There's something deeply satisfying about a plate of homemade jiaozi — juicy pork and garlic chive dumplings with wrappers that are silky when boiled or golden-bottomed when pan-fried. In Chinese households they're a food for gathering, with everyone pitching in around the table to fold.
Store-bought wrappers make these completely achievable on a weeknight, and the filling is a simple mix you can stir together in five minutes. The folding takes a little practice, but even wonky dumplings taste brilliant.
They freeze perfectly too. Lay spares on a tray until solid, bag them up, and you've got a stash that cooks straight from frozen whenever you need it.
