Chinese 20 min

Pork and Cabbage Dumplings (Jiaozi)

Name: Pork and Cabbage Dumplings (Jiaozi)
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 3/4 cup just-boiled water; 1 lb ground pork (80/20); 2 cups napa cabbage, finely chopped; 1 teaspoon salt (for cabbage); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon Shaoxing rice wine; 1 teaspoon fresh ginger, minced; 2 green onions, finely chopped; 1/2 teaspoon white pepper; 2 tablespoons soy sauce (for dipping sauce); 1 tablespoon black vinegar (for dipping sauce); 1 teaspoon chili oil (for dipping sauce)

comfort-fooddairy-freehigh-protein

Ingredientsfor 2

340

Cal

20g

Protein

36g

Carbs

12g

Fat

12 cups all-purpose flour
23/4 cup just-boiled water
31 lb ground pork (80/20)
42 cups napa cabbage, finely chopped
51 teaspoon salt (for cabbage)
62 tablespoons soy sauce
71 tablespoon sesame oil
81 tablespoon Shaoxing rice wine
91 teaspoon fresh ginger, minced
102 green onions, finely chopped
111/2 teaspoon white pepper
122 tablespoons soy sauce (for dipping sauce)
131 tablespoon black vinegar (for dipping sauce)
141 teaspoon chili oil (for dipping sauce)

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Instructions

1
Make dough: pour just-boiled water into flour while stirring with chopsticks. Knead into a smooth, slightly tacky dough, about 8 minutes. Cover with a damp cloth and rest 30 minutes — the dough will become silky and pliable.
2
Salt the chopped cabbage, toss, and let sit 10 minutes. Squeeze out as much liquid as possible with your hands — removing excess moisture is critical to prevent soggy dumplings. Combine with ground pork, soy sauce, sesame oil, Shaoxing wine, ginger, green onions, and white pepper. Stir in one direction for 2 minutes until the mixture becomes sticky and cohesive.
3
Roll dough into a log and cut into 40 equal pieces. Flatten each piece into a 3-inch round wrapper, thinner at the edges than the center. Place 1 teaspoon filling in the center. Fold in half and pleat the edge by making 6–8 small folds along one side, pressing firmly to seal.
4
To pan-fry (potsticker style): heat 2 tablespoons oil in a non-stick skillet over medium-high. Add dumplings flat-side down, cook 2 minutes until golden. Add 1/4 cup water, cover immediately, and steam 6 minutes. Remove lid and cook until water evaporates and bottoms re-crisp, about 2 more minutes.
5
Serve immediately with dipping sauce made from soy sauce, black vinegar, and chili oil.