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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

A plate filled with freshly steamed Traditional Chinese Dumplings, showing crimped edges, set near a window.
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Make delicious homemade Chinese dumplings with scratch wrappers filled with savory pork and cabbage. This recipe is perfect for Lunar New Year or any weeknight meal.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 2 cups finely chopped Napa cabbage
  • 1/4 cup finely chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Make the dumpling wrappers: In a large bowl, mix the flour and warm water 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 30 minutes.
  2. Prepare the filling: In a separate bowl, combine the ground pork, Napa cabbage, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix well until the ingredients are fully incorporated.
  3. Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope. Cut each rope into 1-inch pieces. Roll each small piece into a thin circle, 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 create a half-moon shape, pinching and pleating the edges to seal securely.
  5. Cook the dumplings: Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately with your favorite dipping sauce, or proceed to freezing instructions.

Notes

  • For freezer friendly dumplings: 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 2-3 minutes to the cooking time.
  • To achieve the best texture for your homemade dumpling wrappers, knead until the dough feels elastic.
  • If you want to try a different method, these are also great pan-fried for crispy bottoms.

Nutrition

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