Pork and Chinese Cabbage Jiaozi

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 750
• Protein: 28 g
• Carbs: 78 g
• Fat: 33 g

Ingredients

• 400 g Wheat flour ( sifted )
• 200 ml Mineral water ( lukewarm )
• 400 g Ground pork ( fresh )
• 300 g Chou chinois pé-tsaï (translated from French) ( finely chopped )
• 2 piece Garlic ( minced )
• 4 piece Scallion or chives ( sliced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp rice wine
• 1 tsp Ginger powder
• 1 pinch Gray sea salt
• 1 pinch White pepper powder
• 2 tbsp Peanut oil ( for the pan )
• 15 g Fresh ginger ( peeled and finely grated )

Instructions

1. Dough preparation

   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. Filling preparation

   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. Shaping the dumplings

   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. Pan-fry and steam cooking

   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.

Chef's tips

• Do not skip the cabbage draining step, otherwise your dumplings will burst during cooking.
• The ideal dipping sauce: mix soy sauce, rice vinegar, and a touch of chili oil.
• If the dough is too sticky, flour your work surface, but not too much so you can still seal the edges.

Storage

Keep for 2 days in the fridge. To freeze, place them flat on a tray before bagging them.