Chinese jiaozi (Pork and cabbage dumplings)

Chinese jiaozi (Pork and cabbage dumplings)

Based on 5 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"Making and eating Jiaozi dumplings is one of the essential activities during Chinese New Year. Pork and Napa cabbage is a popular filling choice but you could combine any minced meat (or crumbled tofu) with vegetables to your liking. If you’ve never made the wrappers from scratch, you can use the help of a pasta machine and a cookie cutter. To save the dumplings for later, you can freeze them raw and boil them straight from the freezer: Once the water boils again after adding the dumplings, top it up with cold water and bring to the boil again, simmering until the dumplings are floating and the skin is slightly see-through."

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
75
min.
Resting

Ingredients

Servings2
16⅔ g
ground pork
16⅔ g
Napa cabbages
16⅔ g
flour
tsp
salt
8⅓ ml
water
Sichuan peppercorns
star anise
1⅔ ml
water (hot)
½ g
ginger
1⅔ g
leeks
3⅓ ml
chicken stock
tbsp
soy sauce
tbsp
sesame oil
tsp
white pepper
6⅔ ml
water (cold)
salt
flour (for dusting)
black rice vinegar (for serving)
chili oil (for serving)
soy sauce (for serving)
MetricImperial

Utensils

2 bowls (large), chopsticks, plastic wrap, 2 bowls (small), cutting board, knife, 2 kitchen towels, sieve, bowl, rolling pin, large pot, slotted spoon

How-To Videos

how-to-fill-dumplings

How to fill dumplings

homemade-chili-crisp

Homemade chili crisp

how-to-clean-and-cut-leeks

How to clean and cut leeks

homemade-dumpling-wrappers

How to roll out homemade dumpling wrappers

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal59
Protein3 g
Fat2 g
Carb7 g
  • Step 1/5

    In a large bowl, add flour and salt. Stream in room-temperature water gradually, using a spatula or a pair of chopsticks to stir. Knead to form a dough (it’s ok if the dough feels hard at this point), cover with plastic wrap, and let rest for approx. 15 min. Knead for another minute, then let rest again, covered, for approx. 1 hr.
    • 16⅔ g flour
    • tsp salt
    • 8⅓ ml water
    • bowl (large)
    • chopsticks
    • plastic wrap

    In a large bowl, add flour and salt. Stream in room-temperature water gradually, using a spatula or a pair of chopsticks to stir. Knead to form a dough (it’s ok if the dough feels hard at this point), cover with plastic wrap, and let rest for approx. 15 min. Knead for another minute, then let rest again, covered, for approx. 1 hr.

  • Step 2/5

    Add sichuan peppercorns and star anise to a small, heatproof bowl. Cover with boiling water and let infuse and cool. Then finely chop the leek and grate ginger. Remove the end of the Napa cabbage and finely chop. Toss cabbage with salt and set aside for approx. 15 min., to draw excess water out. Squeeze out the excess liquid by adding salted cabbage to a clean kitchen towel, then wring it tightly, or use a sieve and press down on the cabbage.
    • Sichuan peppercorns
    • star anise
    • 1⅔ ml water (hot)
    • ½ g ginger
    • 1⅔ g leeks
    • 16⅔ g Napa cabbages
    • tsp salt
    • bowl (small)
    • cutting board
    • knife
    • bowl (large)
    • kitchen towel

    Add sichuan peppercorns and star anise to a small, heatproof bowl. Cover with boiling water and let infuse and cool. Then finely chop the leek and grate ginger. Remove the end of the Napa cabbage and finely chop. Toss cabbage with salt and set aside for approx. 15 min., to draw excess water out. Squeeze out the excess liquid by adding salted cabbage to a clean kitchen towel, then wring it tightly, or use a sieve and press down on the cabbage.

  • Step 3/5

    Strain the cooled spice water and mix with the chicken broth. Add ground pork, soy sauce, sesame oil, white pepper, and salt to a bowl. Gradually add the broth, stirring the mixture with a pair of chopsticks between each addition, until the ground meat soaks up the water. Keep stirring in one direction until it becomes a sticky paste that has some resistance to it.  Finally add the Napa cabbage, leek and ginger, mix until fully combined.
    • 3⅓ ml chicken stock
    • 16⅔ g ground pork
    • tbsp soy sauce
    • tbsp sesame oil
    • tsp white pepper
    • salt
    • sieve
    • bowl

    Strain the cooled spice water and mix with the chicken broth. Add ground pork, soy sauce, sesame oil, white pepper, and salt to a bowl. Gradually add the broth, stirring the mixture with a pair of chopsticks between each addition, until the ground meat soaks up the water. Keep stirring in one direction until it becomes a sticky paste that has some resistance to it. Finally add the Napa cabbage, leek and ginger, mix until fully combined.

  • Step 4/5

    R2530-3
    • flour (for dusting)
    • rolling pin
    • kitchen towel

    Take out the dough and knead briefly on a lightly floured surface. Form into a ball, then divide into 4 pieces. Keep remaining dough covered with plastic wrap. Working one at a time, roll a dough ball into a log. Cut into small portions (each weighing between 10 – 12 g / approx ⅓ oz), then pat into a round disk, and use a rolling pin to roll into a circle, turning the dough clockwise, after each roll until you form a circle, approx 8 – 10 cm / 3 – 4 in.n diameter. Add about one tablespoon of the filling to the middle of the wrapper, then fold the wrapper in half and seal (you can see how we do it in the photo above). Repeat with the remaining dough and filling.

  • Step 5/5

    Bring a large pot of water to the boil over medium-high heat. Once boiling, add dumplings. When the water boils again, add the cold water and turn the heat down to medium. Then cook for approx. 5 min. more, until the dumplings are floating and the dough is cooked through and slightly see-through. Remove from the pot with a slotted spoon. Serve the dumplings with a dipping sauce on the side made from black rice vinegar, chili oil, and soy sauce. Enjoy!
    • 6⅔ ml water (cold)
    • black rice vinegar (for serving)
    • chili oil (for serving)
    • soy sauce (for serving)
    • large pot
    • bowl (small)
    • slotted spoon

    Bring a large pot of water to the boil over medium-high heat. Once boiling, add dumplings. When the water boils again, add the cold water and turn the heat down to medium. Then cook for approx. 5 min. more, until the dumplings are floating and the dough is cooked through and slightly see-through. Remove from the pot with a slotted spoon. Serve the dumplings with a dipping sauce on the side made from black rice vinegar, chili oil, and soy sauce. Enjoy!

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