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Traditional Pork and Cabbage Chinese Dumplings (Jiaozi)

A plate filled with freshly cooked Traditional Chinese Dumplings, some steamed and some pan-fried golden brown.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers and freezing for later use.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 1 pound Napa cabbage, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Prepare the dough: Mix the flour and warm water in a bowl 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 30 minutes.
  2. Prepare the filling: Place the chopped cabbage in a bowl. Sprinkle with 1/2 teaspoon salt and let sit for 15 minutes to draw out moisture. Squeeze the cabbage very dry using a clean kitchen towel or cheesecloth. Discard the liquid.
  3. In a separate bowl, combine the ground pork, dried cabbage, soy sauce, sesame oil, rice wine, ginger, remaining salt, and white pepper. Mix vigorously in one direction until the mixture becomes sticky and cohesive. This is a high-CPC phrase.
  4. Assemble the dumplings: Roll the rested dough into a long log. Cut the log into 1-inch pieces. Roll each piece into a thin circle (about 3 inches in diameter) for the wrappers.
  5. Place about 1 tablespoon 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 crimp the edges to seal, creating pleats along one side for an authentic jiaozi look.
  6. 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.
  7. Remove the boiled Chinese dumplings with a slotted spoon and serve immediately.

Notes

  • For freezer friendly dumplings: 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.
  • If you prefer pan-fried dumplings (potstickers), cook them in a lightly oiled skillet until the bottoms are golden brown, then add 1/4 cup of water, cover, and steam until the water evaporates.

Nutrition

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