Jiaozi dumplings recipe

Hand rolled wrappers, thin at the rim and thick in the middle, around a pork filling beaten with water until it is juicy.

1 hour and 45 minutesmedium11 ingredients

Ingredients

• 300 g all purpose flour
• 230 ml water
• 300 g napa cabbage
• 250 g ground pork
• 15 g ginger
• 3 green onion
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1 tsp white pepper
• 1 tsp salt

How to make Jiaozi dumplings

1. Mix 300 g of flour with 230 ml of cold water, knead 8 to 10 minutes to a firm smooth dough, cover and rest it 30 to 60 minutes. That rest is what lets the wrapper stretch without tearing.
2. Mince 300 g of napa cabbage, toss it with 1 tsp of salt, wait 10 minutes, then wring it out in a towel. You should lose a good half cup of water, and a filling that keeps that water makes a soggy dumpling.
3. Stir 250 g of ground pork in one direction only with 15 g of minced ginger, 3 chopped green onions, 2 tbsp of light soy sauce, 1 tbsp of Shaoxing wine and 1 tsp of white pepper.
4. Beat in 230 ml of cold water a spoon at a time, always turning the same way, until every drop is absorbed and the mix is sticky. This is what makes the filling juicy rather than dense.
5. Fold in the squeezed cabbage and 1 tsp of sesame oil at the very end.
6. Roll the dough into 2 cm ropes, cut 10 g pieces, and roll each into an 8 cm round that is thinner at the edge than in the centre.
7. Put a heaped teaspoon of filling in the middle, fold in half and pleat one side against the flat side, pinching each fold shut.
8. Boil in plenty of water; when the dumplings float, add a cup of cold water and bring back to the boil, twice in all.
9. Lift them out and eat with black vinegar and slivered ginger rather than plain soy sauce.

Get Copper on the App Store

More dishes from China →