Chinese Dumplings

Chinese dumplings, or Jiaozi, are fabulous little parcels filled with tasty combinations meat, fish or vegetables wrapped into a thinly rolled piece of dough and boiled or pan fried. Perfect with a dipping sauce.

This recipe uses 100g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

10 mins
Makes 8-10 portion
Suitable for home freezing


  • Dumplings:
  • 100g Juvela Gluten Free White Mix
  • Pinch of salt
  • 75-100ml water
  • Filling idea:
  • 100g pork mince
  • Pinch of salt
  • Freshly ground black pepper
  • 1tsp soya sauce* (Kikkoman brand is GF)
  • 1tsp oyster sauce*
  • 1tsp fresh ginger, finely chopped
  • 1 medium egg
  • 1tbsp sesame oil
  • 2 spring onions, finely chopped
  • 50g fresh chives
  • Method

    1. Place the Mix in a large bowl, add a pinch of salt and gradually add the water to form a dough; knead for 10 minutes with the dough hook of a stand mixer or by hand until smooth.
    2. Cover with cling film and allow to rest for 15minutes. Re-knead the dough for a couple of minutes; cover and rest for 1 hour (you can make the filling during this time).
    3. Lightly dust your surface with some White Mix; roll the dough into a long log shape, and then cut into 8-10 equal pieces.
    4. Dust the surface with Mix again; flatten each piece of dough with the back of your hand and then roll out thinly into circles (approx. 10cm in diameter).
    5. To make the filing, combine all the ingredients together in a large bowl to form a sticky paste.
    6. Place a spoonful of your chosen filling in the middle of each circle and pinch edges together to seal.
    7. To boil, place 5 at a time in boiling water and allow to bubble for a few minutes until slightly expanded.
    8. To pan fry, heat a small amount of sesame or vegetable oil in a frying pan and pan fry for a few minutes until golden, turning occasionally.