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Traditional Chinese Pork and Cabbage Dumplings (Jiaozi)

A close-up of several freshly steamed Traditional Chinese Dumplings arranged on a white plate.
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Make authentic Chinese dumplings from scratch, including homemade wrappers and simple pleating instructions. These pork and cabbage dumplings are perfect for freezing and enjoying any time.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water
  • 1 pound ground pork
  • 2 cups finely chopped Napa cabbage
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Prepare the wrappers: Mix the flour and warm water in a bowl until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.
  2. Prepare the filling: In a large bowl, combine the ground pork, chopped Napa cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the filling is uniform and slightly sticky.
  3. Roll the wrappers: Divide the rested 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 pinch the center closed. Create small pleats along one edge, pressing firmly to seal the dumpling completely.
  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 to 7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately, or cool completely before freezing for later use.

Notes

  • For best results when freezing, place uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight freezer bag.
  • To boil frozen dumplings, add them directly to boiling water without thawing; cook for 2 to 3 minutes longer than fresh ones.
  • You can substitute ground chicken or turkey for the ground pork if desired.

Nutrition

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