These delicate Chinese dumplings feature a tender wrapper encasing a savory filling of seasoned pork and vegetables, creating pockets of authentic flavor. Whether steamed or pan-fried, jiaozi are perfect as an appetizer, side dish, or light meal that will impress family and friends with their beautiful pleated presentation.
⏱️70 min
📊Medium
👥4 servings
🍽️Starter
meatfamilyfestive
Ingredients
300 gall-purpose flour
150 mlhot water
300 gground pork
200 gnapa cabbage
2 piecesgreen onions
2 tbspsoy sauce
1 tbspsesame oil
1 tbspginger
2 clovesgarlic
0.5 tspsalt
Instructions
1MAKE THE DOUGH: In a large mixing bowl, combine 300g of all-purpose flour with 0.5 tsp salt. Slowly pour 150ml of hot water (approximately 70-80°C) into the flour while mixing with chopsticks or a wooden spoon, stirring constantly to incorporate the water evenly. Continue mixing until the mixture comes together and is no longer wet, then let it cool slightly before kneading by hand for 8-10 minutes until the dough becomes smooth, elastic, and slightly glossy. The dough should be firm but not dry; if it's too sticky, dust with a little more flour. Cover with a damp cloth and let rest for 20-30 minutes at room temperature.
2PREPARE THE FILLING: Finely chop 200g of napa cabbage and place it in a colander, then sprinkle with a pinch of salt and let sit for 5 minutes to draw out excess moisture. Squeeze the cabbage gently to remove as much liquid as possible, then transfer to a large bowl. Mince 2 cloves of garlic and 1 tbsp of fresh ginger, then finely chop 2 green onions. Add 300g of ground pork to the cabbage along with the garlic, ginger, and green onions, stirring well to combine.
3SEASON THE FILLING: Pour 2 tbsp of soy sauce and 1 tbsp of sesame oil into the pork and vegetable mixture, then stir thoroughly in one direction (clockwise or counterclockwise) for 2-3 minutes until the filling becomes sticky and cohesive. This directional stirring helps bind the ingredients together and creates a better texture. Taste and adjust seasoning with additional salt if needed. Set the filling aside at room temperature while you prepare the wrappers.
4ROLL AND CUT THE WRAPPERS: On a lightly floured work surface, roll the rested dough into a long rope about 2cm in diameter, then cut it into 20-24 equal pieces. Take each piece and roll it into a small ball between your palms, then flatten it slightly with the heel of your hand. Using a small rolling pin or the bottom of a glass, roll each flat piece into a thin, circular wrapper about 8cm in diameter, ensuring the edges are thinner than the center (which helps with sealing). The wrapper should be thin enough to see light through it but sturdy enough not to tear.
5FILL AND PLEAT THE DUMPLINGS: Place about 1 tbsp of filling in the center of each wrapper, being careful not to overfill as this will prevent proper sealing. Wet the edges of the wrapper lightly with a damp finger, then fold the wrapper in half to create a half-moon shape and press the edges firmly to seal. To create the signature pleated appearance, use your thumb and forefinger to pinch and fold the dough along one edge while pressing it against the opposite sealed edge, creating 4-6 pleats. Place each finished dumpling on a parchment-lined plate or baking sheet, ensuring they don't touch to prevent sticking.
6STEAM THE DUMPLINGS: Bring water to a boil in a steamer pot with a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer basket in a single layer without overlapping, then cover with a lid. Steam for 12-15 minutes until the dumplings are translucent and the filling is cooked through (no pink pork should be visible). The dumplings will feel tender to the touch when done. Alternatively, for pan-fried dumplings, heat 1 tbsp of oil in a non-stick skillet over medium-high heat, add dumplings flat-side down, and fry until golden (about 3-4 minutes), then add 100ml of water, cover, and steam for 8-10 minutes until the water is absorbed and the bottoms are crispy.
7SERVE WITH DIPPING SAUCE: Remove the dumplings carefully from the steamer using tongs or a slotted spoon and arrange them on a serving plate. Prepare a simple dipping sauce by mixing 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and a small drizzle of hot chili oil or fresh minced chili peppers if desired. Serve the dumplings hot with the dipping sauce on the side, allowing guests to dip each dumpling lightly for maximum flavor. The dumplings are best enjoyed immediately while the wrappers are still tender.