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Traditional Pork and Cabbage Jiaozi (Chinese Dumplings)

Four steamed Traditional Chinese Dumplings (likely Shumai style) served on a white plate near a window.
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Make authentic Chinese pork and cabbage dumplings with homemade wrappers. This recipe includes instructions for boiling and freezing.

Ingredients

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  • 1 pound ground pork
  • 3 cups Napa cabbage, finely chopped
  • 1/2 cup chopped fresh chives
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups all-purpose flour for wrappers
  • 3/4 cup hot water for wrappers

Instructions

  1. Prepare the filling: Place the chopped cabbage in a bowl and sprinkle with 1/2 teaspoon salt. Let sit for 10 minutes, then squeeze out as much liquid as possible using your hands or a clean cloth.
  2. In a large bowl, combine the drained cabbage, ground pork, chives, soy sauce, sesame oil, ginger, salt, and white pepper. Mix well until the mixture is uniform and slightly sticky.
  3. Prepare the wrappers: Place the flour in a bowl. Gradually add the hot water while mixing with chopsticks until shaggy pieces form. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  4. Divide the dough into four equal pieces. Roll each piece into a long rope about 1 inch thick. Cut each rope into 1-inch pieces.
  5. Roll each small piece into a thin circle, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  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 and crimp the edges to seal, creating pleats if desired.
  7. To cook immediately, bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, stirring gently so they do not stick to the bottom.
  8. When the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. The dumplings are done when they float and look plump, about 5 to 7 minutes total.
  9. Remove the dumplings with a slotted spoon and serve warm.

Notes

  • For freezing: 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 a few extra minutes to the cooking time.
  • You can substitute ground chicken or turkey for the pork.
  • Serve with a dipping sauce made from soy sauce, vinegar, and chili oil.

Nutrition

Find it online: https://cookingbycarla.com/traditional-chinese-dumplings-recipe/