China Jiaozi (Chinese Dumplings)
Jiaozi are traditional Chinese dumplings which celebrate the unity of Chinese households. The word jia means family, and these dumplings are traditionally produced by an assembly line of family members. Every generation will gather in the kitchen to help in the preparation of jiazoi. One person will roll out dumpling wrappers, while others stuff and crimp them. This dish is often made during holidays and celebrations when family is together.
Recipe Servings: 10
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ cups (225 g) napa cabbage, minced
- ½ tsp (3 g) salt
- 11 oz (300 g) ground pork
- 2 Tbsp (30 ml) light soy sauce
- 2 tsp (10 ml) shaoxing rice wine or dry sherry
- 2 tsp (10 ml) toasted sesame oil
- 1 tsp (6 g) fresh ginger, minced
- ½ cup (50 g) minced green onions
- ⅛ tsp (2 g) ground black pepper
- 60 round dumpling wrappers
- Chinese black rice vinegar, as needed for dipping
Directions
- Place napa cabbage and salt in a large mixing bowl, tossing to combine, and let rest for 15 minutes.
- Drain cabbage, squeezing to remove as much liquid as possible, and return it to the mixing bowl.
- Add pork, soy sauce, rice wine, sesame oil, ginger, green onions, and black pepper, stirring to combine.
- Fill a small dish with water.
- Place a dumpling wrapper in the palm of your hand and fill with a spoonful of the cabbage mixture.
- Wet the tip of your finger, use it to wet the edge of the dumpling wrapper, and fold the dumpling in half without pressing the edges together.
- Crimp a small fold in one edge of the wrapper and pinch that section into the other half.
- Crimp another small portion next to your first seal and again pinch it into the other side of the dumpling. It should take 6–8 crimps for each dumpling.
- Repeat this process until all the cabbage mixture is used.
- Place finished dumplings on a piece of wax paper, making sure they do not touch each other.
- Fill a large pot with water and bring it to a boil.
- Boil dumplings for 3–4 minutes.
- Drain dumplings and serve them with a side of black rice vinegar.
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