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Authentic Chinese Dumplings From Scratch: Your First Delivery

A plate piled high with perfectly pleated, steamed Traditional Chinese Dumplings, glistening in natural light.
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Learn how to make traditional Chinese dumplings (jiaozi) including the wrapper dough, a classic pork and cabbage filling, folding techniques, and three ways to cook them.

Ingredients

  • For the Dough: 2 cups all-purpose flour, 1/2 cup warm water (plus more if needed)
  • For the Filling: 1 pound ground pork, 1 cup finely chopped Napa cabbage (squeezed dry), 1/4 cup chopped scallions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon salt, 1/4 teaspoon white pepper
  • For the Dipping Sauce: 1/4 cup soy sauce, 2 tablespoons Chinese black vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chili oil (optional), 1 teaspoon finely minced fresh ginger

Instructions

  1. Make the Dough: Place the flour in a large bowl. Gradually add the warm water while mixing with chopsticks until shaggy clumps form. Knead the dough by hand on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
  2. Prepare the Filling: In a bowl, combine the ground pork, squeezed Napa cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix vigorously in one direction until the mixture becomes sticky and uniform. This mixing technique helps bind the filling.
  3. Form Wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope about 1 inch thick. Cut the rope into 1/2-inch pieces. Flatten each piece with your palm, then use a small rolling pin to roll it into a thin, round wrapper, about 3 inches in diameter, keeping the edges slightly thinner than the center.
  4. Assemble Dumplings: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges lightly with water. Fold the wrapper in half to create a half-moon shape. Create small pleats along one edge, pressing firmly to seal the dumpling completely.
  5. Cook Dumplings (Choose One Method): Boiling (Shui Jiao): Bring a large pot of water to a rolling boil. Gently drop the dumplings in, stirring gently so they do not stick. Once they float, add 1/2 cup of cold water. Repeat this process two more times. When the dumplings float again and look plump, they are done (about 5-7 minutes total). Pan-Frying (Potstickers/Guotie): Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Arrange dumplings flat-side down. Cook until the bottoms are golden brown (about 2-3 minutes). Add 1/2 cup of water, cover immediately, and steam until the water evaporates and the filling is cooked through (about 6-8 minutes). Steaming (Zheng Jiao): Line a steamer basket with parchment paper or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 10 to 12 minutes until the wrappers are translucent and the filling is cooked.
  6. Prepare Dipping Sauce: Whisk together the soy sauce, black vinegar, sesame oil, chili oil (if using), and minced ginger in a small bowl.
  7. Serve immediately with the dipping sauce.

Notes

  • For the best texture in the filling, squeeze as much water out of the cabbage as possible after chopping.
  • If you are making a large batch, freeze uncooked dumplings on a baking sheet before transferring them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • To make the wrappers ahead of time, keep the dough tightly wrapped or covered while you work on other pieces to prevent drying.

Nutrition

Find it online: https://cookerycourier.com/traditional-chinese-dumplings-recipe-jiaozi/