📝 About This Recipe
Jiaozi are a cornerstone of Chinese culinary heritage, symbolizing wealth and family togetherness, especially during the Lunar New Year. These handmade dumplings feature a juicy filling of seasoned ground pork and sweet, crunchy Napa cabbage, all encased in a tender, silky wrapper made from scratch. Whether boiled for a comforting, soft texture or steamed to showcase their delicate pleats, they offer an explosion of savory umami and fresh aromatics in every bite.
🥗 Ingredients
For the Handmade Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (adjust slightly as needed)
- 1/4 teaspoon Salt
For the Savory Filling
- 1 pound Ground pork (ideally 70/30 meat-to-fat ratio)
- 2 cups Napa cabbage (very finely minced)
- 3-4 stalks Green onions (finely chopped)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper
- 1 teaspoon Kosher salt (divided)
For the Dipping Sauce
- 3 tablespoons Chinkiang black vinegar
- 1 tablespoon Light soy sauce
- 1-2 teaspoons Chili oil with crunch (to taste)
- 1 teaspoon Fresh ginger (cut into thin matchsticks)
👨🍳 Instructions
-
1
In a large bowl, mix the flour and salt. Gradually add warm water while stirring with chopsticks or a fork until a shaggy dough forms. Knead by hand for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
-
2
While the dough rests, place the minced Napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes, then use a kitchen towel or your hands to squeeze out as much excess liquid as possible. This prevents soggy dumplings.
-
3
In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, grated ginger, and garlic.
-
4
Add the soy sauce, Shaoxing wine, sesame oil, white pepper, and remaining salt to the pork mixture. Stir vigorously in one direction (clockwise or counter-clockwise) for 2-3 minutes until the mixture becomes pasty and 'sticky.' This develops the texture of the filling.
-
5
Divide the rested dough into four equal pieces. Roll one piece into a long rope about 1 inch in diameter. Cut the rope into small pieces (about 12-15 grams each).
-
6
Dust each small piece with flour and flatten into a disc with your palm. Use a small rolling pin to roll the disc into a 3-inch circle, aiming for edges that are thinner than the center.
-
7
Place about 1 tablespoon of filling in the center of a wrapper. Fold the wrapper in half and pinch the top center. Create 3-4 pleats on each side, folding towards the center, and press firmly to seal.
-
8
Repeat the process until all filling and dough are used, placing finished dumplings on a parchment-lined tray dusted with flour.
-
9
To boil: Bring a large pot of water to a rolling boil. Carefully drop 10-12 dumplings in. When the water returns to a boil, add half a cup of cold water. Repeat this cold-water addition three times. Once the dumplings float and the skins look translucent and slightly wrinkled, they are done (about 5-7 minutes total).
-
10
To steam: Line a bamboo steamer with cabbage leaves or parchment paper. Arrange dumplings without touching. Steam over boiling water for 10-12 minutes.
-
11
While the dumplings cook, whisk together the black vinegar, soy sauce, chili oil, and ginger matchsticks in a small dipping bowl.
-
12
Remove dumplings with a slotted spoon and serve immediately while steaming hot with the prepared dipping sauce.
💡 Chef's Tips
Use pork with a higher fat content (at least 20-30%) to ensure the filling stays moist and juicy. Always stir the meat filling in one direction to emulsify the fats and proteins, resulting in a bouncy texture rather than a crumbly one. Don't skip the step of salting and squeezing the cabbage; excess moisture will cause the wrappers to tear during cooking. If the dough feels too dry, add water one teaspoon at a time; if too sticky, add a dusting of flour. To freeze, place uncooked dumplings on a tray in the freezer until solid, then transfer to a bag for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of Smashed Cucumber Salad with garlic and sesame to cut through the richness. Pair with a glass of chilled Jasmine tea or a crisp lager beer. Offer a small bowl of extra crispy chili oil for those who prefer more heat. Serve as part of a Dim Sum spread alongside scallion pancakes and steamed bok choy. Drizzle a little extra toasted sesame oil over the boiled dumplings just before serving to prevent sticking and add aroma.