Fun in the Kitchen: Let’s Make Chinese Dumplings

Miss Panda Chinese Making Dumpolings

Fun in the Kitchen with Miss Panda!




Let’s Make Traditional Chinese Dumplings


餃子= jiaǒ zi = dumpling


Dumplings are delicious!  I love to make dumplings with my kids.  They have created dumplings in different shapes and they all taste great.  Making dumplings can be a family event.  One person can pad water to the edge of each wrapper, one person can put the fillings in the middle of each wrapper, then one or more people can seal the wrappers and complete the making of dumplings.  After you make about 20 or more you can start boiling the water and cook them.  We always make about hundred or more dumplings each time and freeze the extra ones for a health snack or a meal.  Now, you can make this traditional northern Chinese dish at home.  Happy cooking!



                     50        round wrappers


                          1 -2      pounds ground chicken (options: ground turkey, pork, or beef )


                          ½-1     tablespoon minced fresh ginger root


                          2-4       cloves garlic minced


                          1-2       tablespoons thinly sliced green onion


                          3-5       tablespoons soy sauce


                          2-3       tablespoons sesame oil


                          1          egg beaten (optional)


                          5          cups finely shredded Chinese cabbage (1 whole)






      1. In a large bowl, mix the shredded cabbage with 1 tbs salt.  Stir and combine well.  Set aside for 10-15 minutes.  Squeeze out the water from cabbage.


      2. In another large bowl, combine ground chicken, ginger, garlic, green onion, soy sauce, sesame oil and egg*. Mixed well. 


      3. Add salted cabbage.


      4. Place 1 teaspoon of chicken filling onto each round wrapper. Moisten the edge with water and fold edge over to form a half circle shape. Pitch side to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. 


      5. Freeze the dumplings if needed.




Cooking Instruction


1) Gently put dumplings in boiling water. 

2) Stir carefully occasionally. 


3) Cook for about 12 to 15 minutes. 

4) Add ¼ cup of water in the pot when the water is boiling 2-3 times.

5) When the dumplings are floating they are ready. 6) Serve with dipping sauce immediately.

** For left over try the pot sticker style: heat 2 tbs of oil, place the dumplings on the frying pan. 1-2 minutes per side until slightly brown/crispy.



Enjoy! This Recipe is from Grandma Panda!

Do you know when the cooking method varies the name of the dumpling dish changes?

Boiled dumplings are called …Shuǐ jiǎo 水餃

Boiled dumplings in the soup are called …Tāng jiǎo 湯餃

Steamed dumplings are called …Zhēng jiǎo 蒸餃

Pan fried dumplings are called …Jiān jiāo 煎鮫




(c) 2013 Miss Panda Chinese All Right Reserved.


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  1. sounds yummy will have to try this some time. i love dumplings!

    • We love dumplings, too. You can make your dipping sauce with light soy sauce, vinegar, ad sesame oil. Yum! I am getting hungry.

  2. I want to make these!!! :) This Chinese New Year I am going to attempt it- thanks for sharing!

    • It is a lot of fun with the kids. Making dumplings is a family event and it is a very special experience. Enjoy!

  3. Mmmm! Love homemade dumplings! I remember growing up we would have big dumpling parties with all my relatives. The moms would sit around and talk (boring!), and the kids would run around playing hide and seek in the bedrooms until it was time to eat. Then we would come out and inhale dumplings until we were stuffed. I can remember my cousin eating over twenty of them! Unfortunately, now most of our potstickers come from Trader Joe’s. Sigh.

    • I can totally relate to your dumpling-making experience. I enjoyed it a lot as well both the play time with the friends and the delicious dumplings. I have never tried TJ’s pot stickers and I will check it out.

      • The TJ ones are not authentically Chinese, but they are tasty and precooked, which makes them easy to reheat and throw into lunches on a busy morning. Plus, they don’t have MSG which many of the ones in the Asian markets do. Ha ha, TJ’s should pay me for pushing their products! I certainly shop there enough!

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