Chinese Pork Dumplings (Jiaozi)

4.96/5 (25)

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Dim sum, Input

Cuisine: Chinese

Servings: servings

Calories: 745kcal

Mix the salt and flour.
252 g wheat flour, 1.2 g salt
Using a fork, add the water little by little. Knead for 3-4 minutes.
141 ml water
Cover and let rest for 10 minutes.
The dough should now be much smoother. Knead for 1 minute.
Cover while you prepare the filling.

Soak the spices in water for about 10 minutes before cooking to prevent them from burning.
0.5 cinnamon stick, 2 star anise, 0.25 teaspoon fennel seeds
Roughly chop the remaining ingredients.
100 g spring onions, 50 g celery, 0.25 onion, 4 cloves garlic, 1 piece of ginger
Gently fry the chopped aromatics and soaked spices in the oil over medium heat. This will take about 20 minutes. The onion should just begin to brown; stop before it turns golden.
350 ml peanut oil
Pour everything into a bowl while still hot, then cover. Let infuse for 1 hour, or preferably overnight.
The next day, strain to remove the spices and aromatics.

Bring the water to a boil.
160 ml water
Pour it into a bowl with the ginger and Sichuan peppercorns.
1 piece crushed ginger, 0.5 tablespoon Sichuan peppercorns
Infuse for about 30 minutes. Strain and let cool.

Finely chop the Chinese cabbage.
300 g Chinese cabbage
In a mixing bowl, toss with the salt and let rest for 10-15 minutes.
1 teaspoon salt
Squeeze out the liquid, then transfer to cheesecloth and squeeze again to remove more. Set aside.

Mix the seasonings with the pork. Always stir in the same direction.
1 teaspoon salt, 1 teaspoon Chinese five-spice, 1 teaspoon chicken bouillon powder, 1 teaspoon cornstarch, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 300 g ground pork
Gradually pour in the infused water while stirring constantly in the same direction. The water addition should take about 3-5 minutes. The pork should become slightly sticky.
Infused water, prepared in advance
Just before forming the dumplings, combine the cabbage with the pork mixture.
Add the finishing oil.
2 tablespoons seasoned oil, 1 teaspoon toasted sesame oil

Flatten the dough by hand into a thick disc, then cut into 4 pieces.
Roll each piece to about 2 cm thick.
Cut into 2 cm-long pieces (or 10-12 g).
Dust the pieces you aren't using right away with flour and keep covered.
Flatten to form discs, then roll out with a rolling pin.
Fold the dumplings much like classic ravioli; there aren't really pleats as with gyoza. Seal well so they're sturdy.
To cook, add the dumplings to boiling water, then cover.
As soon as the water returns to a boil, add about 150 ml of cold water.
Let the dumplings return to a boil.
Repeat once more, adding cold water and letting it return to a boil, then remove from the heat and drain.
You can also steam them for 15 minutes.

Vary the size of your wrappers to your liking. If you have filling left over, feel free to freeze it for later use.

You'll likely have seasoned oil left over—make more dumplings, or use it to stir-fry noodles, rice, etc.

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