Pork & Cabbage Dumplings (Jiaozi)

Steps

1. 01

   Finely chop the cabbage (or blend it in a food processor), add one spoonful of salt, and mix well to draw out the moisture. Let it sit for 10 minutes, then squeeze out the excess water. Mix the cabbage with ground pork, one raw egg, minced ginger, chopped scallions, soy sauce, sesame oil, and Chinese thirteen-spice seasoning. Stir vigorously in one direction until the filling becomes sticky and cohesive.

   💡 You can also add minced shrimp for extra umami flavor.

2. 02

   Homemade dumpling wrappers: Mix 200 g of flour with 100 ml of cold water and knead into a dough. Let it rest for 30 minutes, then roll it out thinly and cut into round wrappers. Alternatively, you can use store-bought dumpling wrappers.

   💡 Warm water dough is more pliable and forgiving for beginners than cold water dough

3. 03

   Wrap the dumplings one by one. To cook: Boil the dumplings in batches in plenty of boiling water until they float. Add one cup of cold water, bring back to a boil, then repeat with another cup of cold water. Once all the dumplings float to the surface again, remove them from the water.

   
4. 04

   Serve hot with a dipping sauce made from soy sauce, vinegar.You can also add minced garlic and sesame oil.

   💡 Add chill oil if you prefer spicy