Cai Ji Steamed Dumplings
Cai Ji steamed dumplings feature thin, translucent skins and a savory, juicy filling. Made by hand with traditional wrappers, they’re steamed to perfection, best enjoyed with vinegar and ginger for a flavorful family treat.
Ingredients
13 items- All-purpose flour 300g
- Warm water 150ml
- Ground pork (with some fat) 250g
- Napa cabbage 200g
- Fresh ginger 10g
- Scallions 2
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1 tsp (5ml)
- Salt 1 tsp (5g)
- Sugar 1 tsp (5g)
- White pepper a pinch
- Sesame oil 1 tbsp (15ml)
- Cooking oil 1 tbsp (15ml)
Nutrition
Steps （6 steps）
Place 300g flour in a bowl; gradually add 150ml warm water (35-40°C), stir into flakes, then knead into a smooth dough. Cover with a damp cloth and rest for 20 minutes.
Combine ground pork with ginger, scallions, light soy sauce, dark soy sauce, salt, sugar, and white pepper. Stir in one direction until sticky. Gradually add squeezed cabbage and cooking oil, mix well.
Roll rested dough into a log; cut into 10g portions. Dust with flour, flatten each portion, and roll out into a round wrapper (8cm diameter) with thick center and thin edges.
Take a wrapper, place about 15g filling in the center. Fold in half and pleat the edges with thumb and index finger; seal tightly. Arrange on steamer lined with damp cloth, leaving space.
Bring water to a boil in a steamer. Place steamer basket in, cover, and steam over medium-high heat for 10-12 minutes until wrappers translucent. Turn off heat and let stand for 2 minutes.
Remove dumplings and plate. For dipping sauce: mix 2 tbsp Chinese black vinegar, 1 tsp light soy sauce, and ginger shreds in a small bowl. Serve together.
Tips
Knead the dough until smooth and let it rest adequately for thin, shiny skins; stir the filling firmly in one direction to prevent it from becoming watery; steam over high heat and let rest for 2 minutes for a softer texture.
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