Photograph of the finished Dumplings jiaozi

China · Sủi cảo vỏ tự cán nhân thịt cải thảo

Dumplings jiaozi

2 hr Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Pork Pork 1.8 lb
  • Photograph of Chinese cabbage Chinese cabbage 2.2 lb
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Knead the dough with cold water for 12 minutes, then cover and let it rest for 40 minutes to allow the gluten to loosen.
  2. 2 Chop the Chinese cabbage, then toss with salt for 15 minutes and squeeze out the excess water. If there is still water in the cabbage, the filling will be watery and the outer layer will break apart.
  3. 3 Mix the minced pork with the cabbage, ginger, scallions, soy sauce, and sesame oil, then stir in one direction for 5 minutes.
  4. 4 Roll the dough into strands, then cut into pieces and roll each wrapper thinly around the edges and thicker in the middle.
  5. 5 The thin rim and thick center are the hallmarks of self-rolling shells; the thin rim is easy to fold while the center can still support the filling.
  6. 6 Wrap it in 12 folds, steam for 12 minutes, and serve with a dipping sauce made of black vinegar and soy sauce.

With an appliance

  • Pressure cooker 1 hr 50 min

    Replace step 6: steam the dumplings at low pressure for 6 minutes, then quickly release the pressure so that the wrapper flattens on its own without bursting; steps 1–5 remain the same.

Start cooking