Chinese Pork Jiaozi
Jiaozi is one of the best-known and most beloved dishes in Chinese cuisine, especially during New Year celebrations. These filled dumplings traditionally symbolize good luck and prosperity. The meat version – especially pork and cabbage – is the most widespread and classic form. The fattiness of the pork, the freshness of the cabbage, and the distinctive aromas of ginger and sesame oil together create a balanced filling. The dough is delicately elastic, perfectly sealing in the rich interior after cooking. As the dumplings slowly cook, their aroma fills the kitchen, and from the very first bite, they evoke the warmth of home. Tip: You can serve the cooked jiaozi with soy sauce, vinegar, or spicy dipping sauce – each variation is a new taste experience.
Ingredients for this recipe
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Preparation Steps
1
Gradually mix the flour with the water and knead until you have a smooth, elastic dough. If it's too stiff, add a little more water. Cover and let it rest for 30 minutes to make it easier to roll out.
2
Finely chop the cabbage, sprinkle with salt, and let it stand for 10 minutes, then squeeze out the excess liquid. This will help prevent the filling from becoming too watery.
3
In a bowl, combine the ground pork with the squeezed cabbage, finely chopped green onions, grated ginger, crushed garlic, soy sauce, sesame oil, and salt. Mix well.
4
Divide the dough into 2 parts, roll into a log, then cut into 20-22 pieces. Form them into small balls and roll them out into thin, circular discs. Keep the centers slightly thicker.
5
Place a teaspoon of filling in the center of each dough disc, then fold in half. Press the edges together firmly, you can even pleat them for a traditional jiaozi shape. Make sure it's sealed well to prevent leakage.
6
Bring a large pot of water to a boil. Gently place the jiaozi in the boiling water. Stir them a little to prevent them from sticking. When they float to the surface, cook for another 3-4 minutes. Drain and serve hot.
