📝 About This Recipe
Transport your kitchen to the heart of Northern China with these succulent, hand-folded dumplings. A cornerstone of Beijing cuisine, these Jiaozi feature a savory filling of ground pork infused with ginger and scallions, balanced by the natural sweetness of wilted Napa cabbage. Each bite offers a harmonious blend of chewy dough and a burst of flavorful juice, representing the ultimate comfort food for family gatherings and Lunar New Year celebrations.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (adjust slightly as needed for a smooth dough)
- 1/2 teaspoon Salt
The Filling
- 1 lb Ground pork (ideally 70/30 meat-to-fat ratio)
- 1/2 head Napa cabbage (finely minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 3 stalks Scallions (finely chopped)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon Ground white pepper
- 1 teaspoon Kosher salt (for drawing moisture from cabbage)
Dipping Sauce
- 3 tablespoons Chinkiang black vinegar (essential for authentic Northern flavor)
- 1 tablespoon Light soy sauce
- 1-2 teaspoons Chili oil with crunch (to taste)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
In a large bowl, mix the flour and salt. Gradually add warm water while stirring with chopsticks until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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2
Finely mince the Napa cabbage. Place it in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15 minutes to draw out excess water.
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3
Squeeze the cabbage firmly with your hands or a cheesecloth to remove as much liquid as possible. This prevents soggy dumplings.
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4
In a large mixing bowl, combine the ground pork, ginger, scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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5
Stir the pork mixture in one direction vigorously for 2-3 minutes. This 'emulsifies' the fat and protein, creating a springy, juicy texture.
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6
Fold the squeezed cabbage into the pork mixture until evenly incorporated. Set aside.
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7
Divide the rested dough into 4 equal pieces. Roll one piece into a long rope (about 1 inch thick) and cut into small gnocchi-sized nuggets.
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8
Flatten each nugget with your palm, then use a small rolling pin to roll into a 3-inch circle. Aim for thinner edges and a slightly thicker center.
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9
Place a rounded tablespoon of filling in the center of the wrapper. Fold the dough over and pleat the edges to seal securely, ensuring no air pockets remain.
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10
Bring a large pot of water to a rolling boil. Carefully drop 10-15 dumplings in, stirring gently so they don't stick to the bottom.
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11
When the water returns to a boil, add half a cup of cold water. Repeat this process twice more (the 'three boils' method) to ensure the filling is cooked through while keeping the skins chewy.
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12
Once the dumplings float and the skins look translucent and slightly wrinkled, remove them with a slotted spoon.
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13
Whisk the dipping sauce ingredients together in a small bowl and serve immediately while the dumplings are steaming hot.
💡 Chef's Tips
Always stir your filling in one single direction to develop the meat's 'glue,' which traps the juices inside. Don't skip the resting period for the dough; it relaxes the gluten and makes rolling much easier. If using store-bought wrappers, dampen the edges with a little water to ensure a tight seal. To freeze, place uncooked dumplings on a parchment-lined tray in the freezer until solid, then transfer to a bag. Ensure the cabbage is very dry; any leftover moisture will make the wrappers tear during cooking.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to cut through the richness. Pair with a hot bowl of the dumpling cooking water (Miantang), a traditional Northern way to aid digestion. Offer a plate of raw garlic cloves on the side for an authentic, pungent Beijing experience. Serve alongside a crisp Tsingtao beer or a pot of hot Jasmine tea. For a different texture, pan-fry leftover boiled dumplings the next day for 'potsticker' style results.