Pork and cabbage jiaozi
Jiaozi are Chinese dumplings filled with juicy pork and cabbage. Roll the homemade dough into thin wrappers, then pan-fry the assembled dumplings before steaming them under a lid.
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How to make it
Prepared 0 of 6 steps
Mix the dough
Mix flour and 165 ml room temperature water to form a dense dough. Knead for 7-8 minutes until smooth, cover and let rest for 30 minutes. Save the remaining 150 ml water for cooking under a lid.
Prepare the cabbage
Very finely chop the cabbage, mix with 3 grams of salt and let sit for 10 minutes. Then squeeze out excess liquid thoroughly. Finely chop the green onion and ginger separately: large fibers will interfere with neatly sealing the dumplings.
Make the filling
Combine the minced pork, squeezed cabbage, spring onions, ginger, soy sauce, sesame oil and remaining salt. Mix in one direction for 2–3 minutes until cohesive and slightly sticky. Keep the filling chilled until shaping.
Assemble the dumplings
Divide the dough into about 30 pieces and roll out circles approximately 8-9 cm in diameter, leaving the center slightly thicker than the edges. Place a small portion of filling on each circle, fold into a half-moon shape and seal tightly, expelling air.
Brown, then steam
Heat half the vegetable oil in a lidded frying pan. Place half the dumplings flat-side down and fry for 2 minutes. Carefully pour in 75 ml water, immediately cover and cook for 7–8 minutes.
Finish cooking
Remove the lid and evaporate any remaining water in 1-2 minutes. Check the filling temperature of the dumplings: it should reach 74 °C. Repeat with the second batch, remaining oil and water. Remove the dumplings with a thin spatula.
Little hint
The pan capacity is more important than speed: there should be a little space between the dumplings. Add water carefully along the side of the pan to prevent hot oil from splashing.
Frequently asked questions
What should I watch out for when cooking?
The pan capacity is more important than speed: there should be a little space between the dumplings. Add water carefully along the side of the pan to prevent hot oil from splashing.
How should I prepare the ingredients?
Mix flour and 165 ml room temperature water to form a dense dough. Knead for 7-8 minutes until smooth, cover and let rest for 30 minutes. Save the remaining 150 ml water for cooking under a lid.
