Chinese jiaozi dumplings with pork and cabbage boiled in water Recipe
Jiaozi are some of the most beloved dumplings in China. They are often prepared together with family for the New Year, a bit like making Christmas Eve dumplings in Poland. In this version the dumplings are boiled in water – the dough is soft and springy, and the pork and cabbage filling is juicy with a gentle garlic note. Perfect for lunch, dinner, or a gathering with friends.
These jiaozi combine a delicate, springy dough with a juicy pork and cabbage filling, capturing the essence of a classic Chinese family dish. Boiling them in water keeps them light and tender, and the simple dipping sauce highlights their natural flavor.
Chef's tips
Knead the dough long enough so it becomes really smooth and elastic – this is key to getting a good texture. Don’t overfill the wrappers; too much filling makes them hard to seal and more likely to burst while cooking. Always squeeze the cabbage very well so it doesn’t water down the filling.
How to serve
Serve the dumplings immediately after cooking, with individual bowls of dipping sauce for each person. Add a simple clear broth or miso-style soup on the side and a light salad of cucumber or pickled vegetables for a complete meal.
Ingredients
- flour type 450–550 - 400 g
- hot water not boiling, but very warm - 220 ml
- ground pork preferably from shoulder or neck, not too lean - 350 g
- cabbage finely chopped - 200 g
- onion chopped - 3 piece
- garlic finely chopped - 3 cloves
- fresh ginger grated on a fine grater - 10 g
- soy sauce - 2 tablespoons
- sesame oil for aroma, can be omitted - 1 tablespoon
- salt for the filling, plus a pinch for the cabbage - 1 teaspoon
- pepper freshly ground - 0.5 teaspoons
- rice vinegar for the dipping sauce; can be replaced with apple cider vinegar - 2 tablespoons
- soy sauce for the dipping sauce - 2 tablespoons
- chili oil or hot chili paste optional, for the dipping sauce - 1 teaspoon
Preparation
- Put the flour into a bowl. Gradually pour in the hot water, stirring with chopsticks or a fork until moist crumbs of dough form. When the mixture cools slightly, knead by hand for 8–10 minutes until smooth and elastic. If it sticks, add a little flour. Cover the bowl with a damp cloth and set aside for at least 20 minutes.
- Very finely chop the Chinese cabbage. Sprinkle with a pinch of salt, mix and set aside for 10 minutes until it releases water. Then squeeze it thoroughly in your hands over the sink so it is as dry as possible.
- In a large bowl place the ground pork, squeezed cabbage, chopped spring onion, garlic, grated ginger, soy sauce, sesame oil, salt and pepper. Mix with your hand or a spoon for 2–3 minutes until the filling becomes slightly sticky and uniform.
- Divide the dough into 4 parts. Shape each part into a log about 2 cm in diameter. Cut the log into small pieces the size of a walnut (about 10–12 g). Flatten each piece with your palm into a small disc.
- Roll each disc with a rolling pin into a thin circle about 8–9 cm in diameter. Try to keep the center a bit thicker and the edges thinner. Cover the finished circles with a cloth so they don’t dry out.
- Place about 1 teaspoon of filling in the center of each circle. Fold the dough in half, sealing the edges like a dumpling. You can simply press firmly with your fingers or make small pleats, folding the edge toward the center. Make sure there are no holes.
- Bring plenty of water with a little salt to a boil in a large pot. Add the dumplings in batches so they have room to move. After adding them, gently stir with a spoon so they don’t stick to the bottom.
- Cook the dumplings for 5–7 minutes from the moment they float to the surface. The dough should be soft but springy, and the filling inside hot. Remove with a slotted spoon onto a plate.
- Prepare the dipping sauce: mix soy sauce, rice vinegar and chili oil (if using). Serve the dumplings hot, dipping them in the sauce.
Storage
Ugotowane pierożki przechowuj w lodówce do 2 dni i podgrzewaj na parze lub krótko gotując we wrzątku. Surowe, ulepione pierożki możesz zamrozić na tacy, a potem przesypać do woreczka i gotować bez rozmrażania, wydłużając czas o 2–3 minuty.
