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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

A close-up of freshly steamed Traditional Chinese Dumplings piled high on a white plate.
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Learn to make traditional Chinese dumplings with homemade wrappers and a savory pork and cabbage filling. These are perfect for Lunar New Year or any weeknight meal.

Ingredients

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  • 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 chopped green onions
  • 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: Place the flour in a large bowl. Gradually pour in the warm water while mixing with chopsticks or a fork until shaggy pieces form. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
  2. Prepare the filling: In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes slightly sticky.
  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 piece into a thin circle (about 3 inches in diameter), keeping the edges slightly thinner than the center. These are your homemade dumpling wrappers.
  4. Assemble the dumplings: Place about 1 tablespoon 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 or pleat the edges to seal them tightly.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, making sure not to overcrowd the pot. Stir gently so they do not stick to the bottom.
  6. Boil the Chinese dumplings until they float to the surface, then cook for an additional 3 to 5 minutes until the filling is cooked through.
  7. Remove the boiled Chinese dumplings with a slotted spoon and serve immediately with your favorite dipping sauce.

Notes

  • For freezer friendly dumplings, place the assembled, uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dumplings to an airtight bag.
  • 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 cooked through.
  • You can substitute the Napa cabbage with regular green cabbage if needed, but Napa cabbage offers a more traditional texture.

Nutrition

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