Jiaozi

饺子 · Jiǎozi

Ingredients11

• all-purpose flour300 g
• water150 ml
• ground pork300 g
• napa cabbage200 g
• scallions3
• fresh ginger15 g
• soy sauce1 tbsp
• sesame oil1 tbsp
• Shaoxing wine1 tbsp
• salt1 tsp
• white pepper1/4 tsp

Method

1. Mix flour with water and knead until smooth. Cover and rest the dough for 30 minutes.
2. Finely chop the napa cabbage, salt it lightly, squeeze out excess water, then chop the scallions and ginger.
3. Combine pork, cabbage, scallions, ginger, soy sauce, sesame oil, Shaoxing wine, salt, and white pepper.
4. Roll the dough into a log, cut into pieces, and roll each into a thin round wrapper.
5. Place a spoonful of filling in the center of each wrapper, moisten the edge, and pleat to seal.
6. Boil in plenty of water until the dumplings float and the skins turn translucent, about 6 to 8 minutes.
7. Serve hot with black vinegar and chili oil if desired.