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Homemade Chinese Dumplings Jiaozi Recipe Easy Juicy Pork Cabbage

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This recipe for homemade Chinese dumplings (jiaozi) features juicy pork and crunchy cabbage wrapped in tender dough, perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) warm water
  • Pinch of salt
  • 1 lb (450g) ground pork (about 20% fat)
  • 2 cups (200g) finely shredded napa cabbage, blanched and squeezed
  • 3 stalks green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon Shao Xing wine or dry sherry (optional)
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Soy sauce, black vinegar, or chili oil for dipping

Instructions

  1. In a large bowl, combine 2 cups (250g) all-purpose flour and a pinch of salt. Gradually add ¾ cup (180ml) warm water, stirring until dough forms. Knead on floured surface for 8-10 minutes until smooth and elastic. Cover with damp towel and rest for at least 30 minutes.
  2. Bring a pot of water to boil. Blanch 2 cups (200g) shredded napa cabbage for 1 minute, drain, rinse under cold water, and squeeze out excess water. Set aside.
  3. In a large bowl, mix 1 lb (450g) ground pork, 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 until sticky.
  4. Divide rested dough into 4 parts. Roll each into a cylinder and cut into about 20 pieces. Roll each piece into a 3-inch (7.5 cm) thin circle. Keep covered with damp towel.
  5. Place about 1 tablespoon filling in center of each wrapper. Moisten edges with water, fold over to form half-moon, and pinch edges tightly to seal.
  6. Cook dumplings by boiling (6-7 minutes until floating plus 2-3 minutes), steaming (10-12 minutes), or pan-frying: heat 1 tablespoon oil over medium heat, cook dumplings until bottoms are golden (2 minutes), add ½ cup water, cover and steam until water evaporates (7-8 minutes), then uncover and cook 1 more minute until crispy.
  7. Serve hot with dipping sauces like soy sauce, black vinegar, or chili oil.

Notes

Squeeze water from cabbage thoroughly to prevent soggy dumplings. Rest dough for at least 30 minutes for easier rolling. Wet edges with water to seal dumplings well. For pan-frying, use medium heat and add water to steam before finishing crispy bottom. Dumplings can be frozen uncooked on a baking sheet before transferring to a bag; cook from frozen adding extra cooking time.

Nutrition

Keywords: Chinese dumplings, jiaozi, pork dumplings, homemade dumplings, cabbage dumplings, easy dumplings, pan-fried dumplings, steamed dumplings, boiled dumplings

Find it online: https://cooksybite.com/homemade-chinese-dumplings-jiaozi-recipe-easy-juicy-pork-cabbage/