Chinese Pork Dumplings (Jiaozi) Recipe

There is something truly magical about making and sharing a batch of homemade Chinese Pork Dumplings, and that’s exactly what the Chinese Pork Dumplings (Jiaozi) Recipe brings to your kitchen. This recipe is a beautiful harmony of seasoned ground pork, crunchy Napa cabbage, and delicately handmade dumpling wrappers coming together to create a dish that’s both comforting and incredibly satisfying. Whether you’re new to dumpling-making or a seasoned pro, these jiaozi invite you to experience an authentic taste of Chinese cuisine wrapped in tradition and love.

Ingredients You’ll Need

The ingredients for this Chinese Pork Dumplings (Jiaozi) Recipe are wonderfully straightforward but absolutely essential. Each component plays its own role in building the layers of flavor, texture, and character in the dumplings, from the tender pork filling to the silky wrappers that hold it all together.

• 3 cups all purpose flour (plain flour): This forms the base of the dumpling wrappers, giving them the perfect chewiness after kneading.
• 1 cup room temperature water: Essential for hydrating the flour and forming a smooth dough.
• 1 lb ground pork: The star protein, providing richness and savory flavor.
• 1/2 cup green onion, finely chopped: Adds freshness and a mild, peppery bite to the filling.
• 1 teaspoon finely chopped ginger: Gives a warming zest and characteristic Chinese seasoning.
• 1 teaspoon sesame oil: Brings a deep, nutty aroma that elevates the pork mixture.
• 1 teaspoon salt: Balances the flavors perfectly.
• 1/4 cup soy sauce: Adds umami depth and a subtle salty-sweetness.
• 2 tablespoons vegetable oil: Keeps the filling moist and flavorful.
• 1 large egg: Binds the filling ingredients together for a cohesive texture.
• 1 lb Napa (Chinese) cabbage: Adds crunch and moisture, lightening the richness.
• 1 teaspoon salt (extra): Helps draw out excess moisture from the cabbage.
• Vegetable oil (for cooking): Needed to crisp the dumplings during pan-frying.
• Water (for boiling and steaming): Used in cooking the dumplings perfectly through.

How to Make Chinese Pork Dumplings (Jiaozi) Recipe

Step 1: Prepare the Pork Filling

Begin by mixing the ground pork, finely chopped green onions, ginger, sesame oil, salt, soy sauce, vegetable oil, and egg in a large bowl. Using your hands is best to really incorporate everything evenly, but a stand mixer works too. This step is key since it allows all the flavors to meld and the pork to absorb those delicious seasonings. Once mixed, cover and let it marinate for one to two hours to deepen the flavor.

Step 2: Prepare the Napa Cabbage

While the pork marinates, thinly slice the Napa cabbage into tiny pieces. Place the cabbage in a bowl, sprinkle with a teaspoon of salt, and let it rest for 30 minutes. This process draws out excess water, which you’ll need to squeeze out completely to avoid soggy filling. Once drained, mix the cabbage thoroughly into the marinated pork mixture for a perfect balance of texture and moisture.

Step 3: Make the Dumpling Dough

Mix the flour and room temperature water in a large bowl until a soft dough forms. Transfer to a lightly floured surface and knead for around 10 minutes until the dough becomes smooth and elastic. A well-kneaded dough is crucial for thin, pliable wrappers that hold up beautifully to folding and cooking.

Step 4: Shape the Dumpling Wrappers

Divide the dough in half, shape into two 12-inch long rolls, and cut into 1/2-inch pieces. Roll each piece into a ball and then flatten it with your hand. Using a rolling pin, roll out each piece into a thin wrapper. Turn the dough as you roll to make the center slightly thicker than the edges—this ensures the dumplings won’t tear when filled.

Step 5: Assemble the Dumplings

Place a wrapper in the palm of your hand and spoon about a tablespoon of filling into the center. Fold the wrapper over and pinch the edges together tightly, creating pleats to form a neat pouch. Flatten the bottom slightly so the dumpling sits upright. Take your time with this step—it’s where the dumplings transform from ingredients to something truly special.

Step 6: Cook the Dumplings

Heat 1/2 tablespoon vegetable oil in a non-stick pan over medium heat. Arrange the dumplings in a single layer with space between them. Cover and cook for 3 minutes to crisp the bottoms. Pour in 1/3 cup water and cover again until the water evaporates and the dumpling bottoms turn golden brown. Alternatively, boil dumplings in plenty of water with a splash of vegetable oil to keep them from sticking, following a series of water additions as they float to finish cooking.

How to Serve Chinese Pork Dumplings (Jiaozi) Recipe

Garnishes

A simple garnish can take your Chinese Pork Dumplings (Jiaozi) to the next level. Fresh chopped scallions, a sprinkle of toasted sesame seeds, or a drizzle of chili oil adds color and bursts of additional flavor that beautifully complement the filling.

Side Dishes

These dumplings are perfect alongside a light cucumber salad or steamed greens like bok choy to provide a refreshing contrast. A small bowl of hot and sour soup or miso soup also pairs delightfully, making your meal balanced and inviting.

Creative Ways to Present

Plating your dumplings in a bamboo steamer lined with parchment paper enhances the authenticity and keeps them moist. You can also arrange them on a large platter with a variety of dipping sauces such as soy sauce, black vinegar, and garlic chili paste for a fun interactive experience.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Pork Dumplings (Jiaozi) keep wonderfully in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat gently to preserve their juicy filling and tender wrappers.

Freezing

For longer storage, freezing is your best friend. Arrange the uncooked dumplings on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag. This way, you can have fresh-tasting dumplings ready whenever the craving strikes.

Reheating

To reheat, steam or pan-fry frozen dumplings straight from the freezer. This keeps them moist inside with delightful crispy bottoms if pan-fried. Avoid microwaving as it can make the dough tough and chewy.

FAQs

Can I use ground chicken or beef instead of pork?

Absolutely! While pork is traditional and gives the most authentic texture, ground chicken or beef can be substituted. Adjust seasonings slightly to match the flavor profile of the meat you choose.

How do I prevent dumplings from sticking together during cooking?

When boiling, add a little vegetable oil to the water and stir gently after adding dumplings. For freezing, ensure each dumpling is individually frozen on a tray before storing to avoid clumping.

Is it necessary to make the wrappers from scratch?

Homemade wrappers add an unbeatable freshness and tenderness, but store-bought dumpling wrappers are a convenient alternative that still make delicious dumplings.

What is the best dipping sauce for these dumplings?

A classic dipping sauce is a combination of soy sauce, black vinegar, and a hint of chili oil. You can also add minced garlic or sesame seeds for extra flavor.

Can I steam the dumplings instead of pan-frying or boiling?

Yes! Steaming is a fantastic option that keeps the dumplings tender and juicy without the crispy texture. Use a bamboo or metal steamer lined with parchment paper or cabbage leaves to prevent sticking.

Final Thoughts

There is nothing quite like the joy and satisfaction of making Chinese Pork Dumplings (Jiaozi) Recipe from scratch. It’s a fun, hands-on experience that brings loved ones together and results in a delicious meal bursting with layers of flavor and tradition. I can’t wait for you to try this recipe and hopefully create your own cherished family favorite.

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