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Chinese Pork Dumplings (Jiaozi) Recipe

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★★★★

3.9 from 67 reviews

This classic Chinese Dumplings recipe features a delicious pork and Napa cabbage filling wrapped in homemade dough, pan-fried to golden perfection and steamed to juicy tenderness. Perfect as an appetizer or main dish, these dumplings combine a savory marinated pork mixture with the delicate crunch of cabbage, all encased in a tender, handmade wrapper. The cooking method includes a traditional combination of pan-frying and steaming to achieve a flavorful and textured result.

Ingredients

Scale

Dough

  • 3 cups all purpose flour (plain flour)
  • 1 cup room temperature water

Filling

  • 1 lb ground pork
  • 1/2 cup green onion, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon salt (for filling)
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 lb Napa (Chinese) cabbage
  • 1 teaspoon salt (extra for cabbage)

For Cooking

  • Vegetable oil (for pan frying)
  • Water (for steaming and boiling)

Instructions

  1. Prepare the filling: In a large bowl, combine ground pork, chopped green onion, ginger, sesame oil, 1 teaspoon salt, soy sauce, 2 tablespoons vegetable oil, and one beaten egg. Mix thoroughly by hand or with a mixer until well combined. Set aside to marinate for 1 to 2 hours to enhance the flavors.
  2. Prepare the cabbage: Cut Napa cabbage crosswise into thin strips, then chop these strips into very small pieces. Place cabbage in a bowl, sprinkle with 1 teaspoon salt, and let it sit for 30 minutes. Afterward, squeeze out any excess water to prevent sogginess in the filling.
  3. Combine cabbage with pork: Mix the drained cabbage into the marinated pork mixture thoroughly to form the final dumpling filling.
  4. Make the dough: In a large bowl, mix 3 cups flour with 1 cup room temperature water until a soft dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
  5. Divide and roll dough: Divide the dough in half and shape each half into a 12-inch long roll. Cut each roll into 1/2 inch pieces. Take each piece, roll into a ball, and flatten it with the heel of your hand.
  6. Roll wrappers: Using a rolling pin and your non-dominant hand to turn the dough frequently, roll each piece into a thin round wrapper that is thicker in the center and thinner at the edges to hold the filling securely.
  7. Fill dumplings: Place a wrapper on your palm and add about one tablespoon of filling in the center. Fold the wrapper over and pinch the edges together tightly. Flatten the bottom slightly and create a few pleats along the edge to shape a pouch.
  8. Pan-fry dumplings: Heat 1/2 tablespoon vegetable oil in a large non-stick frying pan with a lid over medium heat. Arrange dumplings in a single layer, leaving about 1 cm between each. Cover and cook for 3 minutes.
  9. Steam in pan: Add 1/3 cup water to the pan and immediately cover with the lid. Continue cooking until the water evaporates and the bottoms of the dumplings turn golden brown and crispy.
  10. Boil remaining dumplings: Fill a large saucepan halfway with water and bring to a boil. Add 20-25 dumplings and stir gently to prevent sticking. Add 1 tablespoon vegetable oil and cover with a lid.
  11. Steam dumplings in boiling water: When dumplings float to the surface, add 1 cup water and cover again. Repeat this steaming addition one more time (or twice if dumplings are frozen) to cook the dumplings thoroughly.
  12. Serve: Use a slotted spoon to remove the dumplings from the boiling water and transfer them to a serving dish. Serve hot with soy sauce or your preferred dipping sauce.

Notes

  • Marinating the pork mixture for 1-2 hours enhances the filling’s flavor and tenderness.
  • Squeezing out excess cabbage water prevents soggy filling and helps maintain dumpling structure.
  • Rolling the wrappers thinner at the edges helps seal the dumplings better and creates a more delicate texture.
  • You can freeze the uncooked dumplings; when cooking from frozen, increase steaming times accordingly.
  • Ensure enough space between dumplings when frying to avoid sticking and uneven cooking.

Keywords: Chinese dumplings, pork dumplings, homemade dumplings, pan-fried dumplings, Asian appetizer, Chinese cuisine, dumpling recipe

Find it online: https://epicrecipebox.com/chinese-pork-dumplings-jiaozi-recipe/