Dumplings (Jiaozi) — Pork & Cabbage - East Asian Recipe

Dumplings (Jiaozi) — Pork & Cabbage

🌍 East Asian, China (Northern) Difficulty: ●●●○○

Jiaozi tradition traces 1,800 years — originally crescent-shaped to resemble silver ingots for New Year's luck.

Ingredients

• (Dough) 300g flour
• 150ml boiling water
• pinch salt. Filling: 400g ground pork
• 300g napa cabbage finely chopped and salted/squeezed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp ginger minced
• 2 scallions
• 1 egg

Method

1. Making — Make dough, knead, rest 30 min covered.
2. Mixing — Mix filling ingredients well, in one direction for 2 min (texture).
3. Rolling — Roll dough thin, cut 8cm rounds. Place 1 tsp filling, fold and pleat to seal.
4. Boiling — Boil in batches: ready when they float and cook 2 more minutes.
5. Serving — Serve with black vinegar and chili oil dipping sauce.

Tags: 300g flour, boiling water, pinch salt. filling: 400g ground pork, napa cabbage finely chopped and salted/squeezed, soy sauce · Source: Brittani's Almanac