Photograph of the finished Jiaozi

China · Sủi cảo luộc nhân hẹ bắp cải

Jiaozi

50 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Garlic chives Garlic chives 8.5 oz
  • Photograph of Cabbage Cabbage 11.3 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Garlic Garlic 12 cloves

Method

  1. 1 Knead the flour with cold water for 12 minutes, then let it rest for 30 minutes to make the crust tough enough to withstand boiling.
  2. 2 Squeeze the minced cabbage dry and mix it with the meat, chives, ginger, soy sauce, and sesame oil.
  3. 3 Roll out the dough to a thickness of 1.5 mm, wrap the dumpling, and press the edges tightly together, because any gaps will cause the filling to leak out.
  4. 4 Boil in a large pot of boiling water, adding a bowl of cold water each time the water boils over. Repeat this process three times.
  5. 5 Three rinses with cold water ensure the crust cooks evenly and the filling is perfectly done; remove the dumplings and dip them in black vinegar with crushed garlic.
Start cooking