Dumplings (Jiaozi)
Tender ground pork wrapped in a savory, aromatic filling with crisp-edged, tender wrappers — make the dough and filling from scratch for dumplings that balance juicy umami with fresh cabbage and scallion brightness.
3 cup all-purpose flour
1 cup water, hot (about 140°F)
1 tsp salt
1 lb ground pork, 20% fat
2 cup napa cabbage, finely shredded
4 stalk scallion, finely sliced
2 clove garlic, minced
1 tbsp fresh ginger, finely grated
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
1 tsp white pepper
1 tsp sugar
1 tbsp cornstarch
2 tbsp vegetable oil
1 cup water, for cooking (adjust as needed)
1 tbsp vegetable oil, for pan-frying if using potsticker method
1 tsp salt, for cabbage blanching
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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