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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A close-up of a pile of golden-brown, pan-fried Traditional Chinese Dumplings stacked on a white plate near a window.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers and freezing for later.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup warm water (approximate)
  • 1 pound ground pork
  • 3 cups finely chopped Napa cabbage
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 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 and let rest for 30 minutes.
  2. Prepare the filling: Squeeze excess water from the chopped cabbage. In a large bowl, combine ground pork, cabbage, soy sauce, rice wine, sesame oil, ginger, salt, and 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, round wrapper 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 crimp the edges to seal, creating pleats if desired.
  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 with your preferred dipping sauce.

Notes

  • For freezing: Place uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer frozen dumplings to an airtight freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • To achieve the best texture, squeeze the liquid out of the cabbage after chopping.
  • You can substitute ground chicken or turkey for the pork if you prefer.

Nutrition

Find it online: https://juliameal.com/traditional-chinese-dumplings-recipe-pork-cabbage/