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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

A white plate piled high with golden-brown, pan-fried Traditional Chinese Dumplings, one cut open to show the savory filling.
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Make delicious, traditional Chinese dumplings from scratch with this recipe for homemade wrappers and a savory pork and cabbage filling. Perfect for Lunar New Year or any weeknight meal.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup warm water (about)
  • 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: Place the flour in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: In a separate bowl, combine the ground pork, chopped Napa cabbage, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly by hand until the mixture is sticky and well combined.
  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-inch pieces. Roll each small piece into a thin, round wrapper, about 3 inches in diameter.
  4. Fill 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 crimp the edges together using your preferred pleating method to seal them tightly.
  5. Cook the dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water, ensuring they do not stick together. Cook for 5 to 7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately with your favorite dipping sauce.

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 bag. Cook directly from frozen, adding a few extra minutes to the boiling time.
  • To achieve the best texture for your homemade dumpling wrappers, use slightly less water initially and add more only if needed to bring the dough together.
  • If you prefer boiled Chinese dumplings with a slightly chewier wrapper, use bread flour instead of all-purpose flour.

Nutrition

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