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Traditional Pork and Cabbage Chinese Dumplings (Jiaozi)

A plate of freshly steamed Traditional Chinese Dumplings, one cut open to show the savory meat filling inside.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers and freezing the finished jiaozi.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup warm water (plus extra for sealing)
  • 1 pound ground pork
  • 3 cups finely shredded 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: 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 shredded cabbage. In a large bowl, combine ground pork, cabbage, soy sauce, sesame oil, ginger, salt, and white pepper. Mix well until the mixture is uniform and slightly sticky.
  3. Roll the wrappers: Divide the 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 piece 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 to form a half-moon shape. Pleat the edges together to seal securely.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, stirring gently so they do not stick to the bottom. 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

  • To freeze: Place uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid. Transfer frozen dumplings to an airtight, freezer-safe bag.
  • To cook frozen dumplings: Do not thaw. Boil directly from frozen, adding 2-3 minutes to the cooking time.
  • For a richer flavor, substitute half the ground pork with ground pork belly.

Nutrition

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