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Authentic Pork and Napa Cabbage Jiaozi: Traditional Chinese Dumplings From Scratch

A plate of golden, pan-fried Traditional Chinese Dumplings, one cut open showing the savory filling.
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Learn how to make classic Chinese Jiaozi, including the dough, savory pork and cabbage filling, and proper folding techniques. You can boil or pan-fry these for a perfect homemade meal.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (approximately)
  • 1 pound ground pork
  • 1 pound Napa cabbage, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon cooking oil (for filling)

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour and gradually add the warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  2. Prepare the Filling: Squeeze excess water from the chopped Napa cabbage. In a separate bowl, combine the ground pork, squeezed cabbage, soy sauce, sesame oil, ginger, salt, white pepper, and cooking oil. Mix thoroughly in one direction until the mixture becomes sticky and well combined. This mixing direction helps create a better texture.
  3. Shape the Wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut the rope into small, equal pieces (about 10 grams each). Flatten each piece with your palm, then use a small rolling pin to roll it into a thin, round wrapper, keeping the edges slightly thinner than the center.
  4. Assemble the Dumplings: Place about 1 heaping teaspoon of filling in the center of a wrapper. Moisten the edges lightly with water. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the center top closed, then create small pleats along one side of the edge, pressing each pleat firmly against the flat edge of the other side until the dumpling is sealed.
  5. Cook the Dumplings (Boiling Method): Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, stirring gently so they do not stick to the bottom. When the water returns to a boil, add about 1/2 cup of cold water. Repeat this process two more times. The dumplings are done when they float and look plump, usually about 5 to 7 minutes total.
  6. Cook the Dumplings (Pan-Frying/Potstickers Method): Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Place the dumplings flat-side down in the pan, ensuring they do not touch. Cook until the bottoms are golden brown, about 2 to 3 minutes. Add about 1/2 cup of water to the skillet, immediately cover, and steam for 6 to 8 minutes, or until the water evaporates and the filling is cooked through. Remove the lid and cook for one minute more to re-crisp the bottoms.
  7. Make the Dipping Sauce: Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of chili flakes (optional) for your classic Chinese dumpling dipping sauce.

Notes

  • To keep unused wrappers pliable, cover them with plastic wrap or a damp towel while you work on the rest. Do not let them dry out.
  • If you are making the filling ahead of time, keep it refrigerated. For best flavor, use the filling within 24 hours.
  • For perfectly round potsticker bottoms, use a flat-bottomed, heavy skillet.

Nutrition

Find it online: https://whiskdaily.com/traditional-chinese-dumplings-recipe-jiaozi/