How to Make Chinese Dumplings (Jiǎo Zi)

ground pork

🥗Healthier: ground chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile, while vegetable oil is budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: lettuce

Bok choy adds nutritional value, while lettuce is a low-cost substitute.

Mix all-purpose flour, boiling water, and salt in a bowl until a shaggy dough forms.

Knead the dough in the bowl until incorporated, then let it rest for 15 minutes.

After resting, knead the dough again until smooth and let it rest longer to develop gluten.

Divide the dough and roll it out using a pasta roller to a thickness suitable for dumpling wrappers.

Prepare the filling by salting chopped cabbage to draw out moisture, then strain it using cheesecloth.

Mix the strained cabbage with ground pork, shrimp, green onions, grated ginger, grated garlic, toasted sesame oil, ground white pepper, chicken bouillon powder, and melted lard until sticky.

Fill the dumpling wrappers with the filling and shape them into dumplings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens