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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

A white plate holding six freshly steamed Traditional Chinese Dumplings with slightly browned bottoms.
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Make traditional Chinese dumplings from scratch with homemade wrappers filled with savory pork and cabbage. This recipe is perfect for Lunar New Year or any weeknight meal.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 2 cups finely chopped Napa cabbage
  • 1/4 cup finely 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 dumpling wrappers: In a large bowl, combine the flour and warm water. Mix 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 separate bowl, combine the ground pork, chopped Napa cabbage, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes sticky and well combined.
  3. Divide the dough: Roll the rested dough into a long log. Cut the log into 30 to 40 equal pieces. Keep the pieces covered so they do not dry out.
  4. Shape the wrappers: Take one piece of dough and roll it into a small ball. Flatten it slightly, then use a rolling pin to roll it into a thin, round wrapper, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  5. Fill and fold: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to create a half-moon shape, then create small pleats along the sealed edge to close the dumpling securely.
  6. Cook the dumplings: 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. Cook for 5 to 7 minutes, or until the dumplings float and the filling is cooked through.
  7. Serve immediately, or proceed to freezing instructions if desired.

Notes

  • For easy freezing, place uncooked dumplings on a parchment-lined baking sheet in a single layer. Freeze until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • You can substitute Napa cabbage with regular green cabbage if needed, but be sure to salt and drain it first to remove excess water.
  • Serve your authentic jiaozi with a dipping sauce made from soy sauce, vinegar, and chili oil.

Nutrition

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