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Authentic Homemade Pork and Cabbage Chinese Dumplings (Jiaozi)

Close-up of steamed Traditional Chinese Dumplings on a white plate, one is cut open revealing the savory meat filling.
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Learn to make delicious, traditional Chinese pork and cabbage dumplings from scratch, including how to make the wrappers and pleat them perfectly for your next family meal.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 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 sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Make the wrappers: Place the flour in a large bowl. Slowly add the warm water while mixing with chopsticks or a fork until shaggy dough forms. Knead the dough 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, sesame oil, ginger, salt, and white pepper. Mix thoroughly in one direction until the mixture becomes sticky and well combined.
  3. Shape 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, round wrapper, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  4. Fill the dumplings: Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to form 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. Cook for 5 to 7 minutes, or until the dumplings float and the filling is cooked through.
  6. Serve immediately, or cool quickly for freezing instructions.

Notes

  • For freezer friendly dumplings, place the finished, uncooked dumplings on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dumplings to an airtight bag.
  • To boil Chinese dumplings from frozen, cook them directly from frozen, adding 1 to 2 minutes to the cooking time.
  • You can substitute the Napa cabbage with finely chopped bok choy for a slightly different flavor profile.

Nutrition

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