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Traditional Chinese Pork and Cabbage Dumplings (Jiaozi)

A white bowl filled with freshly steamed Traditional Chinese Dumplings resting on a speckled countertop.
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Make authentic Chinese dumplings from scratch with this recipe for flavorful pork and cabbage filling and easy homemade dumpling wrappers. 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
  • 2 cups finely chopped Napa cabbage
  • 1/2 cup finely chopped scallions (green parts only)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 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 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, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix vigorously in one direction until the mixture becomes sticky and well combined. This helps bind the filling.
  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. These are your homemade dumpling wrappers.
  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 tightly.
  5. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, ensuring they do not stick together. Cook for 5 to 7 minutes, or until they float to the surface and the pork filling is cooked through.
  6. Serve immediately with your favorite dipping sauce, or proceed to freezing instructions.

Notes

  • For freezer friendly dumplings: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid (about 1 hour). Transfer the frozen dumplings to a freezer bag. Cook directly from frozen, adding a few extra minutes to the boiling time.
  • To boil Chinese dumplings perfectly, stir the water gently a couple of times during cooking so they circulate and cook evenly.
  • You can substitute ground chicken or turkey for the pork if desired.

Nutrition

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