Shui jiao

Shui jiao are boiled Chinese wheat dumplings, usually understood as a cooking-method branch of jiaozi rather than a separate origin story.[3][1]

Shui jiao is less about restaurant theater and more about bowls, family tables, and the quiet satisfaction of a dumpling that has survived the pot intact.[3][1]

Shui jiao belongs to the wider jiaozi family. The name marks the boiled form, so the safest history is the history of jiaozi plus the ordinary fact that boiling is one of the major ways these dumplings are cooked.[1][2][3][4]

• Chinese dumpling sources commonly divide jiaozi by cooking method, with boiled dumplings called shui jiao.[1][2][3]
• Boiling suits thicker wheat wrappers and family-scale preparation, especially in northern Chinese wheat regions.[2][4]

Roll wheat wrappers, fill with seasoned meat or vegetables, seal firmly, boil until the dumplings float and the filling is cooked, then serve with vinegar and chilli oil.[3][4]

Use egg, tofu, mushrooms, chives, cabbage, or greens, and keep the mixture juicy without making it wet.