Cooking Lucid
Jiaozi (Chinese Dumplings)
Handmade pork and cabbage dumplings with pleated edges — pan-fried until crispy on the bottom and steamed until tender. The ultimate Chinese home cooking project.
Prep 1h
Cook 20 min
Total 1h 20m
Serves 6
Ingredients
Step 1 — Make the filling
- 1 lb ground pork
- 3 cups napa cabbage (finely chopped, salted and squeezed dry)
- 3 green onions (minced)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp fresh ginger (grated)
- 1 tsp sugar
- ½ tsp white pepper
Step 2 — Wrap the dumplings
- 1 package round dumpling wrappers (50 count)
- Small bowl of water (for sealing)
Step 3 — Cook and serve
- 3 tbsp vegetable oil
- 1 cup water
- Black vinegar dipping sauce
- Chili oil
- Fresh ginger (julienned)
Instructions
- 1
Make the filling
Combine pork, squeezed cabbage, green onions, soy sauce, sesame oil, Shaoxing wine, ginger, sugar, and white pepper. Mix vigorously in one direction until sticky and well combined. Refrigerate 30 minutes.
- 2
Wrap the dumplings
Place 1 tablespoon filling in the center of each wrapper. Wet edges with water, fold in half, and pleat one side while pressing to seal. Place on a parchment-lined tray. Makes about 50 dumplings.
- 3
Pan-fry and steam
Heat oil in a large skillet over medium-high. Arrange dumplings flat-side down in a single layer. Cook 2 minutes until bottoms are golden. Add water, cover immediately, and steam 6–8 minutes until cooked through. Uncover and cook 1 more minute to re-crisp bottoms. Serve with black vinegar, chili oil, and ginger.
Nutrition per serving: 340 cal · 18g protein · 32g carbs · 16g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
