Classic Pork and Napa Cabbage Jiaozi
The quintessential Chinese dumpling with savory pork and crunchy cabbage.
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Ingredients
- 1 pound Ground pork (70% lean, 30% fat)
- 3 cups Napa cabbage, finely minced
- 1 teaspoon Kosher salt (for cabbage)
- 1 tablespoon Fresh ginger, grated
- 3 pieces Garlic cloves, minced
- 4 stalks Green onions, finely chopped
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper powder
- 50 sheets Round dumpling wrappers
- 1/2 teaspoon Chicken bouillon powder(optional)
Instructions
- 1
Place the minced cabbage in a bowl, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- 2
Squeeze the cabbage firmly with your hands or a cheesecloth to remove as much liquid as possible; discard the liquid.
- 3
In a large mixing bowl, combine the ground pork, ginger, garlic, green onions, soy sauce, rice wine, sesame oil, and white pepper.
- 4
Stir the pork mixture vigorously in one direction for 3-5 minutes until it becomes a sticky, cohesive paste.
- 5
Fold the squeezed cabbage into the pork mixture until evenly distributed.
- 6
Place a tablespoon of filling in the center of a wrapper, moisten the edges with water, and fold into a crescent shape with pleats.
- 7
Bring a large pot of water to a boil and drop the dumplings in, stirring gently to prevent sticking.
- 8
When the water boils again, add a cup of cold water; repeat this three times until the dumplings are plump and floating, then drain and serve.
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