Pork and Chinese Cabbage Jiaozi

Method

A thin, elastic dough wrapping a juicy and aromatic pork filling. The bottom of the dumpling is seared until brown and crunchy, while the top remains soft, cooked by trapped steam.

1. 1

   In a mixing bowl, mix the wheat flour with the mineral water. Knead vigorously until the dough is smooth and elastic like an earlobe. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Finely chop the Chinese cabbage. Salt it lightly, wait 10 minutes, then squeeze it firmly between your hands to extract all the water. Mix the cabbage with the minced pork, minced garlic, chopped scallions, soy sauce, sesame oil, rice wine, ginger powder, and the freshly grated ginger. The filling should become sticky and homogeneous.

3. 3

   Form a log with the dough and cut into small pieces. Roll them into thin discs with the edges thinner than the center. Place a small amount of filling in the center, fold in half, and pinch the edges, creating tight pleats to seal hermetically.

4. 4

   Heat the oil in a large skillet. Place the jiaozi. When the bottom is golden and crispy, pour in half a glass of water and cover immediately. Let the steam cook the dough for 6 minutes. Remove the lid and let the residual water evaporate so the bottom becomes crispy again.