Description
Jiaozi Chinese Potstickers are delightful pan-fried and steamed dumplings filled with a savory mixture of ground pork, Napa cabbage, and aromatic seasonings. This traditional Chinese main course offers a perfect balance of crispy bottoms and tender, juicy filling, making it a favorite homemade comfort food.
Ingredients
Scale
Filling
- 1 pound ground pork
- 2 cups finely chopped Napa cabbage
- 1 teaspoon salt, divided
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
- 1/4 teaspoon white pepper
Dumplings
- 40 round dumpling wrappers
Cooking
- 2 tablespoons vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- Prepare the Cabbage: Place the chopped Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes to draw out excess moisture. Afterward, squeeze out the liquid thoroughly and set the cabbage aside.
- Make the Filling: In a large bowl, combine the ground pork, squeezed cabbage, remaining 1/2 teaspoon salt, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, and white pepper. Mix thoroughly until well combined and evenly incorporated.
- Assemble Dumplings: Place about 1 tablespoon of the filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water using your finger. Fold the wrapper over the filling and pleat the edges to seal tightly, ensuring no gaps for leakage during cooking.
- Pan-Fry the Dumplings: Heat vegetable oil in a large nonstick skillet over medium heat. Place the dumplings flat side down in a single layer and fry for 2 to 3 minutes until the bottoms turn golden brown and crispy.
- Steam the Dumplings: Carefully add 1/2 cup water to the skillet and immediately cover with a lid to steam. Let the dumplings steam for 6 to 8 minutes until the filling is cooked through and the water evaporates completely.
- Re-crisp the Bottoms: Remove the lid and continue cooking the dumplings for an additional 1 to 2 minutes to re-crisp the bottoms for that perfect texture.
- Serve: Serve the jiaozi hot with your favorite dipping sauce, such as soy sauce or chili oil, for an authentic flavor experience.
Notes
- Ensure dumplings are sealed tightly to prevent filling leakage during cooking.
- Uncooked dumplings can be frozen in a single layer and cooked directly from frozen; just add a few extra minutes to the steaming time.
- Use a nonstick skillet for best results and easy flipping.
- Adjust seasoning of the filling according to taste preference.
