📝 About This Recipe
A cornerstone of Lunar New Year celebrations, these Jiaozi represent wealth and togetherness, their crescent shape echoing the silver ingots of ancient China. Each bite offers a harmonious blend of succulent ground pork, crisp napa cabbage, and aromatic aromatics encased in a silky, handmade dough. Making these dumplings is a cherished tradition of 'tuan yuan' (reunion), bringing families together around the table to wrap, cook, and feast on the promise of a prosperous year ahead.
🥗 Ingredients
The Handmade Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (adjust slightly as needed for a smooth dough)
- 1/4 teaspoon Salt
The Savory Filling
- 1 pound Ground pork (ideally 70/30 meat-to-fat ratio for juiciness)
- 3 cups Napa cabbage (very finely minced)
- 1 teaspoon Kosher salt (to draw moisture from cabbage)
- 1 tablespoon Fresh ginger (peeled and grated)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (finely chopped)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine (can substitute dry sherry)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper (ground)
The Signature Dipping Sauce
- 3 tablespoons Chinkiang black vinegar (substitute balsamic if unavailable)
- 1 tablespoon Soy sauce
- 1-2 teaspoons Chili oil (with flakes)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
Prepare the dough by mixing flour and salt in a large bowl. Gradually add warm water, stirring with chopsticks until a shaggy ball forms. Knead by hand for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and rest for at least 30 minutes.
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2
While the dough rests, toss the minced napa cabbage with 1 teaspoon of salt in a bowl. Let it sit for 15 minutes to draw out excess water.
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3
Place the salted cabbage in a clean kitchen towel or cheesecloth and squeeze vigorously 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, garlic, scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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5
Stir the pork mixture in one direction (clockwise) for 2-3 minutes until the meat becomes tacky and paste-like. Fold in the squeezed cabbage until evenly distributed.
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6
Divide the rested dough into 4 equal pieces. Roll one piece into a long rope (about 1 inch thick) and cut into 10-12 small discs. Keep the remaining dough covered.
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7
Dust a disc with flour and flatten with your palm. Use a small rolling pin to roll it into a 3-inch circle, making the edges slightly thinner than the center.
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8
Place a rounded tablespoon of filling in the center of the wrapper. Fold the dough over and pleat the edges to seal, ensuring there are no air bubbles trapped inside.
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9
Repeat the process until all filling and dough are used, placing finished dumplings on a parchment-lined tray dusted with flour.
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10
To cook (Boiling method): Bring a large pot of water to a rolling boil. Carefully drop in 10-15 dumplings. When the water returns to a boil, add half a cup of cold water (this ensures the filling cooks without the skin breaking).
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11
Repeat the cold water addition two more times when the water boils again. Once the dumplings float and the skins look slightly translucent and puffy, they are ready.
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12
Remove with a slotted spoon and serve immediately with the prepared dipping sauce.
💡 Chef's Tips
Always stir your meat filling in one direction to develop the proteins; this creates a tender, bouncy texture rather than a crumbly one. Don't skip the cabbage-squeezing step, as the moisture released during cooking will cause the wrappers to burst. If you are a beginner at pleating, a simple half-moon 'pinch' seal works perfectly fine—the seal is more important than the aesthetics. You can freeze uncooked dumplings on a tray until solid, then transfer to a bag; cook them directly from frozen by adding an extra 2 minutes to the boil time. For 'Potstickers,' pan-fry the bottoms in a little oil until golden, add 1/4 cup water, cover to steam for 5 minutes, then uncover to crisp up again.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad seasoned with garlic and black vinegar to cut through the richness. Pair with a warm cup of Jasmine or Oolong tea to aid digestion. Offer a small bowl of the dipping sauce to each guest for individual dipping. For a full New Year's spread, serve alongside Longevity Noodles and a whole steamed fish. A crisp, cold lager or a dry Riesling also pairs beautifully with the savory pork and ginger notes.