Print

Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A white plate holding several freshly steamed Traditional Chinese Dumplings with crimped edges, sitting on a granite countertop.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic Chinese pork and cabbage dumplings with scratch wrappers. This recipe includes instructions for boiling and freezing.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 cup warm water
  • 1 pound ground pork
  • 2 cups finely shredded green cabbage
  • 1/4 cup finely chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon 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 shaggy, then 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: In a large bowl, combine ground pork, cabbage, scallions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix the ingredients thoroughly in one direction until the mixture becomes sticky and uniform.
  3. Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, then 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 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, pinching the center closed. Create small pleats along one edge, pressing firmly to seal the dumpling closed.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, stirring carefully to prevent sticking. Cook for 5-7 minutes, or until the dumplings float and the wrappers are translucent and cooked through.
  6. Serve immediately with your preferred dipping sauce.

Notes

  • For freezing: Place uncooked dumplings on a baking sheet lined with parchment paper, making sure they do not touch. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • To make homemade dumpling wrappers, use the dough recipe provided.
  • You can substitute Napa cabbage for green cabbage if desired.

Nutrition

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