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Traditional Pork and Cabbage Chinese Dumplings (Jiaozi)

A close-up of several golden-brown pan-fried Traditional Chinese Dumplings served on a white plate.
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Make authentic Chinese dumplings with homemade wrappers filled with seasoned pork and cabbage. This recipe includes instructions for boiling and freezing.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus extra for sealing)
  • 1 pound ground pork
  • 3 cups finely chopped Napa cabbage
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Make the dough: Combine flour and warm water in a bowl. Mix until shaggy, then knead on a lightly floured surface for 8-10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  2. Prepare the filling: Squeeze excess water from the chopped cabbage. In a large bowl, combine the ground pork, cabbage, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes sticky.
  3. Roll the wrappers: Divide the 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 over the filling to form 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 water, ensuring they do not stick together. Cook for 5-7 minutes, or until they float and the filling is cooked through.
  6. Serve immediately, or cool completely before freezing.

Notes

  • To freeze: Place 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 2-3 minutes to the cooking time.
  • For a richer flavor, substitute half the ground pork with ground pork belly.
  • You can substitute Napa cabbage with finely chopped bok choy.

Nutrition

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