Chinese Jiaozi Dumplings with Pork and Chive
Juicy pork and chive jiaozi with ginger, soy, and sesame, pan-seared until crisp and tender.
Equipment
- Mixing bowl
- Small bowl of water
- Large nonstick skillet
- Lid
- Spatula
Ingredients
Dumpling Filling
- 1 lb ground pork
- 1/2 cup finely chopped Napa cabbage squeezed dry
- 3 large scallions finely sliced
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsp fresh ginger grated
- 2 cloves garlic minced
- 1/4 tsp white pepper
Wrappers and Cooking
- 40 pieces round dumpling wrappers
- 2 tbsp neutral oil for pan-frying
- 1/2 cup water for steaming
Dipping Sauce
- 1/4 cup soy sauce
- 2 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp chili oil optional
Instructions
Mix the Filling:
- Combine the pork, cabbage, scallions, soy sauce, sesame oil, wine, ginger, garlic, and white pepper. Stir in one direction until the mixture looks cohesive.
Shape the Dumplings:
- Place a teaspoon of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper in half, and pleat or press firmly to seal.
Steam-Fry:
- Heat the oil in a skillet over medium heat. Arrange the dumplings flat-side down and cook until the bottoms are golden, about 2 minutes.
- Add the water, cover immediately, and steam for 8 to 10 minutes. Remove the lid and cook until the water evaporates and the bottoms crisp again.
- Mix the dipping sauce and serve with the hot dumplings.
Notes
- Squeeze excess moisture from the cabbage before mixing.
- Keep wrappers covered with a damp towel while shaping.
- Freeze extra uncooked dumplings in a single layer.
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 29gFat: 25gSaturated Fat: 7gCholesterol: 75mgSodium: 1320mgFiber: 3gSugar: 3g