Jiaozi (Chinese Boiled Dumplings)

🧂 Ingredients

• 400 g All-purpose flour(For the dumpling wrappers)
• 200 ml Boiling water(Used to scald the flour for a tender dough)
• 500 g Ground pork(Preferably 20-30% fat for juiciness)
• 300 g Napa cabbage(Finely chopped. Salted and squeezed dry to remove excess water.)
• 2 tbsp Fresh ginger(Finely minced or grated)
• 4 Scallions(White and green parts, finely chopped)
• 3 tbsp Soy sauce(Light soy sauce)
• 2 tbsp Sesame oil(Toasted sesame oil for flavor)
• 1 tsp Salt(For salting the cabbage)
• 1 cup Water(For boiling the dumplings)

👨‍🍳 Instructions

1. 1

   Prepare the dumpling dough: In a large bowl, combine the flour with a pinch of salt. Gradually pour in the boiling water while stirring with chopsticks or a fork until shaggy clumps form. Be careful, the water is hot. Once cool enough to handle, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest at room temperature for at least 30 minutes.

   ⏱️ 45 minutes
2. 2

   Prepare the filling: While the dough rests, finely chop the Napa cabbage. Toss it with 1 teaspoon of salt and let it sit for 15-20 minutes to draw out moisture. Squeeze the cabbage firmly with your hands or in a clean kitchen towel to remove as much liquid as possible. In a separate bowl, combine the ground pork, squeezed cabbage, minced ginger, chopped scallions, soy sauce, and sesame oil. Mix thoroughly in one direction until the filling becomes slightly sticky and well-emulsified. This ensures a cohesive filling.

   ⏱️ 15 minutes
3. 3

   Form the wrappers and fill the dumplings: Divide the rested dough into two equal portions. Roll one portion into a long log, about 1 inch in diameter. Cut the log into small, equal pieces (about 10-12g each). Flatten each piece into a small disc with your palm. Using a small rolling pin, roll each disc into a thin wrapper, about 3-3.5 inches in diameter, with slightly thicker edges than the center. Place about 1 tablespoon of filling in the center of a wrapper. Fold the wrapper in half and pleat the edges to seal, creating a crescent shape. Ensure a tight seal to prevent the filling from escaping during cooking. Repeat with the remaining dough and filling.

   ⏱️ 45 minutes
4. 4

   Boil the dumplings: Bring a large pot of water to a rolling boil over high heat (approximately 100°C / 212°F). Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom. Once the dumplings float to the surface, continue to boil for about 5-7 minutes, or until the wrappers are translucent and the filling is cooked through. You can test for doneness by carefully removing one dumpling and cutting it open.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Salting and squeezing the cabbage is crucial to prevent a watery filling.
• ✓Pleating the edges not only seals the dumplings but also creates a beautiful presentation.
• ✓Serve immediately with a dipping sauce of black vinegar, soy sauce, and chili oil for the best flavor.
• ✓Leftover dumplings can be frozen on a baking sheet until solid, then transferred to a freezer bag for later cooking (boil directly from frozen).

🔄 Variations

• Zheng Jiao (Steamed Dumplings): Steam the dumplings over boiling water for 10-12 minutes until cooked through.
• Guo Tie (Pan-Fried Dumplings/Potstickers): Pan-fry the dumplings in a lightly oiled skillet until the bottoms are golden brown and crispy, then add about 1/2 cup of water, cover, and steam until the water evaporates and dumplings are cooked through.

🥗 Nutrition

Per serving