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Traditional Chinese Pork and Cabbage Dumplings (Jiaozi)

A plate of golden, pan-fried Traditional Chinese Dumplings with pleated edges, catching the sunlight.
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Make authentic Chinese dumplings from scratch with a savory pork and cabbage filling and homemade wrappers. Includes instructions for boiling and freezing.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • 1 pound ground pork
  • 3 cups finely chopped Napa cabbage
  • 1/4 cup chopped scallions
  • 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 and let rest for 30 minutes.
  2. Prepare the filling: Squeeze excess water from the chopped cabbage. In a large bowl, combine the ground pork, cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the mixture is uniform.
  3. Roll the wrappers: Divide the dough into four equal pieces. Roll one piece into a long rope, then 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. Create pleats along one edge, pressing firmly to seal the dumpling closed.
  5. Cook the dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the water, ensuring they do not stick together. Stir gently. When the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. The dumplings are done when they float and look slightly puffy, about 6-8 minutes total.
  6. Remove the dumplings with a slotted spoon and serve immediately.

Notes

  • For freezing: Place uncooked dumplings on a parchment-lined baking sheet without touching. Freeze until solid, then transfer to an airtight freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • You can substitute ground chicken or turkey for the pork.
  • Serve with a dipping sauce made from soy sauce, vinegar, and chili oil.

Nutrition

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