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Authentic Pork and Cabbage Jiaozi (Traditional Chinese Dumplings)

Close-up of five pan-fried Traditional Chinese Dumplings with golden-brown bottoms served on a white plate.
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Learn to make delicious, traditional Chinese dumplings from scratch, complete with homemade wrappers and simple pleating instructions. These pork cabbage dumplings are perfect for Lunar New Year or any weeknight meal.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 1 pound napa cabbage, finely chopped
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Make the dumpling wrappers: In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms. Knead 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, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the ingredients are well combined and slightly sticky.
  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 ropes 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. Fill and fold: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half over the filling to create a half-moon shape. Pleat the edges together to seal the dumpling securely.
  5. Cook the dumplings: Bring a large pot of 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: Arrange uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2 to 3 minutes to the cooking time.
  • If you prefer pan-fried dumplings (potstickers), boil them first as instructed, then sear them in a lightly oiled skillet until the bottoms are golden brown and crisp.
  • You can substitute ground chicken or turkey for the pork if you prefer a lighter flavor.

Nutrition

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