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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A plate of golden-brown, pan-fried Traditional Chinese Dumplings glistening under sunlight.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making the wrappers and freezing leftovers.

Ingredients

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

Instructions

  1. Make the wrappers: In a bowl, mix the flour and warm water until a shaggy dough forms. Knead the dough 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, napa cabbage, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix the ingredients thoroughly in one direction until the mixture becomes sticky and cohesive.
  3. Shape the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut each 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 edge of the wrapper with water. Fold the wrapper in half over the filling to create a half-moon shape. Crimp and pleat the edges 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. Stir gently. When the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. The dumplings are done when they float and look slightly translucent, about 5 to 7 minutes total.
  6. Serve immediately with your preferred dipping sauce.

Notes

  • To freeze the dumplings: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • For a richer flavor, substitute half the ground pork with ground pork belly.
  • If you do not have napa cabbage, use regular green cabbage, but blanch and squeeze out excess water before mixing into the filling.

Nutrition

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