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Butternut Squash Chinese Jiaozi


Jiaozi dough

  • 2 cups plain flour
  • 1/4 tsp salt
  • 1/2 cup water

For the filling

  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic
  • 2 cups butternut squash, roasted and mashed (equivalent to 400g uncooked)
  • 1 stalk spring onion, finely chopped
  • 1/2 tsp fresh ginger, minced

For frying

  • 2 tbsp olive oil


To make the dough

  • In a large mixing bowl combine the flour and salt. Then, gradually add the water to form a smooth dough (you may not need the whole amount)
  • Knead the dough and shape into a ball. Cover with cling film and set aside for 20-30 minutes.

To make the filling

  • Place all of the ingredients into a large mixing bowl and mix until combined. The filling should be quite sticky.

To make the Jiaozi

  • Divide the dough into 18-20 equally sized pieces, then roll each into a ball. On a lightly floured surface, roll out each ball to 1mm thin.
  • Spoon a teaspoon of the mixture in the middle of each one, then lightly brush the edges with a little water. Fold the dough over the filling to form a dumpling, and using your fingertips pinch the edges to seal, making sure there are no gaps.
  • Bring a large pot of water to a boil and add the Jiaozi. Gently stir using a wooden spoon so that they don't stick together, cover with a lid and let it boil for 4 minutes. Once cooked, drain and set aside.
  • In a large frying pan, heat a little oil over medium heat. Fry the Jiaozi for 3-4 minutes each side or until golden. Serve immediately.