Jiaozi (Boiled Chinese Dumplings with Pork and Cabbage)

  • Total time - 1 hour
  • Preparation - 45 minutes
  • Cooking time - 15 minutes
  • Servings: 4
  • Country: China
Chinese Jiaozi dumplings, arranged on a plate ready to be served with sauce.

Jiaozi are more than just a meal; they are a symbol of prosperity and family, and their preparation and sharing is a deeply rooted tradition in China. With this recipe, you can enjoy the authentic, soft, and juicy taste of true boiled Jiaozi right at home.

Ingredients

For the Filling

  • 250 g ground pork
  • 1 cup Napa cabbage, finely chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • white pepper

For the Wrappers

  • 1 package store-bought dumpling wrappers

For the Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • chili oil (optional)

Instructions

Step 1: Prepare the filling

Finely chop the Napa cabbage and sprinkle with salt. Let it sit for 15 minutes, then squeeze out all the excess water. In a large bowl, combine the squeezed cabbage, ground pork, minced ginger and garlic, soy sauce, sesame oil, rice wine, and white pepper. Mix the ingredients in one direction until the mixture becomes pasty and cohesive.

Step 2: Fill and shape the dumplings

Take one dumpling wrapper. Place a small spoonful of the filling in the center. Lightly wet the edge of the wrapper with water. Fold the wrapper in half to form a half-moon shape. Pinch the edges together to seal. For a classic look, you can create small pleats along the sealed edge.

Step 3: Boil the Jiaozi

Bring a large pot of water to a rolling boil. Carefully drop the dumplings into the water, being careful not to overcrowd the pot. Gently stir to prevent sticking. When the dumplings float to the surface, add half a cup of cold water. Bring it back to a boil, and once they float again, add another half cup of cold water. Repeat this step once more (for a total of three times adding cold water). The dumplings are ready when they are floating, plump, and the wrappers are soft and translucent.

Step 4: Prepare the sauce and serve

In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili oil. Serve the hot dumplings immediately with the prepared dipping sauce.