Recipe for How to Make Authentic Dumplings (Jiaozi) - Easy and Makes a Ton!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: spinach

Bok choy offers a similar texture, while spinach is often cheaper.

Add all-purpose flour to a bowl and pour in lukewarm water, stirring to form a shaggy dough.

Turn the shaggy dough onto a work surface and knead it for about 5 minutes until smooth and supple, pushing out and pulling back in while rotating the dough.

Cover the kneaded dough and let it rest while preparing the filling.

Finely mince napa cabbage by hand or using a food processor, then add a little salt and let it sit to draw out water.

Peel ginger with a spoon, chop, and mince it.

Remove root ends from spring onions, then mince them finely.

In a bowl, add ground pork and salt, mixing slightly to incorporate.

Gradually add water and soy sauce while stirring in one direction to help form a protein network, making the mixture easier to combine.

Add a tablespoon of sesame oil, minced ginger, and spring onions to the meat mixture, stirring in one direction again.

After the cabbage has rested for 30 minutes, wring it dry and add it to the meat mixture, mixing well.

Lightly flour a work surface and knead a chunk of dumpling dough, then poke a hole in the center and tear it to form a rope.

Roll the rope until it's about the width of your thumb, then tear off pieces about half the size of your thumb.

Roll the pieces into balls and flatten them.

Roll out the dough using a rolling pin, with one hand on the pin and the other pulling the dough to create a thicker middle and thinner edges.

Place just under a tablespoon of filling in the center of each dough piece, then pull opposite edges together and seal them using your thumb and pointer finger.

Press the filling down with a spoon to remove air before sealing completely.

Bring a large pot of water to a boil, then create a whirlpool with a slotted spoon and drop the dumplings in to prevent sticking.

Once the water boils again, add cold water to the pot and stir gently, repeating this process two more times.

After the third boil, use a slotted spoon to drain the dumplings well before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens