Classic Pork and Cabbage Dumplings (Jiaozi)
Delicious and satisfying Chinese dumplings filled with seasoned ground pork and crisp cabbage, perfect boiled, steamed, or pan-fried until golden. A beloved comfort food, this recipe is scaled for two servings.
Make the dumpling dough
In a large bowl, mix the **all-purpose flour** and **salt**. Gradually add the **hot water**, stirring with chopsticks or a fork until the flour forms a rough, shaggy dough. Knead this dough on a lightly floured surface for **5-7 minutes** until it becomes smooth and stretchy. Cover the dough with a damp cloth or plastic wrap and let it rest for **30 minutes**. Resting makes the dough easier to roll.
💡 Pro Tips:
- •Hot water helps make the dough softer and easier to work with.
- •Letting the dough rest is important for smooth rolling.
Prepare the filling
In a large bowl, combine the **ground pork**, **finely chopped napa cabbage**, **chopped spring onion**, **grated ginger**, **minced garlic**, **soy sauce**, **sesame oil**, **rice vinegar**, **white pepper**, **sugar**, and **salt**. Mix everything very well in one direction until it's combined and slightly sticky. You can microwave a tiny bit of the filling to taste it and add more salt if needed.
💡 Pro Tips:
- •Squeeze out any extra water from the chopped cabbage before mixing to prevent a watery filling.
- •Mixing in one direction helps the filling come together nicely.
Shape the dumplings
Divide the rested **dough** in half. Keep one half covered. Roll the other half into a long, thin log (about 3/4-inch thick) and cut it into 8-10 equal pieces. Flatten each piece and roll it into a thin, round wrapper (about 3 inches across), making the edges a bit thinner than the middle. Place about **1 tablespoon of filling** in the center of each wrapper. Moisten half of the wrapper's edge with a little water. Fold the wrapper in half to create a half-moon shape, pressing the middle closed. Create small pleats along the sealed edge, pressing firmly to close it completely. Repeat with the remaining dough and filling.
💡 Pro Tips:
- •Keep any unused dough and wrappers covered so they don't dry out.
- •Don't worry if your pleats aren't perfect; simple half-moon shapes taste just as good.
Cook the dumplings (Choose one method)
**For Boiling:** Bring a large pot of water to a rapid boil. Carefully add 8-10 dumplings to the pot (don't overcrowd). Stir gently to prevent them from sticking. Once the water starts boiling again, add about **1/2 cup cold water**. Repeat this step two more times. The dumplings are done when they float and look plump (about 8-10 minutes total). Remove with a slotted spoon. **For Pan-frying (Potstickers):** Heat **1 tablespoon of neutral oil** in a large non-stick skillet over medium-high heat. Place 8-10 dumplings in a single layer, flat side down, and cook for **2-3 minutes** until their bottoms are golden brown. Carefully pour in about **1/2 cup of water** (or chicken broth), immediately cover with a lid, and steam for **6-8 minutes**, or until the water has evaporated and the dumplings are cooked through. Remove the lid and cook for another **1-2 minutes** until the bottoms are crispy again.
💡 Pro Tips:
- •Boiling is a quick way to cook fresh dumplings.
- •Pan-frying gives you a satisfying crispy bottom with a tender top.
Serve with dipping sauce
Serve the hot dumplings immediately with a simple dipping sauce. A classic sauce can be made by mixing **soy sauce**, **rice vinegar**, and a small dash of **sesame oil**, with optional chili oil or grated ginger for extra flavor.
💡 Pro Tips:
- •Customize your dipping sauce to your own taste.
- •Dumplings are best eaten hot and fresh.
- Large mixing bowl
- Rolling pin
- Large pot (for boiling/steaming)
- Large non-stick skillet (for pan-frying)
- Slotted spoon (for boiled dumplings)
- Spatula (for pan-fried dumplings)
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For **vegetarian** dumplings, replace the ground pork with crumbled extra-firm tofu (pressed to remove water) or a mix of finely chopped mushrooms and carrots.
- 💡You can make extra dumplings and freeze them uncooked on a floured baking sheet until solid, then transfer them to a freezer bag for quick meals later.
- 💡The key to good dumplings is a well-balanced filling and making sure the wrapper is sealed tightly to keep the juices inside.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
