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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

A plate piled high with freshly steamed Traditional Chinese Dumplings, one cut open to show the savory meat filling.
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Learn to make delicious, traditional Chinese dumplings from scratch with tender pork and crisp cabbage filling. This recipe includes instructions for making homemade dumpling wrappers and tips for boiling and freezing your authentic jiaozi.

Ingredients

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

Instructions

  1. Make the dough: In a large bowl, mix the flour and warm water until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  2. Prepare the filling: In a separate 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 and well combined. This step is key for juicy pork cabbage dumplings.
  3. Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut the rope into 1-inch pieces. Roll each small piece into a thin circle, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  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 over the filling to create a half-moon shape. Crimp and pleat the edges to seal securely.
  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. Stir gently.
  6. Boil the authentic jiaozi until they float to the surface. Once floating, cook for an additional 3 to 5 minutes until the pork is cooked through.
  7. Remove the boiled Chinese dumplings with a slotted spoon and serve immediately.

Notes

  • For freezer friendly dumplings: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • If you prefer pan-fried dumplings (potstickers), cook them in a lightly oiled skillet until the bottoms are golden brown, then add a small amount of water, cover, and steam until the water evaporates.
  • Taste your filling mixture before wrapping; if it seems bland, add a touch more soy sauce or salt.

Nutrition

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