Dumpling Pastry, Frozen Sheets for Chinese Jiaozi - These frozen dumpling pastry sheets make it easy to prepare authentic Chinese jiaozi at home. Thin yet sturdy, they’re perfect for wrapping your choice of fillings — from seasoned pork and prawns to fresh vegetables — and seal beautifully for neat, well‑shaped dumplings.

Jiaozi are one of China’s most beloved foods, traditionally enjoyed at family gatherings, especially during Chinese New Year. Their crescent shape resembles ancient gold or silver ingots, symbolising wealth and prosperity for the year ahead. Making dumpling skins from scratch can be time‑consuming, but with these ready‑made wrappers, you can focus on the fun part — filling, folding, and cooking.

Cooking Instructions:

1. Remove pastry from freezer and defrost.
2. Keep refrigerated and use within 7 days.
3. Wrap with your chosen filling.
4. Boil: Drop into boiling water until they float, then drain. Serve in hot soup.
5. Pan‑fry: Add to a pre‑heated, oiled skillet and fry until golden brown.

Also available: Gyoza Pastry and Wonton Pastry sheets for all your dumpling‑making needs.

Delivery Note:
As this product is frozen, we cannot guarantee it will arrive frozen, but it will arrive chilled. Only suitable for Express Delivery to mainland UK (excluding off‑shore islands, Scottish Highlands, and Northern Ireland).

Highlights:

• Frozen dumpling pastry sheets – thin, flexible & easy to seal
• Ideal for making Chinese jiaozi at home
• Suitable for boiling, steaming, or pan‑frying
• Symbolic of wealth & prosperity at Chinese New Year
• Saves time – no need to make skins from scratch
• Also available in gyoza & wonton pastry sheets

BEST BEFORE END SEPT

180g, approx 18 sheets

Ingredients: Wheat Flour, Water, Maize Starch

RECIPE: Chinese Dumplings

Ingredients 
2 packet of Ready Made Dumpling Pastry (200g each)
175g minced pork
50g peeled shrimps minced
1 teaspoon salt, pinch of fresh ground pepper (white)
1 teaspoon soy sauce
1 table spoon finely chop spring onion
1 table spoon finely chop root ginger
1 teaspoon sugar
200g Chinese cabbage, finely shredded and blanched 

Instructions
Mix together the minced pork, shrimps, spring onion, ginger, soy sauce, salt, sugar and cabbage until well blended. Place 1 teaspoon of stuffing on each dumpling pastry, then fold the pastry in half, wet the edge of the pastry with water, and pinch the edges together to close. 

Boil the dumplings in boiling water for 2 minute and its ready to serve with vinegar in finely cut fresh root ginger (tradition style) or any sauce you prefer. (Serves 3 to 5)