Description
Delicate, juicy, and rich with tradition, these classic Chinese jiaozi dumplings are filled with savory pork and cabbage, then steamed to perfection for a comforting meal or appetizer.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup cold water
- 1 pound ground pork
- 1 cup napa cabbage, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ cup green onion, finely sliced
Instructions
- In a bowl, mix flour and water to form a smooth dough. Cover and let rest for 30 minutes.
- Meanwhile, combine pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and green onion in a bowl. Mix thoroughly.
- Divide dough into small balls and roll into thin wrappers.
- Place a spoonful of filling in the center of each wrapper. Wet edges, fold, and pinch to seal tightly.
- Line a steamer with parchment or cabbage leaves. Arrange dumplings without touching.
- Steam over boiling water for 8 to 10 minutes until fully cooked and wrappers are slightly translucent.
- Optional: Pan-fry the steamed dumplings in a little oil until bottoms are golden for added texture.
- Serve hot with a dipping sauce of soy sauce, vinegar, and chili oil.
Notes
- Keep dumpling wrappers covered to prevent drying while folding.
- Do not overfill the dumplings to avoid breakage during steaming.
- Freeze uncooked dumplings on a tray before transferring to bags for later use.
- Reheat leftovers by steaming or pan-frying until heated through.
Nutrition
- Serving Size: 1 plate (approx. 6-8 dumplings)
- Calories: 310
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
Keywords: jiaozi, Chinese dumplings, pork dumplings, steamed dumplings, how to make jiaozi