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Chinese jiaozi dumplings in spicy chili oil served on a white porcelain plate
Boiled jiaozi dumplings in sesame chili dressing, served in traditional Chinese style

Sichuan Spicy Wontons in Chili Oil (Jiaozi)

Author: Flavelo
Recipes Main Courses
The secret to the perfect Chinese dumpling is the 'Da Xian' technique: beating water or stock into the meat filling creates a soupy, juicy interior during cooking. The combination of the thick, chewy wrapper and the fiery, vinegar-laced chili sauce creates an unforgettable umami experience.
🕒 Prep Time 1 hr
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Chinese / Sichuan

Ingredients

Equipment Needed

  • Rolling pin (small dowel style preferred)
  • Large pot for boiling

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Knead the flour and water into a firm dough. Wrap in plastic and let rest for 30 minutes.

Tip: Resting allows the gluten strands to relax, making the dough easier to roll out.
2 ✓

Finely chop the cabbage, sprinkle with salt, let sit for 10 minutes, then squeeze out the excess water.

Tip: If you leave the water in, it will make the filling soggy.
3 ✓

Mix the ground pork with the water (or stock), stirring in one direction until it becomes a sticky, fibrous paste. Then fold in the cabbage.

Tip: The 'Da Xian' technique: the water creates an emulsion with the pork fat and protein, keeping it juicy.
4 ✓

Roll the dough into a cylinder, cut into small discs, and roll each into a circle (edges should be thinner, center thicker).

5 ✓

Fill the wrappers, fold in half, and pinch the edges tightly to seal.

6 ✓

Cook in boiling water. When the water returns to a boil, add a cup of cold water. Repeat this three times.

Tip: Adding cold water cools the outside of the pasta so it doesn't overcook, while the filling continues to cook through.
7 ✓

Drain and toss in the mixture of chili oil and vinegar.

Tip: The acidity of the vinegar cuts through the rich pork and oil.

Recipe FAQ

Why do they crack when boiling?
Either the edges weren't sealed tightly enough, or the water was boiling too violently. Use the cold water 'shocking' method!

Ingredients

  • 2 1/4 cups All-Purpose Flour
  • 2/3 cup Water (for the dough)
  • 9 oz Ground Pork (fatty, e.g., shoulder)
  • 1 cup Napa Cabbage or Green Cabbage
  • 3 tbsp Chinese Chili Oil (with sediment/crisp)
  • 2 tbsp Chinkiang Black Vinegar or Balsamic Vinegar
  • 1 tsp Salt
  • 3 tbsp Water (for the filling)