Kitchen Stories' Pork and Cabbage Jiaozi Dumpling Recipe

This article is in collaboration with Kitchen Stories.

Difficulty: Medium
Preparation: 60 min.
Resting: 75 min.

Ingredients
Servings: 6
⅛ lb ground pork
⅛ lb Napa cabbages
⅜ cups flour
⅓ tsp salt
⅛ cup water
1 Sichuan peppercorns
⅛ star anise
⅓ tbsp water (hot)
⅛ oz ginger
¼ oz leeks
⅛ cup chicken stock
⅓ tbsp soy sauce
¼ tbsp sesame oil
⅛ tsp white pepper
⅛ cup water (cold)
salt
flour (for dusting)
black rice vinegar (for serving)
chili oil (for serving)
soy sauce (for serving)

Utensils: 2 bowls (large), chopsticks, plastic wrap, 2 bowls (small), cutting board, knife, 2 kitchen towels, sieve, bowl, rolling pin, large pot, slotted spoon

⅜ cups flour - ⅛ tsp salt - ⅛ cup water

bowl (large) - chopsticks - plastic wrap

In a large bowl, add flour and salt. Stream in room-temperature water gradually, using a spatula or a pair of chopsticks to stir. Knead to form a dough (it’s ok if the dough feels hard at this point), cover with plastic wrap, and let rest for approx. 15 min. Knead for another minute, then let rest again, covered, for approx. 1 hr.

1 Sichuan peppercorn - ⅛ star anise - ⅓ tbsp water (hot) - ⅛ oz ginger - ¼ oz leeks - ⅛ lb Napa cabbages - ¼ tsp salt

bowl (small) - cutting board - knife - bowl (large) - kitchen towel

Add sichuan peppercorns and star anise to a small, heatproof bowl. Cover with boiling water and let infuse and cool. Then finely chop the leek and grate ginger. Remove the end of the Napa cabbage and finely chop. Toss cabbage with salt and set aside for approx. 15 min., to draw excess water out. Squeeze out the excess liquid by adding salted cabbage to a clean kitchen towel, then wring it tightly, or use a sieve and press down on the cabbage.

⅛ cup chicken stock - ⅛ lb ground pork - ⅓ tbsp soy sauce - ¼ tbsp sesame oil - ⅛ tsp white pepper salt

sieve - bowl

Strain the cooled spice water and mix with the chicken broth. Add ground pork, soy sauce, sesame oil, white pepper, and salt to a bowl. Gradually add the broth, stirring the mixture with a pair of chopsticks between each addition, until the ground meat soaks up the water. Keep stirring in one direction until it becomes a sticky paste that has some resistance to it. Finally add the Napa cabbage, leek and ginger, mix until fully combined.

flour (for dusting)

rolling pin - kitchen towel

Take out the dough and knead briefly on a lightly floured surface. Form into a ball, then divide into 4 pieces. Keep remaining dough covered with plastic wrap. Working one at a time, roll a dough ball into a log. Cut into small portions (each weighing between 10 – 12 g / approx ⅓ oz), then pat into a round disk, and use a rolling pin to roll into a circle, turning the dough clockwise, after each roll until you form a circle, approx 8 – 10 cm / 3 – 4 in.n diameter. Add about one tablespoon of the filling to the middle of the wrapper, then fold the wrapper in half and seal (you can see how we do it in the photo above). Repeat with the remaining dough and filling.

⅛ cup water (cold) - black rice vinegar (for serving) - chili oil (for serving) - soy sauce (for serving)

large pot - bowl (small) - slotted spoon

Bring a large pot of water to the boil over medium-high heat. Once boiling, add dumplings. When the water boils again, add the cold water and turn the heat down to medium. Then cook for approx. 5 min. more, until the dumplings are floating and the dough is cooked through and slightly see-through. Remove from the pot with a slotted spoon. Serve the dumplings with a dipping sauce on the side made from black rice vinegar, chili oil, and soy sauce. Enjoy!