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Authentic Pork and Napa Cabbage Jiaozi: A Foolproof Recipe

A plate of perfectly pan-fried Traditional Chinese Dumplings with crispy, golden-brown bottoms.
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Learn how to make traditional Chinese dumplings, Jiaozi, from scratch. This recipe covers making the dough, preparing the savory pork and cabbage filling, and mastering classic folding techniques for both boiled and pan-fried potstickers.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup warm water (plus extra for sealing)
  • 1 pound ground pork (preferably 20% fat)
  • 1 pound Napa cabbage, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 green onions, finely chopped
  • 1 tablespoon vegetable oil (for sautéing)

Instructions

  1. Prepare the Dough: In a large bowl, mix the flour and warm water until a shaggy dough forms. Knead for 8 to 10 minutes until smooth. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
  2. Prepare the Filling: Place the chopped Napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 15 minutes to draw out excess water. Squeeze the cabbage very dry using cheesecloth or your hands. Discard the liquid.
  3. Combine Filling Ingredients: In a separate bowl, combine the ground pork, squeezed cabbage, soy sauce, sesame oil, ginger, remaining salt, white pepper, green onions, and vegetable oil. Mix vigorously in one direction until the mixture becomes sticky and emulsified.
  4. 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 piece into a small ball. On a lightly floured surface, use a small rolling pin to roll each ball into a thin, 3-inch circle, keeping the edges slightly thinner than the center.
  5. Fill and Fold: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edge of half the wrapper with water. Fold the wrapper in half over the filling to create a half-moon shape. Crimp the edges together, creating small pleats along one side to seal the dumpling completely.
  6. Cook the Dumplings (Boiling Method): Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, ensuring they do not stick to the bottom. Stir gently. When the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. When the dumplings float and look plump, they are done (about 6 to 8 minutes total).
  7. Cook the Dumplings (Pan-Frying/Potsticker Method): Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place dumplings flat-side down in the pan, leaving space between them. Cook until the bottoms are golden brown, about 2 minutes. Pour in about 1/2 cup of water, immediately cover the pan, and steam for 6 to 8 minutes, or until the filling is cooked through. Remove the lid and cook for 1 minute more to re-crisp the bottoms.
  8. Make the Dipping Sauce: Whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a pinch of chili flakes (optional). Serve immediately with the hot dumplings.

Notes

  • To keep unused wrappers pliable, cover them tightly with a damp cloth while you work on the rest. Do not let the dough dry out.
  • For the best texture, use ground pork that is not too lean. The fat helps keep the filling juicy.
  • When pan-frying, the water creates steam, which cooks the filling, while the initial fry creates the crispy bottom.

Nutrition

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