Pork Jiaozi
Pork jiaozi are Chinese dumplings filled primarily with ground pork and seasonings, wrapped in a thin piece of dough, and then cooked — typically by boiling, steaming, or pan-frying.They’re one of the most beloved dishes in Chinese cuisine and often eaten during Lunar New Year celebrations or family gatherings. The filling can include ingredients like cabbage, Chinese chives, ginger, soy sauce, sesame oil, and sometimes a touch of rice wine.Depending on how they’re cooked:Boiled jiaozi are soft and juicy, called shuijiao.Pan-fried jiaozi are crispy on the bottom, known as guotie or “potstickers.”Steamed jiaozi are tender and often served right in bamboo baskets.
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Ingredients
For the Dough
- 2 cups all-purpose flour
- ¾ cup warm water
- salt Pinch of
For the Filling
- 1 lb ground pork (450 g)
- 1 cup Napa cabbage finely chopped
- 2 green onions chopped
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (optional, or use dry sherry)
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon white pepper
For Cooking & Serving
- oil (if pan-frying)
- dipping sauce soy sauce + rice vinegar + chili oil (optional)
Instructions
Make the Dough
- Mix flour and salt in a bowl. Gradually add warm water while stirring until it forms a shaggy dough.
- Knead for about 8–10 minutes until smooth.
- Cover the dough with a damp cloth and rest for 30 minutes.
Prepare the Filling
- Finely chop the cabbage, then sprinkle with a pinch of salt and let sit 10 minutes. Squeeze out excess water.
- In a large bowl, mix ground pork, cabbage, green onion, ginger, soy sauce, sesame oil, wine, sugar, salt, and pepper until sticky and well combined.
Shape the Jiaozi
- Divide dough into 4 portions. Roll each into a rope about 1 inch thick.
- Cut into small pieces (about 1 tbsp each) and roll into thin circles (3-inch diameter).
- Place 1 heaping tsp filling in the center, fold the wrapper in half, and pinch edges tightly to seal.
Cook Them
- To Boil: Bring a large pot of water to a boil. Add dumplings in batches, stir gently so they don’t stick. When they float and turn semi-translucent (about 5–6 minutes), they’re ready.
- To Pan-fry (Potstickers): Heat 1 tbsp oil in a nonstick pan. Arrange dumplings and brown the bottoms. Add ¼ cup water, cover, and steam until water evaporates and bottoms are crisp.
- To Steam: Place on parchment in a steamer and steam 10–12 minutes.
Serve
- Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 573kcal (29%)Carbohydrates: 50g (17%)Protein: 26g (52%)Fat: 28g (43%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 82mg (27%)Sodium: 612mg (27%)Potassium: 472mg (13%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 128IU (3%)Vitamin C: 7mg (8%)Calcium: 47mg (5%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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