Homemade Pork and Cabbage Jiaozi

Ingredients

• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 200g (7 oz) cabbage, finely chopped 200g (7 oz) cabbage, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 round dumpling wrappers 30 round dumpling wrappers
• Water, for sealing the dumplings Water, for sealing the dumplings
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
3. 3.
   Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal the dumpling. Pleat the edges if desired for an attractive presentation.
4. 4.
   Repeat the process until all the filling is used.
5. 5.
   To boil the dumplings, bring a large pot of water to a boil. Carefully add the dumplings and cook for 5-6 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. 6.
   To pan-fry the dumplings, heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown. Add 1/4 cup of water to the skillet, cover, and cook for an additional 5 minutes, or until the dumplings are cooked through and the water has evaporated.
7. 7.
   Serve the Pork and Cabbage Jiaozi hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork has a good balance of lean meat and fat for a juicy and flavorful filling.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Dumpling wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the dumplings.
• Dipping sauce — Experiment with different combinations of soy sauce, vinegar, chili oil, and sesame oil to create your preferred dipping sauce.

Tips & Tricks

• For a vegetarian version, substitute the ground pork with tofu or mushrooms.
• To save time, prepare the filling in advance and refrigerate until ready to use.
• If the dumpling wrappers are too dry, lightly brush them with water to make them more pliable.
• To achieve a crispy bottom when pan-frying, ensure the skillet is hot before adding the dumplings.
• Leftover dumplings can be frozen and cooked later for a quick and convenient meal.

Serving advice

Serve the Pork and Cabbage Jiaozi as an appetizer or a main course. Arrange them on a platter and garnish with sliced green onions for an appealing presentation. Provide small bowls of dipping sauce alongside the dumplings for guests to enjoy.

Presentation advice

Arrange the cooked dumplings on a serving plate, ensuring they are neatly arranged and the pleated edges are visible. Sprinkle some sesame seeds and chopped green onions on top for an added touch of color and freshness.