Jiaozi (Pan-Fried Dumplings)
Jump to recipeIngredients
- 2 cups all-purpose flour (250 grams)
- 3/4 cup boiling water (180 milliliters)
- 2 tablespoons cold water (30 milliliters)
- 1/4 teaspoon salt (1.5 grams)
- 1 tablespoon neutral oil (15 milliliters)
- 1/2 pound ground pork (225 grams)
- 2 cups napa cabbage, finely chopped (150 grams)
- 1 tablespoon soy sauce (15 milliliters)
- 1 teaspoon sesame oil (5 milliliters)
- 1 teaspoon ginger, minced (5 grams)
- 2 cloves garlic, minced (6 grams)
- 1 scallion, finely chopped (15 grams)
- 2 tablespoons vegetable oil for pan-frying (30 milliliters)
Instructions
- 1
Make the dough by combining flour and salt in a large bowl, then slowly pour the boiling water while mixing with chopsticks or a fork until shaggy curds form, about 2 minutes.
- 2
Once the dough has cooled enough to handle, add cold water and knead by hand for 8-10 minutes until smooth and slightly elastic, adding extra flour if too sticky; the dough should be softer than bread dough but not sticky.
- 3
Form the dough into a ball, coat lightly with oil, cover with a damp cloth, and let rest at room temperature for 30 minutes while you prepare the filling.
- 4
Salt the chopped cabbage and let sit for 5 minutes, then squeeze out excess moisture with your hands; combine cabbage with ground pork, soy sauce, sesame oil, ginger, garlic, and scallion, mixing gently until just combined without overworking.
- 5
Divide the rested dough into 20 equal pieces by rolling into a log and cutting; roll each piece into a ball, then use a rolling pin to flatten into thin 3-inch (7.5 centimeter) circles, thicker in the center and thinner at edges.
- 6
Place 1 teaspoon of filling in the center of each wrapper, wet half the edge with water, fold in half to create a half-moon, then pleat the curved edge by folding small sections toward the center and pressing to seal, creating 4-5 pleats on each side.
- 7
Heat 2 tablespoons oil in a 12-inch (30 centimeter) skillet over medium-high heat until shimmering, then arrange dumplings flat-side down in a single layer without crowding, cooking for 2-3 minutes until the bottoms are golden brown and crispy.
- 8
Add 1/3 cup (80 milliliters) water to the pan, immediately cover with a lid, reduce heat to medium, and steam for 6-8 minutes until the water is mostly absorbed and the wrappers are translucent; uncover and cook for 1-2 minutes more until the bottom re-crisps.
- 9
Transfer cooked dumplings to a serving plate and serve immediately with dipping sauce made from equal parts soy sauce and black vinegar, plus a touch of chili oil if desired.