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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A close-up of pan-fried Traditional Chinese Dumplings served in a white bowl on a wooden table.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers, pleating, and freezing for later use.

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
  • 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. Make the dough: Mix the flour and warm water in a bowl until a shaggy mass forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  2. Prepare the filling: In a large bowl, combine the ground pork, chopped cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes 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 crimp the edges to seal, creating pleats along one side for a traditional look.
  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 pork filling is cooked through.
  6. Serve immediately with your preferred dipping sauce.

Notes

  • For freezing: Arrange uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2 to 3 minutes to the cooking time.
  • To blanch the cabbage for a less watery filling: Mix the chopped cabbage with 1/2 teaspoon of salt and let it sit for 15 minutes. Squeeze out all excess water before mixing with the pork.

Nutrition

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