Chinese Pork Dumplings, or “jiaozi,” are a classic and beloved dish in Chinese cuisine, enjoyed by people worldwide for their savory, juicy filling and delicate wrapper. These dumplings are filled with a flavorful mixture of ground pork, ginger, garlic, and a variety of seasonings, creating a deliciously aromatic bite. Traditionally served during celebrations and family gatherings, pork dumplings can be pan-fried, steamed, or boiled, making them versatile and suitable for any occasion. Whether you’re enjoying them as an appetizer, snack, or main course, these dumplings are sure to delight with their authentic taste and satisfying texture.
Ingredients:
- For the Dumpling Wrappers:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 teaspoon salt
- For the Filling:
- 1 lb ground pork
- 2 cups napa cabbage, finely chopped
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- Salt to taste
- For Cooking:
- 2 tablespoons vegetable oil (for frying)
- Water (for steaming)
Instructions:
- Prepare the Dough:
- In a large bowl, combine the flour and salt. Gradually add the warm water while mixing with a fork or chopsticks until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Prepare the Filling:
- In a large mixing bowl, combine the ground pork, chopped napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and salt.
- Mix well until all ingredients are thoroughly combined. It’s best to use your hands to ensure even mixing.
- Roll Out the Wrappers:
- Divide the rested dough into two portions. Roll each portion into a long log about 1 inch in diameter.
- Cut each log into 20 equal pieces. Roll each piece into a ball and flatten it with your palm.
- Use a rolling pin to roll each piece into a thin circle, about 3 inches in diameter.
- Fill and Fold the Dumplings:
- Place about 1 tablespoon of filling in the center of each wrapper.
- Fold the wrapper in half to enclose the filling, pinching the edges together to seal. Pleat the edges if desired for a decorative touch.
- Cook the Dumplings:To Pan-fry:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- Add 1/4 cup of water to the skillet and cover with a lid. Steam the dumplings for about 5 minutes until the water has evaporated and the dumplings are cooked through.
To Boil:
- Bring a large pot of water to a boil. Add the dumplings and cook for about 5-7 minutes until they float to the surface and are cooked through.
To Steam:
- Arrange the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 8-10 minutes until the dumplings are cooked through.
- Serve:
- Serve the dumplings hot with soy sauce, vinegar, or chili oil for dipping.
Enjoy your homemade Chinese Pork Dumplings, a delicious and satisfying treat perfect for any meal!
