Pork & cabbage dumplings

Name: Pork & cabbage dumplings
Total time: 75 min
Yield: 4
Cuisine: Chinese
Ingredients: 300 g Plain wheat flour; 160 g Water; 300 g Minced pork; 250 g Chinese cabbage; 40 g Spring onion; 12 g Ginger; 25 g Soy sauce; 10 g Sesame oil; 3 g Salt; 30 g Plain rice vinegar

Hand-folded boiled dumplings with pork, cabbage and ginger.

Estimated total time: 75 minutes4 portionsAbout 500 kcal per portion

Jiaozi — real photograph of the prepared dish — Photo: Yeepunchmen · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display. Photo depicts boiled dumplings.

Ingredients for 4 portions

300 g Plain wheat flour
160 g Water
300 g Minced pork
250 g Chinese cabbage
40 g Spring onion
12 g Ginger
25 g Soy sauce
10 g Sesame oil
3 g Salt
30 g Plain rice vinegar

Method

Mix flour and water into a dough, knead for 5 minutes and rest covered for 25 minutes. Finely chop cabbage, toss with salt and squeeze out released liquid after 10 minutes.
Mix pork with cabbage, chopped spring onion, ginger, 15 g soy sauce and sesame oil. Divide dough into 32 pieces and roll into thin circles.
Place a small spoonful of filling in each wrapper. Fold over and pinch firmly shut, keeping filling away from the edges.
Cook in batches in gently boiling water for 7–9 minutes until wrappers are tender and pork filling is cooked through. Serve with vinegar mixed with remaining soy sauce.

Makes about 32 dumplings, eight per portion. Cook time depends on filling size; check one dumpling in each batch.

猪肉白菜饺子

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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