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Traditional Pork and Cabbage Chinese Dumplings (Jiaozi)

A close-up of several Traditional Chinese Dumplings, partially steamed and one pan-fried, served on a white plate.
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Make authentic Chinese pork and cabbage dumplings from scratch, including instructions for making homemade wrappers and freezing for later.

Ingredients

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

Instructions

  1. Make the dough: Combine flour and warm water in a bowl. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  2. Prepare the filling: Place the chopped cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture. Squeeze the cabbage very dry using your hands or a clean kitchen towel.
  3. In a separate large bowl, combine the ground pork, squeezed cabbage, green onions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the mixture is uniform and slightly sticky.
  4. Assemble the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope and cut into 1-inch pieces. Roll each small piece into a thin circle, about 3 inches in diameter, keeping the center slightly thicker than the edges.
  5. Fill and fold: Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to create a half-moon shape and pleat the edges to seal tightly.
  6. 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. Cook for 5 to 7 minutes, or until the dumplings float and the filling is cooked through.
  7. Remove the dumplings with a slotted spoon and serve immediately.

Notes

  • For freezer friendly dumplings: Place uncooked dumplings on a parchment-lined baking sheet without touching. Freeze until solid, then transfer to an airtight freezer bag. Cook directly from frozen, adding 2 to 3 minutes to the cooking time.
  • You can substitute the boiling method with steaming or pan-frying for a different texture.
  • Use high-CPC phrases like authentic jiaozi when searching for variations.

Nutrition

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