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Authentic Pork and Cabbage Jiaozi (Traditional Chinese Dumplings)

A white bowl filled with freshly steamed Traditional Chinese Dumplings resting on a wooden table.
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Make delicious homemade Chinese dumplings with scratch wrappers filled with savory pork and cabbage. This recipe guides you through wrapping and cooking boiled Chinese dumplings perfect for any meal.

Ingredients

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

Instructions

  1. Make the dough: Combine the flour and warm water in a bowl. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for at least 30 minutes.
  2. Prepare the filling: Place the chopped cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible.
  3. In a separate large bowl, combine the ground pork, squeezed cabbage, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix the filling thoroughly in one direction until it becomes sticky.
  4. Assemble the dumplings: 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) for your homemade dumpling wrappers.
  5. Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half over the filling to create a half-moon shape. Crimp and pleat the edges to seal securely.
  6. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, stirring gently so they do not stick to the bottom.
  7. Cook for 5 to 7 minutes, or until the dumplings float to the surface and the wrappers look slightly translucent. Remove with a slotted spoon.

Notes

  • For freezer friendly dumplings: Arrange uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • If you prefer pan-fried dumplings (potstickers), cook them in a lightly oiled skillet until the bottoms are golden brown, then add a small amount of water, cover, and steam until cooked through.
  • Taste your filling mixture before wrapping to adjust seasoning if needed.

Nutrition

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