Print

Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

Close-up of steamed Traditional Chinese Dumplings on a white plate, one dumpling is broken open showing the savory meat filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make traditional Chinese dumplings with homemade wrappers, filled with savory pork and cabbage. This recipe is perfect for Lunar New Year or any weeknight meal.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 3 cups finely chopped Napa cabbage
  • 1 tablespoon soy sauce
  • 1 teaspoon 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 at least 30 minutes.
  2. Prepare the filling: In a large bowl, combine the ground pork, chopped Napa cabbage, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes 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.
  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 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 water, ensuring they do not stick together. Cook for 5-7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately, perhaps with a dipping sauce of soy sauce and vinegar.

Notes

  • For freezer friendly dumplings: Place uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dumplings to an airtight freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • To get the best texture for your homemade dumpling wrappers, use slightly less water initially, then add a few drops at a time until the dough is pliable but not sticky.
  • If you want a richer flavor, substitute half of the ground pork with ground pork shoulder.

Nutrition

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