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Pork and Cabbage Dumplings (Jiaozi)

Name: Pork and Cabbage Dumplings (Jiaozi)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: About 40 dumplings
Cuisine: Chinese
Ingredients: 454 g / 1 lb ground pork, not too lean; 3 cups napa cabbage, finely chopped; 6 g / 1 tsp table salt, for the cabbage; 2 tbsp soy sauce; 1 tbsp Shaoxing rice wine, or dry sherry; 1 tbsp toasted sesame oil; 1 tbsp fresh ginger, minced; 3 green onions, finely chopped; 57 g / 1/4 cup water, cold; 40 round dumpling wrappers, store-bought; 25 g / 2 tbsp vegetable oil, for pan-frying; 3 tbsp soy sauce; 2 tbsp black vinegar, or rice vinegar; 1 tsp chili oil, optional

Juicy pork and napa cabbage dumplings, folded by hand and boiled or pan-fried into potstickers.

Makes: About 40 dumplings · Pan: Large pot or nonstick skillet with lid · Oven: Stovetop · Cuisine: Chinese

⚖ Scale this recipe Print

Ingredients

Volume	Grams
Filling
1 lb ground pork, not too lean	454 g
3 cups napa cabbage, finely chopped	—
1 tsp table salt, for the cabbage	6 g
2 tbsp soy sauce	—
1 tbsp Shaoxing rice wine, or dry sherry	—
1 tbsp toasted sesame oil	—
1 tbsp fresh ginger, minced	—
3 green onions, finely chopped	—
1/4 cup water, cold	57 g
To wrap and cook
40 round dumpling wrappers, store-bought	—
2 tbsp vegetable oil, for pan-frying	25 g
Dipping sauce
3 tbsp soy sauce	—
2 tbsp black vinegar, or rice vinegar	—
1 tsp chili oil, optional	—

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Toss the cabbage with the salt and let it sit 15 minutes. Squeeze out as much water as you can.
Stir the pork with the soy sauce, rice wine, sesame oil and ginger in one direction until sticky. Add the cold water a little at a time, stirring until absorbed, then mix in the cabbage and green onions.
Put a heaping teaspoon of filling in the center of a wrapper, wet the edge, fold into a half-moon, and pleat one side against the other to seal. Keep finished dumplings under a towel.
To boil: cook in plenty of boiling water; when they float, add 1 cup cold water, return to a boil, and repeat once more. Lift out when the filling is cooked through.
To pan-fry: heat the oil in a nonstick skillet, set the dumplings in flat-side down, and fry until golden. Add 1/3 cup water, cover, and steam 6–8 minutes until the water is gone and the bottoms crisp again.
Stir the dipping sauce together and serve.

Tips

Stirring the pork in one direction gives a springy, juicy filling.
Freeze uncooked dumplings on a floured tray, then bag them; cook straight from frozen.

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