Chinese Dumplings (Jiǎozi)

Handmade Chinese dumplings filled with pork, cabbage, scallions and ginger. Can be boiled, steamed or pan-fried – served with soy sauce, black vinegar and chili oil.

Ingredients

• 30 dumpling wrappers
• 300 g ground pork
• 200 g napa cabbage, finely chopped
• 3 scallions, minced
• 1 tsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine or sherry
• Salt and white pepper
• Dipping sauce: soy sauce, black rice vinegar, sesame oil, chili oil

Method

1. 1
   Salt cabbage, let stand 10 minutes, then squeeze out liquid.
2. 2
   Mix pork, cabbage, scallions, ginger, soy sauce, sesame oil and rice wine into a smooth filling.
3. 3
   Place a teaspoon of filling on each wrapper. Wet edges with water, fold into half-moons with pleated edge.
4. 4
   Boil in salted water until they float and are cooked through (about 5 min), or pan-fry: brown the bottoms in oil, add water and steam covered.
5. 5
   Serve hot with dipping sauce.