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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A close-up of several pan-fried Traditional Chinese Dumplings piled on a white plate, showing golden-brown bottoms.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers and freezing for later.

Ingredients

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

Instructions

  1. Make the wrappers: Place the flour in a large bowl. Gradually add the warm water, mixing with chopsticks until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
  2. Prepare the filling: In a large bowl, combine the ground pork, chopped Napa cabbage, scallions, soy sauce, rice wine, ginger, sesame oil, salt, and white pepper. Mix the ingredients thoroughly in one direction until the mixture becomes slightly sticky.
  3. Assemble the dumplings: Divide the rested dough into four equal pieces. Roll each piece into a long rope, then cut the rope into 1-inch pieces. Roll each piece into a thin circle (about 3 inches in diameter) for the wrapper.
  4. 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.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, stirring gently to prevent sticking. Cook for 5 to 7 minutes, or until the dumplings float and the filling is cooked through.
  6. Remove the dumplings with a slotted spoon and serve immediately.

Notes

  • For freezing: Arrange uncooked dumplings in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • You can substitute ground chicken or turkey for the pork if desired.
  • Serve with a dipping sauce made from soy sauce, black vinegar, and chili oil.

Nutrition

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