Chinese
Dumplings
Northern jiaozi filled with juicy pork, cabbage, ginger, and scallion, pleated for boiling, steaming, or pan-frying.
6 servings · 90 minutes prep · 20 minutes cook
Ingredients
Dough
- 3 cups all-purpose flour
- 3/4 cup water
Filling
- 1 lb ground pork
- 10 oz napa cabbage, finely chopped
- 2 tsp kosher salt, divided
- 3 whole scallions, finely minced
- 1 tbsp ginger, finely grated
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/4 cup chicken stock
- 2 tsp sesame oil
- 1 tbsp neutral oil, canola, soybean, or another neutral oil
- 1/2 tsp ground white pepper
- 1/2 tsp msg
For Pan-Frying
- 2 tbsp neutral oil
- 1/2 cup water
Dipping Sauce
- 2 tbsp chinkiang vinegar
- 1 tbsp light soy sauce
- 1 tsp chili oil
- 1 whole garlic clove
Directions
Mix and Rest the Dough
- In a large bowl, gradually mix the all-purpose flour and warm water until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Make the Filling
- Toss the napa cabbage with half of the kosher salt and let stand for 15-20 minutes. Squeeze out as much moisture as possible.
- In a large bowl, combine the ground pork, remaining kosher salt, light soy sauce, Shaoxing wine, ground white pepper, and MSG if using. Stir vigorously in one direction until sticky.
- Gradually stir in the chicken stock, 1 tablespoon at a time, until fully absorbed. Mix in the sesame oil and neutral oil, then stir in the ginger and scallions. Fold in the napa cabbage just until evenly combined. Refrigerate for 20-30 minutes.
Roll, Fill, and Pleat
- Divide the dough into four pieces. Roll each into a rope and cut each rope into 10 pieces. Flatten each piece and roll into a 3-inch round, leaving the center slightly thicker than the edges.
- Place about 1 tablespoon of filling in the center of each wrapper. Fold into a half-moon and pleat tightly to seal.
Cook the Dumplings
- For potstickers, heat the oil in a skillet over medium heat. Brown the bottoms, 2-3 minutes, add the water, cover, and steam until the pork filling reaches {{temperature:160°F}}, 7-8 minutes. Uncover and recrisp the bottoms, about 2 minutes.
- For boiled dumplings, boil gently, adding 1/2 cup cold water when they first float and again after the boil returns. Cook until the pork filling reaches {{temperature:160°F}}, about 6-8 minutes total.
Mix the Dipping Sauce
- Stir together the Chinese black vinegar, light soy sauce, chili oil, and garlic for dipping.
