Chinese Dumplings (Jiaozi)
Homemade Chinese dumplings with a juicy pork and vegetable filling. Boil, steam, or pan-fry — they are delicious every way.
Prep: 40 minutes. Cook: 10 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 300g minced pork
- 200g Chinese cabbage (napa cabbage), finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 pack round dumpling wrappers (about 50)
- Salt and pepper
- Dipping sauce: soy sauce, rice vinegar, chilli oil
Instructions
- Chop cabbage finely. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess water.
- Mix pork, drained cabbage, spring onions, soy sauce, sesame oil, ginger, and pepper.
- Place 1 teaspoon of filling on a dumpling wrapper.
- Wet the edges with water. Fold in half and pleat the edges to seal.
- To boil: Bring a large pot of water to boil. Drop dumplings in. When they float, cook for 2 more minutes.
- To pan-fry: Heat oil in a pan. Place dumplings flat-side down. Cook for 2 minutes until golden. Add 3 tablespoons water and cover. Steam for 5 minutes.
- Serve with dipping sauce: soy sauce, rice vinegar, and a drizzle of chilli oil.
Tips for Helpers
- Squeeze the water out of the cabbage well — too much moisture makes dumplings soggy.
- Freeze uncooked dumplings on a tray, then bag them. Cook from frozen (add 2 minutes).
- Pleating takes practice — simple folds work fine for beginners.
Ingredient Substitutions
- Use chicken or prawn for the filling.
- Use regular cabbage if napa cabbage is unavailable.