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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A white bowl filled with freshly steamed Traditional Chinese Dumplings resting on a marble countertop.
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Make authentic Chinese dumplings with scratch wrappers filled with seasoned pork and cabbage. This recipe includes instructions for boiling and freezing.

Ingredients

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

Instructions

  1. Prepare 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 the dough and let it rest for at least 30 minutes.
  2. Prepare the filling: Squeeze excess water from the chopped cabbage. In a large bowl, combine the ground pork, cabbage, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the mixture is uniform 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 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 over the filling to create a half-moon shape. Crimp and pleat the edges to seal 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 5-7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately or proceed to freezing instructions.

Notes

  • To freeze: Arrange uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 2 hours). Transfer frozen dumplings to an airtight, freezer-safe bag. They keep well for up to 3 months.
  • When boiling frozen dumplings, add them directly to boiling water and cook for a few minutes longer than fresh ones.
  • For extra flavor, mix 1 tablespoon of rice vinegar and 1 teaspoon of chili oil for a dipping sauce.

Nutrition

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