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Traditional Chinese Pork and Cabbage Dumplings (Jiaozi)

A plate of freshly steamed Traditional Chinese Dumplings with slightly browned bottoms, ready to eat.
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Recipe for making authentic Chinese dumplings with a savory pork and cabbage filling and homemade wrappers, suitable for boiling or freezing.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup warm water (plus extra if needed)
  • 1 pound ground pork
  • 3 cups finely chopped Napa cabbage
  • 1/4 cup chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Make the dough: Combine flour and warm water in a bowl. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  2. Prepare the filling: In a large bowl, combine ground pork, chopped cabbage, green onions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the mixture is uniform and slightly sticky.
  3. Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece into a thin circle, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  4. Assemble the dumplings: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to form a half-moon shape. Crimp the edges together using small pleats to seal the dumpling completely.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, making sure not to overcrowd the pot. Stir gently so they do not stick to the bottom.
  6. Boil until the dumplings float to the surface, then continue to boil for another 3-5 minutes until the filling is cooked through. Remove with a slotted spoon.

Notes

  • For freezing, place uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer frozen dumplings to an airtight bag. Cook directly from frozen, adding 2-3 minutes to the boiling time.
  • You can substitute Napa cabbage with regular green cabbage, but blanch it first to soften it slightly before chopping.
  • Serve immediately with your preferred dipping sauce, such as soy sauce mixed with vinegar and chili oil.

Nutrition

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