Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Ingredients
14 items- all-purpose flour 400 g
- water 220 ml
- ground pork (30% fat) 300 g
- Napa cabbage 300 g
- scallions 1
- ginger 10 g piece
- light soy sauce 2 tbsp (30 ml)
- dark soy sauce 1 tsp (5 ml)
- oyster sauce 1 tbsp (15 ml)
- sesame oil 2 tsp (10 ml)
- white pepper 1/2 tsp
- salt to taste (approx 1 tsp)
- sugar 1/2 tsp
- broth or water 2 tbsp (30 ml)
Nutrition
Steps （8 steps）
Knead the dough: Mix 400g all-purpose flour and 1/2 tsp salt in a large bowl. Gradually add 220 ml room temperature water, stirring with chopsticks until shaggy. Then knead by hand until smooth and elastic, about 10 minutes; add a little water if too dry or flour if too sticky. Cover with a damp cloth and rest for 30 minutes to relax the gluten, making rolling easier.
Prepare the cabbage: Wash and drain 300g Napa cabbage, finely chop it, place in a bowl, sprinkle with 1 tsp salt, toss, and let stand for 10 minutes to release moisture. Wrap the cabbage in cheesecloth or a fine sieve and squeeze out as much liquid as possible. This step is crucial to prevent a watery filling.
Make the filling: In a large bowl, combine 300g ground pork, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp white pepper, 1/2 tsp sugar, and salt to taste. Stir vigorously in one direction for about 2 minutes. Gradually add 2 tbsp broth or water, stirring until fully absorbed and the mixture becomes sticky and cohesive. Mix in the squeezed cabbage, chopped scallion, and 2 tsp sesame oil until well combined. Cover and refrigerate.
Roll out the wrappers: After resting, knead the dough briefly and shape into a long log about 2 cm in diameter. Cut into small pieces about 10 g each. Lightly flour your palm, press each piece flat, and roll out with a rolling pin from the edges toward the center to form a round wrapper about 8 cm in diameter, slightly thicker in the middle and thinner at the edges. Rotate the wrapper as you roll for even thickness. Cover with a damp cloth.
Assemble the dumplings: Take one wrapper, place about 15g of filling in the center. Fold in half and pinch the middle firmly. Then pleat and seal from one side to the other, pressing tightly to avoid air pockets and ensure a tight seal. Alternatively, crimp the edges simply. Place finished dumplings on a tray dusted with flour, bottom side dipped in flour to prevent sticking.
Cook the dumplings: Bring a large pot of water (at least 2/3 full) to a rolling boil over high heat. Gently drop in the dumplings (about 20–25) and stir with the back of a spoon along the edge to prevent sticking. Continue boiling; when the water comes to another boil, add 1/2 cup cold water (about 100 ml). Repeat this process twice more (adding cold water three times total). Once the dumplings float and the skins become translucent and puffy, cook for another 2 minutes. Ensure the filling is fully cooked.
Prepare dipping sauce: While waiting, prepare the dipping sauce. In a small bowl, combine 1 tsp minced garlic, 2 tbsp black vinegar (or rice vinegar), 1 tbsp light soy sauce, 1 tsp chili oil, and a few drops of sesame oil. Top with chopped cilantro or scallions and stir.
Serve: Using a slotted spoon, remove the cooked dumplings, drain well, and transfer to a serving plate. Optionally drizzle with a little sesame oil to prevent sticking. Serve immediately with the dipping sauce. Leftovers can be frozen (lay flat first) or pan-fried.
Tips
1. Adding salt to the dough strengthens the gluten. 2. Squeeze the cabbage thoroughly to prevent a watery filling. 3. Always stir the meat filling in one direction to develop a bouncy texture. 4. Adding cold water three times while boiling yields chewy, intact skins. 5. For pan-fried dumplings, heat oil in a skillet, place uncooked dumplings, fry until golden on the bottom, add water (2/3 up the dumplings), cover and steam over medium heat until water evaporates.
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