Dumplings in the UK: what it is, how to order it, where to find it
Quick answer
Chinese dumplings, jiaozi, are parcels of thin dough around a pork-and-cabbage or other filling, boiled, steamed or pan-fried as potstickers. A northern staple eaten by the dozen, especially at new year, they are distinct from the delicate Cantonese dim sum dumplings. In the UK, dumpling bars and northern restaurants serve them fresh, and they are among the best-value things to order.
Calories and nutrition
- Calories
- 420
- Protein
- 20 g
- Carbs
- 44 g
- Fat
- 18 g
- Salt
- 2.0 g
340–520 kcal
Portion: Eight dumplings, about 200 g.
Boiled are lighter than pan-fried potstickers; a dozen is a full meal.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What jiaozi are
A simple flour-and-water dough is rolled into small rounds and folded around a filling, most classically minced pork with Chinese cabbage or chives, sealed into a pleated crescent. They are cooked three ways: boiled (shui jiao), steamed (zheng jiao), or pan-fried as potstickers (guo tie), crisp on the bottom and steamed on top. They are eaten with a dip of black vinegar, soy and chilli oil. Northern Chinese eat them by the dozen; making them is a family activity, especially at Lunar New Year. The skins are thicker and chewier than the translucent dim sum dumplings; these are heartier, everyday food.
How to judge them
Fresh, hand-folded dumplings with a juicy filling and a well-sealed, tender skin are the mark of a good dumpling house. Thick, gummy skins or a dry, sparse filling are the low end. Potstickers should be crisp and golden on the base, not burnt or soggy. The dipping sauce matters: good black vinegar and chilli oil lift them. Watch for a kitchen folding them fresh.
Jiaozi versus dim sum versus wontons
Jiaozi are northern, thicker-skinned, eaten as a meal by the dozen. Dim sum dumplings (har gow, siu mai) are Cantonese, delicate, part of a tea-lunch spread. Wontons are smaller and usually in soup. All are dumplings; jiaozi are the hearty, everyday kind and the best value.
Where it is done well in the UK
Northern Chinese restaurants and dedicated dumpling bars, now common in the Chinatowns and university cities. Our directory lists areas with the most Chinese restaurants.
How to order it
Order jiaozi at a northern Chinese or dumpling bar; a dozen boiled or pan-fried (potstickers) is a cheap, filling meal. Look for fresh, hand-folded dumplings with juicy fillings. Mix your own dip of black vinegar, soy and chilli oil.
Where it's done well
UK councils with the most dumplings specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve dumplings near you.
Make it at home
Serves 4 · 60 min
Ingredients
- 300 g plain flour, 160 ml water for the dough (or buy dumpling wrappers)
- 300 g minced pork
- 200 g Chinese cabbage, finely chopped and squeezed dry
- 2 spring onions, ginger, 2 tbsp soy, 1 tbsp sesame oil, white pepper
- dip: black vinegar, soy, chilli oil
Method
- Make a dough from the flour and water, knead, rest 30 minutes, and roll into small thin rounds (or use shop wrappers).
- Mix the pork, cabbage, spring onion, ginger, soy, sesame oil and pepper into a juicy filling.
- Put a spoon of filling on each round, fold into a crescent and pleat the edge to seal.
- Boil until they float and the filling is cooked, or pan-fry base-down in oil then add water and cover to steam (potstickers).
- Serve with the vinegar-soy-chilli dip.
Squeeze the cabbage dry so the filling is not watery, and seal well. Potstickers need a hot pan for the crisp base, then steam to finish.