Print

Traditional Chinese Pork and Cabbage Dumplings (Jiaozi)

A close-up of several freshly steamed Traditional Chinese Dumplings piled on a white plate, highlighted by natural sunlight.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic Chinese dumplings from scratch with a savory pork and cabbage filling and homemade wrappers. This recipe includes instructions for boiling and freezing.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 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, then knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  2. Prepare the filling: In a large bowl, combine ground pork, chopped cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the mixture is uniform and slightly sticky.
  3. Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope about 1 inch thick. Cut the rope into 1/2-inch pieces. Flatten each piece with your palm, then use a small rolling pin to roll it 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 over the filling to create a half-moon shape. Crimp and pleat the edges to seal them tightly.
  5. 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.
  6. Boil until the dumplings float to the surface. Continue to boil for 3 to 5 minutes after they float, or until the filling is cooked through.
  7. Remove the cooked dumplings with a slotted spoon.

Notes

  • For freezing: Place 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 boiling time.
  • To make the filling juicier, you can add 1 tablespoon of cold water to the pork mixture while stirring.
  • Serve immediately with your preferred dipping sauce.

Nutrition

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