Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 cup (240ml) warm water
  • Pinch of salt
  • 1 pound (450g) ground pork
  • 1 medium head of Napa cabbage, finely chopped (about 4 cups/225g)
  • 1 tablespoon salt
  • 2 green onions, finely chopped
  • 1 inch piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegetable oil (for pan-frying)
  • Water (for boiling/steaming)

Instructions:

  1. Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms.
  2. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  3. Cover and let rest for 20 minutes.
  4. Place chopped cabbage in a bowl, sprinkle with salt, and let sit for 15 minutes.
  5. Squeeze out excess water from the cabbage (this is key!).
  6. In a large bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper.
  7. Mix well until thoroughly combined.
  8. Divide the dough into 4 equal portions. Roll each portion into a long rope.
  9. Cut each rope into 8-10 small pieces.
  10. Flatten each piece into a circle (about 3 inches/7.5 cm in diameter) using a rolling pin. Try to make the centre of the circle slightly thicker than the edges.
  11. Place a tablespoon of filling in the centre of each wrapper.
  12. Fold the wrapper in half and pinch the edges to seal, creating pleats (watch a YouTube video for guidance!).
  13. Boiled: Bring a large pot of water to a boil. Gently add jiao zi and cook for 6-8 minutes, or until they float to the surface. Add a cup of cold water to the boiling water, twice during the process.
  14. Steamed: Place jiao zi in a steamer basket lined with parchment paper. Steam for 10-12 minutes, or until cooked through.
  15. Pan-Fried: Heat vegetable oil in a skillet over medium heat. Place jiao zi in the skillet and cook until the bottoms are golden brown. Add 1/2 cup of water to the skillet, cover, and steam until the water evaporates and the jiao zi are cooked through.
  16. Serve immediately with your favorite dipping sauce.