Pork + Cabbage Jiaozi (Chinese Dumplings)

Ingredients

• 450 g (1 lb) ground pork (20–30% fat preferred)
• 250–300 g green cabbage (about 4 packed cups), finely chopped
• 1 1/2 tsp kosher salt (for drawing water from cabbage)
• 4 scallions, thinly sliced
• 1 Tbsp ginger, finely grated
• 2 cloves garlic, finely grated (optional)
• 2 Tbsp light soy sauce
• 1 Tbsp Shaoxing wine (or dry sherry)
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper (or black pepper)
• 1 large egg (optional, helps bind)
• 2–3 Tbsp water or unsalted stock (for juiciness)
• 35–45 round dumpling wrappers (store-bought)
• Small bowl of water (to seal)
• 1–2 Tbsp neutral oil, as needed
• 1/3–1/2 cup water (for steaming)
• 3 Tbsp black vinegar (or rice vinegar)
• 2 Tbsp light soy sauce
• Chili oil, to taste
• Slivered ginger (optional)
• Pinch of sugar (optional)

Instructions

1. Add the chopped cabbage to a bowl, sprinkle with 1 1/2 tsp kosher salt, and toss well. Let sit 10–15 minutes.
2. Grab big handfuls of cabbage and squeeze firmly over the sink until noticeably drier. Cue: it should go from “wet confetti” to “damp, fluffy bits.” Set aside.
3. In a large bowl combine pork, scallions, ginger, (garlic), soy sauce, Shaoxing wine, sesame oil, sugar, pepper, and egg (if using).
4. Stir vigorously in one direction for 45–60 seconds until the mixture turns tacky and cohesive.
5. Add the squeezed cabbage and mix until evenly distributed.
6. Drizzle in 2–3 Tbsp water/stock while mixing until the filling looks glossy and slightly loose, not pasty. Cue: a small pinch should stick together and look juicy, not crumbly.
7. Optional but smart: pan-fry 1 tsp of filling until cooked through; taste and adjust seasoning.
8. Set up a small bowl of water and keep wrappers covered with a towel so they don’t dry out.
9. Place 1 scant Tbsp filling in the center of a wrapper.
10. Dip a finger in water and moisten about half the wrapper’s edge.
11. Fold into a half-moon and press to seal. Pleats are optional—a tight seal is what matters.
12. Set finished dumplings on a lightly floured tray or parchment, covered with a towel.
13. Heat a nonstick or well-seasoned skillet over medium-high. Add a thin film of neutral oil.
14. Arrange dumplings flat-side down in a single layer. Cook until bottoms are deep golden, 2–4 minutes.
15. Carefully add enough water to come up about 1/4 inch (usually 1/3–1/2 cup). Immediately cover.
16. Steam until wrappers look slightly translucent and the filling feels springy when pressed, 6–8 minutes.
17. Uncover and cook until the water evaporates and you hear a dry sizzle again; let the bottoms re-crisp 30–90 seconds.
18. Bring a large pot of water to a gentle simmer (not a raging boil).
19. Add dumplings and stir once to prevent sticking.
20. Cook until dumplings float, then cook 1–2 minutes more. Cue: wrappers look plumper and slightly translucent; dumplings feel firm-bouncy.
21. Stir vinegar, soy sauce, and chili oil. Add ginger and/or a pinch of sugar if you like.

Notes

Wrappers: round store-bought dumpling wrappers are the fastest route; keep them covered while you work so edges don’t crack. Texture: stirring the pork mixture until tacky is what gives that springy bite—don’t skip it. Make-ahead: Filling can be made 24 hours ahead and kept chilled. Freezing: Freeze wrapped dumplings in a single layer until solid, then bag; cook from frozen (add a few minutes). Substitutions: Napa cabbage works 1:1 and needs less aggressive squeezing; if using regular green cabbage, salting/squeezing is important. If you don’t have Shaoxing, dry sherry works well; otherwise use 1 Tbsp water plus an extra 1/2 tsp sugar.