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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

A white plate piled high with freshly cooked Traditional Chinese Dumplings, showing golden-brown sear marks.
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Make authentic Chinese dumplings from scratch with this reliable recipe for pork and cabbage filling and homemade wrappers. This recipe is freezer friendly.

Ingredients

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  • 2 cups all-purpose flour
  • 1 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 dough: In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms. 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 separate bowl, combine the ground pork, Napa cabbage, scallions, soy sauce, rice wine, sesame oil, ginger, salt, and white pepper. Mix the ingredients thoroughly in one direction until the mixture becomes sticky and cohesive.
  3. Form the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope about 1 inch thick. Cut each 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.
  4. Fill and fold: 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 boiling water, ensuring they do not stick together. Stir gently.
  6. Boil until the dumplings float to the surface. Cook for an additional 3 to 5 minutes after they float, or until the filling is cooked through.
  7. Remove the cooked dumplings with a slotted spoon and serve immediately with your preferred dipping sauce.

Notes

  • For freezing: 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 a few extra minutes to the cooking time.
  • If you prefer pan-fried dumplings (potstickers), sear the bottoms in oil until golden brown before adding water to steam them.
  • You can substitute ground chicken or turkey for the pork if you prefer a different meat.

Nutrition

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