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Meat, East Asian

Pork and cabbage jiaozi

Pork and cabbage jiaozi are boiled Chinese dumplings filled with a moist mix of ground pork and wrung-out cabbage. This recipe serves 4, takes about 60 minutes, has a moderate difficulty level, and costs around €2.60 per person. The key to success is squeezing the cabbage thoroughly so the filling stays tender without soaking through the wrapper.

Tonight, we're getting our hands doughy with jiaozi, those Chinese dumplings filled with pork and cabbage that we fold together as a family.

Pork and cabbage jiaozi
Total time
1 h
Difficulty
Medium
Cost per person
€2.60
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Jiaozi are those small Chinese dumplings you fold by hand, filled with a mix of ground pork and finely shredded cabbage, seasoned with ginger and scallions. Once boiled, they have a distinctive texture, a soft wrapper that gives way easily and a juicy filling that holds together. The soy and vinegar dipping sauce adds the tangy note that wakes up every bite.

This is the kind of dish you cook together, kids included, since folding dumplings quickly turns into a family game around the table. Plan it for a quiet Sunday or an evening when everyone can get their hands into the dough, literally. Kids generally love this soft texture and the dip-in-sauce format, unlike whole pieces of meat they sometimes push aside.

The ingredients

4 people

Frozen foods

  • Chinese dumpling wrappers 40

Butcher

  • Ground pork 400 g

Fruits and vegetables

  • Chinese cabbage or green cabbage 300 g
  • Scallions 3
  • Fresh grated ginger 1 tbsp

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Red wine vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Finely shred the cabbage, mix it with the salt and let it sit for 10 minutes, then squeeze it out in a kitchen towel. 10 min

    Squeeze thoroughly, poorly wrung cabbage makes the dumplings burst while cooking.

  2. Mix the ground pork with the cabbage, chopped scallions, ginger, 2 tbsp of soy sauce, sesame oil, and pepper.

    Stir the filling always in the same direction, it becomes sticky and binds well.

  3. Place a spoonful of filling in the center of each wrapper, moisten the edge, fold into a half moon, and pinch to form small pleats. 20 min

    Don't overfill, a heaping teaspoon is enough to seal without tearing.

  4. Drop the jiaozi in small batches into a large pot of boiling water, they're done when they float to the surface, add 1 more minute. 8 min

    When the water returns to a boil, pour in a glass of cold water, twice, to gently cook the filling through.

  5. Make the sauce by mixing the remaining soy sauce, vinegar, and a bit of ginger, and serve it with the drained dumplings.

    Chinese black vinegar is ideal, otherwise a wine vinegar with a touch of sugar works well too.

Our tips to get it right

  • Work with the wrappers at room temperature, if they're too cold they crack while folding.
  • Keep a small bowl of water nearby to moisten the edge of each wrapper before sealing it.
  • If the filling looks too wet after mixing, add a teaspoon of cornstarch to firm it up.

The variations

  • Swap the ground pork for ground chicken or turkey for a milder filling.
  • For a vegetarian version, replace the meat with crumbled tofu and rehydrated wood ear mushrooms.
  • To go faster with kids, fold simple square dumplings without pleating, they seal shut in two seconds.

What to serve it with

  • Clear vegetable broth as a starter
  • Crunchy cucumber salad with vinegar
  • Hot unsweetened green tea

Storage

Raw jiaozi freeze very well, laid flat on a tray and then bagged once hardened, and can be cooked straight from frozen with two extra minutes. Once cooked, they keep for 2 days in the fridge in a sealed container, and reheat best steamed or lightly pan fried.

Questions about this dish

Can you make jiaozi ahead of time?

Yes, you can fold them the day before and keep them covered in the fridge on a floured tray. They also freeze very well raw, which is actually the best way to prep ahead.

Can you substitute store bought dumpling wrappers?

If you can't find them, wonton wrappers work too, they're just a bit thinner. Avoid Italian pasta sheets, they're too thick for this boiling method.

How do you keep jiaozi from sticking together while cooking?

Don't overcrowd the pot, cook them in small batches in plenty of boiling water. Stir gently once with a wooden spoon right after dropping them in.

Can jiaozi be pan fried instead of boiled?

Yes, that's actually a classic variation called potstickers. Brown them in a pan for a few minutes, then add a splash of water and cover to finish cooking through steam.

How long does it take to make pork and cabbage jiaozi, Chinese dumplings?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pork and cabbage jiaozi, Chinese dumplings?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork and cabbage jiaozi, Chinese dumplings cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

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