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Authentic Pork and Cabbage Chinese Dumplings (Jiaozi)

Close-up of steamed and pan-fried Traditional Chinese Dumplings, one cut open showing the savory meat filling.
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Make delicious, traditional Chinese dumplings from scratch with this recipe for pork and cabbage filling and homemade wrappers. Perfect for Lunar New Year or any weeknight meal.

Ingredients

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

Instructions

  1. Make the dough: In a large bowl, combine the flour and warm water. 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 liquid as possible using your hands or a clean kitchen towel.
  3. In a separate bowl, combine the squeezed cabbage, ground pork, green onions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the filling is uniform and slightly sticky.
  4. Assemble the dumplings: 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.
  5. Roll each piece into a thin circle (about 3 inches in diameter) for your homemade dumpling wrappers. Keep unused dough covered.
  6. Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to form a half-moon shape, pinching the center closed. Create pleats along one edge, pressing firmly to seal the dumpling completely.
  7. Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, ensuring they do not stick together.
  8. Cook for 5 to 7 minutes, or until the dumplings float and the wrappers look slightly translucent and cooked through. Remove with a slotted spoon.

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 for up to 3 months. Cook directly from frozen, adding 2-3 minutes to the boiling time.
  • If you prefer pan-fried Chinese dumplings (potstickers), boil them first until they float, then sear them in a hot, oiled skillet until the bottoms are golden brown.
  • You can substitute ground chicken or turkey for the pork if you prefer a lighter flavor.

Nutrition

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