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Authentic Pork and Cabbage Jiaozi (Traditional Chinese Dumplings)

A plate of freshly steamed Traditional Chinese Dumplings with crimped edges, set near a window.
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Learn to make delicious, authentic Chinese dumplings from scratch, complete with homemade wrappers and easy pleating instructions. These pork cabbage dumplings are perfect for Lunar New Year or freezing for later.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup warm water (plus more if needed)
  • 1 pound ground pork
  • 1 pound Napa cabbage, finely chopped
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1 teaspoon grated fresh ginger

Instructions

  1. Make the dough: Combine the flour and warm water in a bowl. Mix until a shaggy dough forms. Knead 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: Place the chopped cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much excess water as possible. This step is key for non-soggy dumplings.
  3. Mix the filling: In a large bowl, combine the ground pork, drained cabbage, scallions, soy sauce, rice wine, sesame oil, salt, white pepper, sugar, and ginger. Mix vigorously in one direction until the mixture becomes sticky and well combined.
  4. Roll 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 and flatten it slightly. Use a small rolling pin to roll each piece into a thin, round wrapper, about 3 inches in diameter, keeping the edges thinner than the center.
  5. Assemble 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 the dumpling tightly.
  6. 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.
  7. Serve immediately with your favorite dipping sauce.

Notes

  • For freezer friendly dumplings: Place uncooked dumplings on a parchment-lined baking sheet without touching. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • Ethan’s Tip: A tiny pinch of cinnamon in the pork filling really brings out the savory flavor of the meat. Trust me on this one!
  • If you prefer pan-fried dumplings (potstickers), boil them first until they float, then sear them in a hot, oiled skillet until the bottoms are golden brown.

Nutrition

Find it online: https://tastytipster.com/traditional-chinese-dumplings-pork-cabbage-recipe/