onions, garlic and shiitake mushrooms. Squeeze any excess water out of the soaked mushrooms, destem and mince them as well.
  2. Add all of your finely chopped ingredients in a large bowl. Add the ground pork and stir with a spatula to combine. Add the soy sauce, sugar, salt and sesame oil.
  3. Get a small bowl of cold water to help "seal" the dumpling wrappers as you are wrapping them.
  4. Drop tablespoons of the pork mixture onto the center of wrappers. Dip one finger into the cold water and trace along the edge of the wrapper. Fold the wrapper upwards to make a half-circle shape with the pork filling inside. Press firmly on the edges of the wrapper to crimp the edges together. Place the dumplings on a plate covered loosely with a damp paper towel while you finish making the other dumplings. Repeat until you have used all of the filling.
  5. Heat a large pot of salted water to boil. Gently swirl the water with a wooden spoon and drop 8-10 dumplings into the pot. Boil for 7-9 minutes until the wrappers are crinkly and translucent. Keep cooking the dumplings in batches (note: you can also freeze uncooked dumplings in the freezer for later use). Remove from the boiling water and serve immediately.
Recipe by Grits and Chopsticks at