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Authentic Chinese Jiaozi (Traditional Dumplings)

A plate of golden-brown, pan-fried Traditional Chinese Dumplings catching the sunlight.
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Learn how to make traditional Chinese Jiaozi from scratch, including the perfect dough, a classic pork and cabbage filling, and essential folding and cooking techniques.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup warm water (plus extra for sealing)
  • 1 pound ground pork (about 20% fat)
  • 1 pound Napa cabbage, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil (for filling)

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  2. Prepare the Filling: Place the chopped Napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 15 minutes to draw out moisture. Squeeze the cabbage firmly to remove as much water as possible.
  3. Mix the Filling: In a separate bowl, combine the ground pork, squeezed cabbage, soy sauce, rice wine, sesame oil, ginger, white pepper, and vegetable oil. Mix vigorously in one direction until the mixture becomes sticky and uniform. This develops the texture.
  4. Shape the Wrappers: 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. Roll each piece into a small ball. On a lightly floured surface, use a small rolling pin to roll each ball into a thin, round wrapper, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  5. Fill and Fold: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half over the filling to create a half-moon shape. Create small pleats along one edge, pressing them firmly against the flat back edge to seal the dumpling completely. Repeat with remaining wrappers and filling.
  6. Cook the Dumplings (Boiling Method): 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. When the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. After the third boil, the dumplings will float and look slightly puffy. Remove them with a slotted spoon.
  7. Cook the Dumplings (Potsticker Method): Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Place dumplings flat-side down in the pan, leaving space between them. Cook for 2 to 3 minutes until the bottoms are golden brown. Pour in about 1/2 cup of water, immediately cover the pan, and reduce heat to medium. Steam for 6 to 8 minutes, or until the filling is cooked through. Remove the lid and cook for 1 minute more to crisp the bottoms again.

Notes

  • For an authentic dipping sauce, mix 3 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sesame oil, and a pinch of chili flakes.
  • If you prefer steamed dumplings, arrange them in a bamboo steamer lined with parchment paper and steam over boiling water for 10 to 12 minutes.
  • You can substitute ground chicken or shrimp for the pork in the filling mixture.

Nutrition

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