Homemade Chinese Dumplings Jiaozi Recipe Easy Juicy Pork Cabbage

It was one of those quiet Sunday afternoons when the familiar clang of pots and pans filled my small kitchen. I’d been craving homemade Chinese dumplings, or jiaozi, for weeks but never quite got around to making them myself. Honestly, I wasn’t sure if I had the patience for it—wrapping dumplings always seemed so fiddly. But that day, with some leftover pork and a half head of cabbage in the fridge, I figured, “Why not give it a shot?”

As I rolled out the dough and chopped the cabbage finely, the scent of garlic and ginger sizzling in the pan started to lift my spirits. There was a comforting rhythm in shaping each dumpling, folding the delicate wrappers around the juicy pork and cabbage filling. It reminded me of a lazy afternoon spent with friends from college, all of us crowded around a table, chatting and laughing while folding dumplings by hand.

What surprised me most was how juicy and flavorful the pork filling turned out—no dry bites, just bursts of savory goodness in every mouthful. And the cabbage added just the right touch of crunch and freshness. After that batch, I found myself making these dumplings multiple times a week, tweaking the filling and perfecting the folds. It became my go-to comfort food, a little ritual that made even the most hectic days feel a bit more manageable.

Now, I’m sharing this homemade Chinese dumplings (jiaozi) recipe with you. It’s not fancy or complicated, but it hits that sweet spot between simple and satisfying—something you’ll come back to again and again without hesitation.

Why You’ll Love This Recipe

• Quick & Easy: The entire process takes about 1.5 hours from start to finish, perfect for weekend cooking sessions or relaxed weeknights when you want something rewarding without hours in the kitchen.
• Simple Ingredients: The recipe calls for pantry basics and fresh produce you can find at any grocery store—no need for specialty Asian markets unless you want to.
• Perfect for Sharing: Whether it’s a family dinner, a casual get-together, or a potluck, these dumplings always disappear fast.
• Crowd-Pleaser: Kids, adults, picky eaters—they all seem to love these juicy pork and cabbage dumplings, probably because the flavors are comforting but not overwhelming.
• Unbelievably Delicious: The balance of juicy pork, crunchy cabbage, and aromatic seasonings wrapped in tender dough is just next-level satisfying.
• What sets this recipe apart is the way the pork is mixed with finely shredded cabbage and a touch of sesame oil, creating a filling that’s moist and flavorful without being greasy. I also use a quick blanching technique for the cabbage to reduce wateriness while keeping a fresh bite.
• This isn’t just any dumpling recipe—it’s one I trust to impress, soothe, and satisfy, all wrapped into one.

What Ingredients You Will Need

This homemade Chinese dumplings (jiaozi) recipe uses straightforward ingredients that come together to create a juicy, flavorful filling wrapped in tender dough. Most are pantry staples, with a few fresh items to keep it bright and balanced.

• For the Dough:
  • All-purpose flour – 2 cups (about 250g), for pliable wrappers
  • Warm water – ¾ cup (180ml), to bring the dough together
  • Pinch of salt – to enhance the dough’s flavor
• For the Filling:
  • Ground pork – 1 lb (450g), preferably with about 20% fat for juiciness
  • Napa cabbage – 2 cups finely shredded (about 200g), blanched and squeezed to remove excess water
  • Green onions – 3 stalks, thinly sliced for freshness
  • Garlic – 3 cloves, minced (adds that punch)
  • Fresh ginger – 1 tablespoon grated, for warmth and aroma
  • Soy sauce – 2 tablespoons (use a naturally brewed brand like Kikkoman for depth)
  • Shao Xing wine or dry sherry – 1 tablespoon (optional but adds great complexity)
  • Sesame oil – 1 teaspoon, for that nutty finish
  • Salt – ½ teaspoon, adjusted to taste
  • White pepper – ¼ teaspoon, for subtle heat
• For Serving:
  • Soy sauce, black vinegar, or chili oil – for dipping

If you want a gluten-free twist, you can swap the all-purpose flour for a mix of rice flour and tapioca starch, though the dough will feel a bit different. For a vegetarian take, replace pork with finely chopped shiitake mushrooms and tofu.

Equipment Needed

• Large mixing bowl – essential for kneading dough and mixing filling
• Rolling pin – a small one works best for rolling out thin wrappers; if you don’t have one, a clean wine bottle can work in a pinch
• Sharp knife or mandoline – for finely shredding cabbage and chopping aromatics
• Steamer basket or large pot with a steaming rack – for cooking dumplings if you prefer steaming
• Non-stick skillet with lid – for pan-frying dumplings to get that crispy bottom
• Kitchen towel – to cover dough and prevent it from drying out while you work

I’ve tried making dumplings with both wooden and silicone rolling pins; the wooden one gives better control. Also, keeping a damp kitchen towel nearby to cover the wrappers has saved me from constantly re-rolling dry dough.

Preparation Method

1. Prepare the dough: In a large bowl, combine 2 cups (250g) of all-purpose flour and a pinch of salt. Gradually add ¾ cup (180ml) of warm water, stirring with a fork or chopsticks until the dough starts to come together. Transfer to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Cover with a damp kitchen towel and let it rest for at least 30 minutes. (Resting helps relax the gluten, making it easier to roll out.)
2. Prepare the cabbage: Bring a pot of water to a boil. Blanch 2 cups (200g) finely shredded napa cabbage for 1 minute, then drain and immediately rinse under cold water to stop cooking. Squeeze out as much water as possible using your hands or a clean towel. This step prevents soggy dumplings. Set aside.
3. Make the filling: In a large bowl, combine 1 lb (450g) ground pork, the blanched cabbage, 3 sliced green onions, 3 minced garlic cloves, and 1 tablespoon grated ginger. Add 2 tablespoons soy sauce, 1 tablespoon Shao Xing wine (optional), 1 teaspoon sesame oil, ½ teaspoon salt, and ¼ teaspoon white pepper. Mix well using your hands or a spoon until fully combined and slightly sticky. (This stickiness helps the filling hold together.)
4. Roll out wrappers: Divide the rested dough into 4 equal parts. Roll each into a long cylinder, then cut into roughly 20 small pieces. Using a rolling pin, flatten each piece into thin circles about 3 inches (7.5cm) in diameter. Keep covered with a damp towel to prevent drying.
5. Fill and fold dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold the dough over to form a half-moon shape, and pinch the edges tightly. You can pleat the edges if you want a classic look, but a simple pinch works just fine. (Don’t overfill, or the dumplings might burst during cooking.)
6. Cook the dumplings: You can choose to boil, steam, or pan-fry. For boiling, drop dumplings into boiling water and cook until they float plus an additional 2-3 minutes (about 6-7 minutes total). For steaming, arrange dumplings in a steamer basket lined with parchment and steam for 10-12 minutes. For pan-frying (potstickers), heat 1 tablespoon oil in a skillet over medium heat. Add dumplings and cook until bottoms are golden (about 2 minutes). Add ½ cup water, cover, and steam until water evaporates (7-8 minutes). Remove lid and cook another minute until crispy.
7. Serve: Arrange dumplings on a plate and serve with dipping sauces like soy sauce, black vinegar, or chili oil.

Cooking Tips & Techniques

One thing I learned the hard way is to never skip the step of squeezing water from the cabbage. Early attempts resulted in watery fillings and soggy dumplings—no fun at all. Also, don’t rush the dough resting period. It might be tempting, but resting makes rolling out much smoother.

When folding dumplings, wetting the edges with water is crucial for a good seal. If you rush or skimp on water, the dumplings can open up during cooking. Pleating edges isn’t necessary but makes for a nice presentation and helps keep them tight.

For pan-frying, use medium heat to get a crispy bottom without burning, then add water to steam and finish cooking through. This combo of crisp and tender is honestly irresistible.

Batch cooking is your friend here. Prepare all dumplings and freeze them uncooked on a baking sheet before transferring to a bag. Cook straight from frozen by adding an extra minute or two to boiling or steaming times.

Variations & Adaptations

• Vegetarian: Swap pork for a mix of finely chopped shiitake mushrooms, tofu, and shredded carrots. Add soy sauce and sesame oil for depth.
• Seafood: Use chopped shrimp in place of pork and add a little ginger and green onion for a fresh, briny filling.
• Gluten-Free: Use a gluten-free flour blend or rice flour for wrappers. The texture will be different but still tasty.
• Spicy Kick: Add chili flakes or finely chopped fresh chili to the filling for some heat.
• Cooking Methods: Besides boiling, steaming, and pan-frying, you can deep-fry these dumplings for a crispy exterior. Just be careful with oil temperature.
• One personal favorite is adding a teaspoon of finely chopped pickled mustard greens to the filling for a tangy punch that cuts through the richness.

Serving & Storage Suggestions

Serve these homemade Chinese dumplings hot, straight from the pan or steamer. They’re best enjoyed with a dipping sauce combo of soy sauce, black vinegar, and a few drops of chili oil. A side of stir-fried greens or a light broth complements them beautifully.

Leftover dumplings can be refrigerated in an airtight container for up to 2 days. Reheat by steaming or pan-frying gently to bring back that fresh-cooked texture. For longer storage, freeze uncooked dumplings in a single layer on a baking sheet, then transfer to a sealed bag. They’ll keep well for up to 2 months.

Flavors tend to deepen overnight if refrigerated, making cold dumplings the next-day snack surprisingly tasty (if a bit chewier!).

Nutritional Information & Benefits

Each serving (about 6 dumplings) offers approximately 300 calories, with a good balance of protein and carbs. The ground pork provides essential amino acids and iron, while napa cabbage adds fiber, vitamins C and K, and antioxidants.

This recipe is naturally low in added sugars and can be adapted to lower sodium by reducing soy sauce. Using fresh ginger and garlic not only boosts flavor but also supports digestion and immune function.

Gluten-free adaptations are possible, and the recipe can be made dairy-free and nut-free, making it friendly for many dietary needs.

Conclusion

Making homemade Chinese dumplings (jiaozi) with juicy pork and cabbage might seem like a project, but trust me, it’s worth the effort. There’s something deeply satisfying about folding each dumpling by hand and then biting into that tender, well-seasoned filling. Whether you’re cooking for yourself or a crowd, this recipe delivers a comforting, impressive meal without too much fuss.

Feel free to tweak the filling and cooking method to your liking—that’s part of the fun. For me, these dumplings have become a little ritual, a way to slow down and enjoy something tasty and authentic. I hope they find a place in your kitchen and heart, too.

Give it a try and let me know how your dumplings turn out. I’m always curious about your favorite twists!

FAQs

How do I prevent dumplings from sticking to the pan when pan-frying?

Make sure your skillet is well-heated before adding the dumplings with oil. Use a non-stick pan if possible and avoid moving the dumplings too soon. Adding water and covering the pan helps steam them without sticking.

Can I make the dumpling wrappers ahead of time?

Yes! You can prepare the dough and wrappers a day ahead. Keep them covered tightly with plastic wrap or a damp towel to prevent drying.

What’s the best way to freeze dumplings?

Freeze uncooked dumplings on a baking sheet in a single layer until firm, then transfer to a sealed plastic bag. This prevents them from sticking together.

Can I use ground chicken or beef instead of pork?

Absolutely. Ground chicken or beef works fine, but pork tends to have more fat, which keeps the filling juicy. You may want to add a bit of oil or finely chopped mushrooms to chicken or beef for moisture.

What dipping sauces go well with jiaozi?

A classic mix is soy sauce with black vinegar and a few drops of chili oil. You can also add minced garlic, scallions, or a touch of sugar for extra flavor.

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