Boiled Dumplings

Shui Jiao, or boiled dumplings, are a beloved staple of Chinese cuisine, consisting of a thin, unleavened dough wrapper filled with a savory mixture of minced meat (often pork) and vegetables like cabbage or chives. These delicate parcels are cooked by boiling in water until they float, resulting in a tender, juicy bite that is typically served with a dipping sauce of soy sauce, vinegar, and chili oil. They are a symbol of family and togetherness, especially during festivals like the Lunar New Year.

🍳 View the full Boiled Dumplings recipe →

🍽️ Nutrition at a glance

Shui Jiao are a balanced dish, providing a good mix of carbohydrates from the wrapper, protein from the meat filling, and some fat, depending on the filling's composition. A typical serving of 8-10 dumplings offers around 300-400 calories, along with essential nutrients like iron, B vitamins, and fiber from the vegetables.

Nutrition breakdown

Calories	350 kcal
Protein	18 g
Carbs	40 g
Fat	12 g
Fiber	2 g
Sugar	3 g
Sodium	800 mg
Iron	3 mg
Potassium	250 mg
Phosphorus	150 mg
Selenium	20 mcg
Niacin (B3)	3 mg
Thiamin (B1)	0.3 mg
Zinc	2 mg
Magnesium	25 mg

Per 10 dumplings (about 180 g) · estimated, varies by recipe

💡 What's interesting

The act of making and eating dumplings is a cherished communal activity in Chinese culture, often bringing families together to wrap them in a ritualistic, almost meditative process. Nutritionally, the boiling method preserves more of the filling's nutrients compared to frying, making it a healthier preparation that highlights the natural flavors of the ingredients.