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Homemade Chinese Dumplings (jiao zi)

January 18, 2012 by Jennifer Che 69 Comments

Nothing beats a homemade dumpling.

OK, perhaps I exaggerate slightly. There are some transcendent dumplings out there that I have no hope of every recreating.

However, by and large, I almost always prefer the dumplings I make at home to restaurant dumplings (in the US), and definitely above all frozen dumplings. I find that most restaurant dumplings (with the exception of those at my beloved Din Tai Fung), are too meat-heavy for my taste. Often, it seems like I’m eating mostly pork, maybe with a little bit of chopped scallions. I personally prefer a more balanced dumpling that incorporates Chinese chives, napa cabbage, and pork in more equal proportions.


In northern China, dumplings are traditionally made at home on New Year’s Eve after dinner. They are meant to be eaten right at midnight as the family ushers in the new year. The Chinese like to eat dumplings because they are shaped like gold ingots (yuan bao), and thus symbolize prosperity and wealth.

Since Chinese New Year is fast approaching (hello year of the dragon!!!), I thought it was the perfect time to share with you how I make dumplings, one of my favorite foods in the world.

When I was growing up, my mom used to hand chop all of the vegetables with a cleaver. These days, with the help of modern technology (hello food processor!), you can quickly and finely chop both napa cabbage and Chinese chives in mere seconds. Definitely use the pulse function, but don’t pulse too many times! You’re not trying to make chive & napa pesto!!

It’s best to use reasonably fatty ground pork. Your dumplings will be juicer and much more flavorful.
Mix together!

Although it’s horribly messy (Bryan would absolutely hate this), it’s probably easiest to just get your hands in there and make sure everything is incorporated especially if you’re working with such large quantities as I was!)

Wrapping the Dumplings
[Please look at the photos, going counterclockwise]

You can easily buy pre-made store bought wrappers in most Asian grocery stores. Do not buy the square wonton wrappers, which are thinner and egg-based. Instead, look for the circular, white wrappers.

If you are really ambitious and want to make your own dumpling wrappers, scroll to the bottom of the post for that recipe.

Add a small, teaspoon-sized dollop of pork mixture in the center of the wrapper. Moisten the outer edges of the wrapper using your index finger. Bring together opposite ends of the wrapper (as if you are making a half moon), and press together. For the simplest dumpling, simply connect remaining edges together to make a half moon shaped dumpling. This type of dumpling is good for boiling, but not as good as pot stickers.

For a potsticker style dumpling (which can stand on its own with a flat bottom), press together most of one half of the dumpling, leaving a small loop, which you then flatten into a pleat. Repeat on the other side. Alternatively, start on one side and form multiple pleats down the entire edge of the half moon. The dumpling should be able to stand on its own. Place the finished dumplings, flat side down (pleat side up), in one layer on a piece of foil.

If freezing, freeze the entire tray until the dumplings are frozen. Then remove them and pile them individually into a freezer bag.

Pan frying dumplings (to make potstickers)
 
You will need to work in batches here, since each pan can only pan fry one layer of dumplings at once. Add 1-2 T of vegetable oil to a nonstick (e.g., cast iron pan) pan and heat to medium high heat. Once the pan is really hot, place the dumplings (either fresh or frozen) in one layer (flat side down) inside the pan.

You should hear significant sizzling. Let the dumplings cook for about 2-4 minutes, or until the bottoms are golden brown.

Add about ½ cup of water (or enough that there is about ¼ inch of water in the pan). Cover, and reduce heat down to medium. Cook for about 5-7 minutes, or until all the water evaporates and you begin to hear that sizzle sound again.

To see the video that I made with Nina Simonds that shows you how to do this step by step, click here.

Boiling Dumplings (Alternate Cooking Method) 

Bring a large pot of water to boiling. Add the dumplings and cook until they float to the surface. Add about 1/2 cup of cold water. When the water reboils again, add another 1/2 cup of water. On the third “reboil”, the dumplings should be done. Remove with a slotted spoon and serve.

[Note – the above method is the traditional “Taiwanese Mom” method. Most package instructions will tell you just to reduce the heat to medium after the dumplings initially float and cook for 5-6 minutes. That probably works as well, but I find the Taiwanese Mom method to be more fun and cool!]

EAT!
Serve hot, with soy sauce, optionally mixed with black vinegar, sesame oil, hot chili sauce, chopped ginger, garlic, and/or scallions (it’s really up to personal preference!).

Making the Dumpling Wrapper
This is seriously optional – it’s a lot of work and you can easily buy store-bought wrappers that are pretty good. However, homemade dumpling wrappers are more moist, don’t require water when wrapping, and overall have better texture.

You can check out the video I made with Nina Simonds where we show you how to make the skins, wrap the dumpling, and pan fry it!


Ingredients
makes about 50-60 wrappers – you will need to make several batches if you are using the pork recipe above

4 cups all purpose flour
1.5 cups hot boiling water
additional flour for the work space

Measure out flour into a large work bowl. Slowly add the hot water to the flour and stir with a spoon or chopsticks until it is combined and sort of lumpy. Knead the dough in the bowl with your hands until smooth and sort of elastic. Cover the dough in plastic wrap or a damp paper towel, and let rest for at least 15 minutes, up to two hours.

When ready to wrap, pull off a portion of the dough that is just large enough to roll out into a 5-6 inch log about 1 inch diameter (pictured below). Wrap the rest of the dough back up. Cut equal sized nuggets about 1 inch thick. Lay the cut cylinders on their sides and flatten into 1 1/2 inch wide discs. Using a rolling pin, flatten the outer edges while turning the disc. You want the middle of the disc to be just slightly thicker than the edges, which is why you roll from the outer edges.

Set aside, and wrap!


Pork, Chinese Chives 韭菜, and Napa 白菜 Dumplings
Makes about 200 to 250 dumplings (I think I served over 10 people with this recipe)

Ingredients
 1 head Napa cabbage (about 1.5 lbs)
4 bunches of Chinese chives
16 oz firm tofu
4 lbs ground pork
2 tsp salt
tsp pepper (white or black)
4 cloves fresh garlic, minced
1 tsp fresh ginger root, finely grated
2/3 cup soy sauce 4 eggs, beaten
1 T sesame oil
2 T Shaoxing rice wine
4-5 T corn starch
Commercially available dumpling wrappers (enough to make ~250 dumplings) or homemade dumpling wrappers (see bottom of post)
a small cup of water for wetting the wrapper

Dipping Sauce
soy sauce
additional optional ingredients
vinegar (either black or rice)
sesame oil
hot chili sauce
minced ginger
minced garlic
chopped scallions

Filling
Using a food processor (in batches), finely chop the Napa cabbage and Chinese chives by using the pulse function. Be careful not to pulse for too long. Otherwise, you may pulverize the vegetables!
Alternatively, chop and then mince by hand.

Separately, add salt, pepper, garlic, ginger, soy sauce, sesame oil, rice wine, and corn starch to the ground pork and mix well. Combine the vegetables, tofu, beaten eggs, and the ground pork mixture, using hands to thoroughly mix together if necessary.

Wrap dumplings according to instructions shown above.

Cook (choose from pan frying or boiling, both described in detail above) and eat!

Enjoy!!!!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Appetizer, Asian, Chinese, Chinese Recipes, Taiwanese

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Comments

  1. Meemsnyc says

    January 18, 2012 at 4:40 am

    You are totally right!  Home made dumplings are the absolute best!

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  2. Suzi says

    January 18, 2012 at 11:07 am

    What a wonderful post.  I love these little dumplings and your photos and instructions are quite clear.  I am going to try making the wrappers myself.  Thanks for sharing your recipe and Happy New Year.

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  3. Alvina says

    January 18, 2012 at 3:01 pm

    I was thinking of doing a lunar new year dinner for my friends here!  And was considering dumplings.  Thanks!  😀

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  4. DeliciousDish says

    January 18, 2012 at 9:23 pm

    I made my own dumplings from scratch once a few years ago, and I was so sad when we finally got through the supply I stashed in the freezer. I really want to find time to make them again!

    Log in to Reply
  5. V Stewart says

    January 19, 2012 at 5:23 am

    Now you have me craving dumplings. Wonderful step-by-step guide.

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  6. Bdb says

    January 21, 2012 at 7:32 pm

    We spent two years (and two Spring Festivals) living in China … this recipe is basically exactly the same one we were taught to make (except without the dofu).  We’ll make them again tomorrow night and remember our friends in our 2nd homeland.

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  7. Isabelle @ Crumb says

    January 21, 2012 at 8:02 pm

    What a great tutorial! 
    I adore Chinese-style dumplings, particularly the pan-fried crispy kind, but making my own always seemed so time-consuming and scary when compared to grabbing them ready-made from the frozen foods aisle at the Chinese market. Thanks for taking the scary out of the equation… now I just need to find the time to give it a try! 🙂

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  8. jentinyurbankitchen says

    January 23, 2012 at 12:37 am

    The dofu is an interesting addition that I actually learned from watching the Food Network! My parents actually never added it either, and I think the recipe still works fine without it. 🙂

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  9. jentinyurbankitchen says

    January 23, 2012 at 12:37 am

    Thanks so much!

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  10. jentinyurbankitchen says

    January 23, 2012 at 12:37 am

    Hee hee, it’s Chinese New Year, a perfect time to try making them again!

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  11. jentinyurbankitchen says

    January 23, 2012 at 12:38 am

    You’re welcome! Hope you were able to make some. 🙂

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  12. jentinyurbankitchen says

    January 23, 2012 at 12:38 am

    You’re welcome! Happy New Year!

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  13. jentinyurbankitchen says

    January 23, 2012 at 12:38 am

    🙂

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  14. jentinyurbankitchen says

    January 23, 2012 at 12:40 am

    You’re welcome! Hope you’re able to find some time to try it. 🙂

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  15. Misty says

    January 28, 2012 at 8:45 pm

    I made these tonight and my son asked that I pass along the following to you for showing me how easy it is to make these myself (for him of course)… “I love you” =D

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  16. Lalela3 says

    January 31, 2012 at 11:33 pm

    I have a friend who showed me how to make these. But I did the boiling method. We made everything homemade. Including the wraps. So easy and yummy. In the states I’ve had them the other way. In the frying pan. Still yummy either way.

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  17. Travelingmama says

    June 2, 2012 at 3:35 pm

    wow!  I just tried your recipe and my husband and kids flipped out!  We live in Denmark and my daughter’s best friend NEVER wants to eat our food, but this time she asked for more!  Thanks so much for sharing such a great recipe!

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  18. Jennifer Che says

    June 5, 2012 at 5:13 pm

    Thanks for such a kind comment! You made my day. 🙂

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  19. CookingObsessed says

    November 4, 2012 at 3:26 pm

    I made this recipe by subbing morningstar soy crumbles for the pork and it was delicious! It tasted more like a beef dumpling so I hope to try with pork sometime soon… I need to find a family (or 3) that I can cook for! ^_^

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  20. Kamnra Ahmed says

    December 21, 2012 at 7:27 am

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  21. Elisabeth Samuels says

    April 29, 2013 at 10:25 pm

    made these for dinner tonight, my kids and husband couldn’t get enough!!! thank you sooooo much for the recipe, instructions and yummy food-love!!! XOXO

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  22. Jennifer Che says

    April 29, 2013 at 11:06 pm

    Yay! I love hearing comments like this. So glad your family enjoyed it. 🙂

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  23. Kerry McGlinchey says

    April 30, 2013 at 8:20 pm

    🙁

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  24. Jen says

    May 27, 2013 at 4:42 pm

    Wonderful recipe. I had a great time making these with my 10 year old dumpling connisor (sp?). She loved them, my husband liked them, (that’s a great compliment b/c he hates vegetables) and my son did not spit them out ( this is the true test…! :). )

    I will make these over and over. Thank you for making it accessible to people…who were not born into families that make these regularly. I.e. white people!

    Log in to Reply
  25. Mau says

    May 30, 2013 at 4:34 am

    Looks so good and easy to make. Thank you for sharing the recipe 🙂

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  26. Tilakraj Khatri says

    June 2, 2013 at 1:20 am

    wow ! lovely.

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  27. YingYangLiving says

    June 17, 2013 at 6:11 pm

    I love your recipe – especially your pictures on how to fold the dumpling skins nicely was really helpful.

    Log in to Reply
  28. Happy Chef says

    October 7, 2013 at 12:59 pm

    Wow these look amazing. I actually stumbled across your video with Nina Simonds whilst searching for a different recipe. I found her really annoying as she just didn’t let you talk and chatted a lot of rubbish. She was rolling everything wrong and wrapping the dumplings awfully. You did really well to put up with her but I’m sorry I couldn’t watch the video. I guess she’s probably some big person in the US?
    Anyway, I’m glad I actually found your blog and you actually had some instructions here – thankfully she mentioned your blog 🙂 I love potstickers and would love to try them myself with a bunch of friends. Looks like a great thing to learn to do – thank you!

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  29. TAmom says

    October 11, 2013 at 5:52 pm

    Hi! When you serve a dumpling dinner for guests, what else do you serve for food that evening?

    I agree with you that I prefer dumplings with more cabbage. I salt the cabbage and squeeze out excess water before mixing together with the cabbage. Thanks for the idea to add chives and tofu.

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  30. Janice says

    October 23, 2013 at 9:41 am

    look nice. i will try.

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  31. Dan S says

    November 6, 2013 at 2:00 am

    Great post! Loving the dumpling wrapping instructions! Thanks a lot for sharing!

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  32. Jennifer McGuire says

    December 25, 2013 at 6:04 pm

    Just used your dumpling wrapper recipe (for the traditional Jewish Christmas observance, with Chinese food and movies) and it was perfect – came together beautifully, handled like a dream, and tasty, tasty. Thanks, and happy holidays!

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  33. FOODragon says

    January 17, 2014 at 1:12 am

    This is by far the best article about how to make dumpling I read, and I have been researching for several weeks. Thanks!

    Log in to Reply
  34. TJ Phoenix says

    November 13, 2014 at 8:57 pm

    Love… love… love… your page. You are my newest heroine/roll model. I love all the adventures you’ve been on. Thank you for sharing with the rest of us. Sincerely yours, one dedicated forest fairy in Oregon.

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  35. Susan A. says

    May 12, 2015 at 10:59 pm

    Jen, I am so excited to try this recipe! I lived in LA for many years and frequented China Town for dim sum. Then my sister and her husband moved to Taipei so we went to visit them! We love Taiwan! Even tried to figure out a way to live there for a time. I have eaten at your beloved Din Tai Fung! Thank you for sharing!!!

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    • Jennifer Che says

      May 13, 2015 at 1:02 am

      Yay! Hope you enjoy it!
      Jen

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  36. Dawn says

    November 26, 2015 at 2:06 pm

    I just found your recipe for Homemade Chinese Dumplings and can’t wait to try it. I would like to try and make my own wrappers, but wonder if there is an easier way than by ‘hand’. Have you ever tried to make the dough in a bread machine, just using the dough setting? Since I have arthritis in my hands, I was hoping to use the bread machine for this step only. Thanks in advance for your – or others’ – reply.

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    • Jennifer Che says

      November 30, 2015 at 8:28 pm

      Hi Dawn,
      I have never tried making dumpling skins in the bread machine. It’s an interesting idea! If you try it or find out, let me know!
      Jen

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  37. Luna says

    December 6, 2015 at 3:11 pm

    dumplings=delicious

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  38. Bob Conrod says

    January 24, 2016 at 9:14 pm

    What made me laugh a little and then read your whole recipe posting is when you said homemade dumplings beat restaurant dumplings and then you had in parentheses “in the US”. Well I will tell you I have been living in China for 18 years now and homemade dumplings beat restaurant dumplings here too!
    My wife is from the north east of China the home of Chinese dumplings, homemade ones always are better

    While your recipe and instructions are great there is a few things I would just like to add.

    First do not limit your choices of fillings to only this combination there are many many combinations you can use. While pork and leek are still at the top of my list we also enjoy meats such as beef, lamb and we even tried venison dumplings. Be they with leaks cabbage celery bell peppers whatever vegetables you like try them
    You left off my favorite method for cooking dumplings which is steaming them. Like many people I preferred fried dumplings in the beginning but later many people change to prefer steamed or boiled. In our house we tend to steam some and fry some
    Lastly the dipping sauce which to me is one of the most important things I personally detest soy sauce for dumplings. Try it without. Instead use mostly black vinegar base instead, lots of chopped red chilies in oil, A dash of sesame oil and some finely chopped cilantro.
    Enjoy!

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  39. Frank says

    January 31, 2016 at 10:22 pm

    Just made these, first time doing dumplings. Came out great, love the taste. Came out with a lot less than 200 (from the dough recipe) think I made them a bit big. Still absolutely delicious.

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  40. Patricia says

    March 4, 2017 at 8:00 am

    Hi 🙂

    Thank you for your wonderful recipe and instructions. They look delicious. I was also wondering if you have a gluten free version for the wrappers.

    I was wondering if I could have permission to copy and paste your article for my recipe file since it is your work. I find this method fast and accurate.

    It would take too long to retype it all and I have carpal tunnel in both hands so I only type what I must to not over do things.

    Thank you

    Log in to Reply
    • Jennifer Che says

      March 4, 2017 at 6:26 pm

      Dear Patricia,
      Thank you for your email. You may copy and paste the recipe into your recipe file for personal purposes. Thank you for asking. As for gluten-free, I do not have a recipe, but I bet there are versions out there that use rice flour or other gluten-free flours. Good luck!
      Jen

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  41. anupreetkaur says

    April 9, 2018 at 6:54 am

    You are totally right! Homemade dumplings are the absolute best!

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  42. Amelia A Fontella says

    January 2, 2020 at 10:13 am

    This is an awesome recipe! Thanks so much for sharing. We made these yesterday and they turned out perfectly. Exactly what we wanted! We cut the recipe in half, omitting the tofu, keeping the quantities for garlic and ginger the same (because we love garlic and ginger!). So, so good! We microwaved some of the filling to test and adjust before filling the dumplings. We both steamed and pan-fried them and both were amazing.

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  43. Mimi says

    December 30, 2020 at 8:51 am

    Hi, I follow you on Instagram and love your food discoveries. I live making dumplings but still trying to play around with fillings. I’m surprised that noone asked you this question but your title says “ Chinese Pork, Leek, and Napa Dumplings” but nowhere in the ingredients or instructions that leek is mentioned. I’m curious to know how you prep the leek, and whether you cook it first before mixing with other fillings before wrapping. Thank your and keep up with the good work

    Log in to Reply
    • Jennifer Che says

      January 5, 2021 at 7:09 pm

      Hi Mimi,
      Excellent question. I realize that I have used two different words, which is confusing! Leek is synonymous with Chinese chives which is also known as garlic chives. “Jiu cai” in Mandarin. I should clarify in the blog post that they are meant to be the same. Sorry about the confusion, and I will update the blog post. Thank you!
      jennifer

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    […] of any shape and filling are traditional and delicious. Try this recipe or experiment on your […]

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  17. Watching dumplings being folded is meditative and mouthwatering - says:
    February 6, 2016 at 9:28 am

    […] of any shape and filling are traditional and delicious. Try this recipe or experiment on your […]

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  18. Watching dumplings being folded is meditative and mouthwatering | EuroMarket News says:
    February 6, 2016 at 9:47 am

    […] of any shape and filling are traditional and delicious. Try this recipe or experiment on your […]

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  19. Watching dumplings being folded is meditative and mouthwatering – Top List says:
    February 6, 2016 at 3:20 pm

    […] of any form and filling are conventional and scrumptious. Do this recipe or experiment by […]

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  20. Watching dumplings being folded is meditative and mouthwatering | WEBODILE - Your Personal Magazine says:
    February 7, 2016 at 2:22 am

    […] of any shape and filling are traditional and delicious. Try this recipe or experiment on your […]

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  21. In Basel, Switzerland, 'free-styling' with street food | Anita's Feast says:
    May 21, 2016 at 7:04 pm

    […] Jiao Zi, dumplings from Taiwan, are savory delights. Handmade with meat, fish or vegetable fillings and splashed with spicy sauce, the dumplings we tasted at the Basel street food festival were exceptional. Plus, we learned that they are available at FischFritz in Olten, just 20 minutes from Basel! These goodies come frozen, ready to boil, sauté or deep-fry at home. Or, if you’ve a mind to make your own Jiao Zi, here’s a dumplings recipe from Tiny Urban Kitchen. […]

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  22. Northern Yuan Dumpling Wan Chai - Tiny Urban Kitchen says:
    November 11, 2018 at 11:49 am

    […] grew up making dumplings at home. I thought all dumplings had the signature pan fried bottoms and pleated folds. The first […]

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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Arbor Hong Kong

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Summer Palace Hong Kong Iconic Wine Lunch

Summer Palace Iconic Wine Lunch – Hong Kong

Lucciola The Hari Wan Chai

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beef quesadilla

Studio City by Cali-Mex Causeway Bay Hong Kong

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Ichiran Hong Kong Ramen

Ichiran Tonkotsu Ramen Hong Kong

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Birthday at Roganic Hong Kong

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