Jiaozi

Nutrition · per serving

Steps

1. 1

   Bring a steamer or a wok fitted with a steaming rack to readiness and line the steamer basket with perforated baking paper or lightly oil it to prevent sticking. This saves time later once the dumplings are shaped.

   5 ml neutral oil750 ml water
2. 2

   Place the finely chopped napa cabbage in a bowl, sprinkle with the salt, toss well, and leave for 10 minutes. Salting draws out excess moisture so the filling stays juicy rather than watery.

   250 g napa cabbage, finely chopped4 g fine salt
3. 3

   While the cabbage rests, make the filling base. In a second bowl, combine the pork mince, spring onions, ginger, soy sauce, sesame oil, white pepper, and cornstarch. Stir vigorously in one direction for 1-2 minutes until the mixture looks sticky and cohesive; this helps the filling bind and gives the dumplings a springy texture.

   180 g pork mince25 g spring onions, finely sliced10 g fresh ginger, finely grated15 ml light soy sauce8 ml sesame oil1 g ground white pepper5 g cornstarch
4. 4

   Squeeze the salted cabbage very firmly by handfuls to remove as much liquid as possible, then add it to the pork mixture. Mix until evenly distributed. A drier cabbage mixture is the key to wrappers that seal properly and dumplings that steam without bursting.

   250 g napa cabbage, finely chopped180 g pork mince4 g fine salt
5. 5

   Set up a small bowl of water from the measured steaming water for sealing. Place one dumpling wrapper in your palm, add about 1 heaped teaspoon of filling in the center, moisten the edge lightly with water, then fold and pleat to seal. Repeat with the remaining wrappers and filling, keeping finished dumplings covered so the wrappers do not dry out.

   20 pieces (about 160 g) round dumpling wrappers750 ml water
6. 6

   Pour the remaining water into the steamer base or wok, bring it to a strong simmer, and arrange the dumplings in the steamer basket with a little space between them. Steam in batches if needed for 8-10 minutes, until the wrappers turn slightly translucent and the filling is cooked through. The center of the filling should no longer be pink.

   20 pieces (about 160 g) round dumpling wrappers750 ml water
7. 7

   While the dumplings steam, stir together the soy sauce, black vinegar, and sesame oil for the dipping sauce.

   20 ml light soy sauce10 ml Chinese black vinegar2 ml sesame oil
8. 8

   Serve the dumplings immediately with the dipping sauce on the side. If desired, let them stand for 1 minute after steaming so the wrappers firm up slightly and release more easily from the steamer liner.

   20 ml light soy sauce10 ml Chinese black vinegar2 ml sesame oil

Origin & History

Jiaozi are one of northern China's most beloved dumplings and are especially associated with family gatherings and Lunar New Year celebrations. Pork with cabbage is a classic home-style filling, valued for its balance of sweetness, savoriness, and juiciness. Steamed versions are a lighter variation on the more common boiled dumplings.