Basic Homemade Chinese Dumplings (Jiaozi)

Name: Basic Homemade Chinese Dumplings (Jiaozi)
Ingredients: 3 Šálka all-purpose flour; 1.5 Šálka hot water; 1 kg ground pork; ginger; garlic; sugar; salt; white pepper; garlic chives; Chinese cabbage; Shaoxing wine

#dumplings#Chinese cuisine#pork#homemade dough#jiaozi

Learn to make traditional Chinese jiaozi dumplings from scratch, featuring a tender pork and cabbage filling wrapped in delicate homemade dough. This step-by-step recipe guides you through making the dough, preparing a flavorful filling, shaping, and cooking dumplings to perfection.

Ingredients extracted via AI

Ingredients

3 Šálka all-purpose flour1.5 Šálka hot water1 kg ground porkgingergarlicsugarsaltwhite peppergarlic chivesChinese cabbageShaoxing wine

Procedure generated via AI

Combine 3 cups of all-purpose flour with about 1.5 cups of hot water to make the dumpling dough. Mix by hand or with a food processor, then knead for about 10 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes to 1 hour.
Meanwhile, prepare the filling: finely chop the cooked Chinese cabbage and squeeze out as much moisture as possible.
In a food processor or bowl, combine approximately 1 kg of ground pork with about 25% fat, grated ginger, garlic, sugar, salt, white pepper, and Shaoxing wine. Mix at low speed for about 5 minutes until the proteins bind and the filling becomes springy.
Add the chopped cabbage and minced garlic chives to the pork mixture and mix well. Taste the filling and adjust seasoning with sugar, salt, or soy sauce if needed.
On a floured surface, roll the dough into a long log, cut into small pieces, and roll each piece into a thin round wrapper about 7 cm in diameter. Rotate the rolling pin 90 degrees to ensure even thickness—thinner at the edges and slightly thicker in the center.
Place a teaspoon of filling onto each dough circle. Fold the wrapper in half and press the edges firmly with your fingers to seal, forming a half-moon shape without pleats or complicated folds.
Place the finished dumplings on parchment-lined trays, dust lightly with flour to prevent sticking, and let them rest.
Bring a large pot of water to a boil (do not add salt). Add the dumplings and cook gently. When the water returns to a boil, add about half a cup of cold water to reduce the boil, repeating the addition of cold water several times during cooking.
The dumplings are done when they float to the surface. Cook for an additional 30 seconds to 1 minute, then remove with a slotted spoon and drain well.