Jiaozi (Pan-Fried Dumplings)

Crispy-bottomed jiaozi deliver that irresistible contrast of tender, chewy wrappers encasing savory pork and cabbage filling, all sealed with a simple fold. Pan-fried until golden and served with vinegar or soy sauce for dipping, these dumplings are the ultimate crowd-pleasing starter that feels impressive but comes together in under 90 minutes. Perfect for weeknight dinners or when you want to impress guests without spending all day in the kitchen.

Ingredients

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

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.

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.

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.

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.

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.

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.

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.

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.

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.