Chinese New Year vegetable chicken jiaozi recipe, a delicious and practical symbol of prosperity

illustration photo: Gemini AI

Brilio.net – As the Chinese New Year celebration approaches, the kitchen is usually the busiest place to prepare various meaningful dishes. One thing that cannot be absent is Jiaozi or dumplings, whose shape is deliberately made to resemble ancient Chinese silver coins as a symbol of prayer for abundant fortune in the new year.

Quoting a recipe from Chef Sevim’s Instagram @masterchef_ye.mek.tarifi_, making your own jiaozi at home is not as difficult as you imagine. The combination of tender chicken meat with the freshness of white cabbage and carrots makes this dish a favorite of all ages, especially when enjoyed with a spicy and sour dipping sauce.

Typical Chinese New Year Chicken & Vegetable Jiaozi Recipe

How to make Chinese New Year dumplings
© 2026 brilio.net/Gemini AI

This jiaozi uses a combination of wheat starch and cornstarch to produce dumpling skin that is transparent and elastic when bitten. The filling uses chopped chicken thighs so that the texture remains juicy and doesn’t dry out after the cooking process. You can choose the cooking method according to your taste, either plain boiled or pan-fried for a crispy texture sensation on the bottom.

Jiaozi Dough Ingredients

– 200 gr wheat starch (wheat starch)
– 100 gr corn starch (maizena)
– 200–220 ml hot water
– 1 tablespoon sunflower oil
– ½ teaspoon salt

How to Make Dough:

Mix starch and salt. Add hot water little by little while stirring, then add oil. Knead until it becomes a soft dough that doesn’t stick to your hands. Wrap in stretch film (plastic wrap) and rest for 20 minutes.

Filling Ingredients:

– 400 g chicken thighs (boneless, skinless, very finely chopped)
– 200 gr white mustard greens (finely sliced)
– 1 medium sized carrot (grated)
– 3 spring onions (finely sliced)
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce (soya sauce)
– 1 teaspoon sesame oil
– ½ teaspoon salt
– ½ teaspoon white pepper

Note: After slicing the white cabbage, add a little salt and let it sit for 5 minutes, then squeeze out the water so that the filling doesn’t run out.

Ingredients for Cocolan Sauce (Dipping Sauce)

– 4 tablespoons soy sauce
– 2 tablespoons black vinegar (black vinegar)
– 1 teaspoon sesame oil
– 1 teaspoon finely chopped cayenne pepper (can be added according to taste)
– Mix all ingredients in a small bowl.

How to make:

1. Roll the dough until thin, then cut into circles 7–8 cm in diameter.
2. Mix all the filling ingredients. Place 1 teaspoon of filling in the center of the dough circle, then fold it into a crescent shape.
3. How to Boil: Boil in boiling water until the dumplings float to the surface, leave for another 2-3 minutes, then remove from heat.
4. Pan-Fry Method: Cook in a frying pan with a little oil until the bottom is browned. Then add ¼ small glass of water, cover the pan, and cook until the water reduces.
5. Mix all the dipping sauce ingredients
6. Serve.

Making Jiaozi FAQ

1. What is the function of squeezing the white mustard juice before mixing it into the filling?

White mustard greens have a high water content, if you don’t squeeze them after adding salt, the water will come out during the wrapping process. This can make the Jiaozi skin soft, tear easily, and make the filling too runny.

2. Why do you have to use hot water to knead the skin, not cold water?

Hot water functions to cook some of the starch (pre-gelatinization) so that the dough becomes more transparent, flexible and easy to shape. If you use cold water, the wheat starch mixture tends to be brittle and difficult to roll out thinly.

3. Can you store this Jiaozi in the freezer for stock?

It’s really possible, you can arrange the formed Jiaozi on a tray (don’t stack them) and freeze briefly before transferring to an airtight container. When you want to eat it, just boil or fry it straight away without needing to thaw it first.

4. What is the difference between black vinegar and regular white vinegar for dipping sauce?

Black vinegar has a stronger fermented aroma, slightly sweet taste, and is not as sharp as white vinegar. This vinegar is a classic Jiaozi pairing that provides an authentic dimsum restaurant-style aroma.

5. How do you know if the chicken filling in Jiaozi is completely cooked?

The sign is that Jiaozi’s skin will look firmer and the filling inside will become denser. If boiled, cooked Jiaozi will float steadily on the surface of the water for several minutes.

(brl/tin)