Chinese jiaozi dumplings with pork and cabbage boiled in water Recipe
Jiaozi are some of the most beloved dumplings in China. They are often prepared together with family for the New Year, a bit like making Christmas Eve dumplings in Poland. In this version the dumplings are boiled in water – the dough is soft and springy, and the pork and cabbage filling is juicy with a gentle garlic note. Perfect for lunch, dinner, or a gathering with friends.
Jiaozi są w Chinach symbolem pomyślności, bo kształtem przypominają dawne sztabki złota. Rodziny lepią je wspólnie, często ukrywając w jednym z nich monetę na szczęście dla znalazcy.
These jiaozi combine a delicate, springy dough with a juicy pork and cabbage filling, capturing the essence of a classic Chinese family dish. Boiling them in water keeps them light and tender, and the simple dipping sauce highlights their natural flavor.
Dlaczego ta wersja działa
- Zaparzane gorącą wodą ciasto jest miękkie jak nasze pierogi, ale sprężyste jak klasyczne jiaozi.
- Bardzo drobne siekanie i dokładne odciśnięcie kapusty zapobiega rozwodnieniu farszu.
- Dłuższe mieszanie farszu w jednym kierunku wiąże białka i daje zwartą, soczystą strukturę.
- Gotowanie w umiarkującym wrzeniu zmniejsza ryzyko pękania i rozklejania pierożków.
Chef's tips
Knead the dough long enough so it becomes really smooth and elastic – this is key to getting a good texture. Don’t overfill the wrappers; too much filling makes them hard to seal and more likely to burst while cooking. Always squeeze the cabbage very well so it doesn’t water down the filling.
How to serve
Serve the dumplings immediately after cooking, with individual bowls of dipping sauce for each person. Add a simple clear broth or miso-style soup on the side and a light salad of cucumber or pickled vegetables for a complete meal.
Na co uważać
- Nie wałkuj placków zbyt grubo – grube ciasto będzie mączne i ciężkie; zbyt cienkie łatwo pęka przy gotowaniu.
- Przy lepieniu dokładnie wypychaj powietrze z wnętrza, inaczej bąble powietrza mogą rozerwać ciasto w wodzie.
- Nie gotuj zbyt wielu pierożków naraz – w tłoku łatwo się sklejają i przywierają do dna garnka.
Zamienniki
- Część wieprzowiny możesz zastąpić drobno posiekanymi krewetkami dla delikatniejszego, morskiego smaku.
- Kapustę pekińską da się zastąpić bardzo drobno posiekaną białą, dokładnie odciśniętą z nadmiaru soku.
- Jeśli nie masz octu ryżowego, użyj jasnego octu winnego i dodaj szczyptę cukru dla złagodzenia.
Ingredients
- flour type 450–550 - 400 g
- hot water not boiling, but very warm - 220 ml
- ground pork preferably from shoulder or neck, not too lean - 350 g
- cabbage finely chopped - 200 g
- onion chopped - 3 piece
- garlic finely chopped - 3 cloves
- fresh ginger grated on a fine grater - 10 g
- soy sauce - 2 tablespoons
- sesame oil for aroma, can be omitted - 1 tablespoon
- salt for the filling, plus a pinch for the cabbage - 1 teaspoon
- pepper freshly ground - 0.5 teaspoons
- rice vinegar for the dipping sauce; can be replaced with apple cider vinegar - 2 tablespoons
- soy sauce for the dipping sauce - 2 tablespoons
- chili oil or hot chili paste optional, for the dipping sauce - 1 teaspoon
Preparation
- Put the flour into a bowl. Gradually pour in the hot water, stirring with chopsticks or a fork until moist crumbs of dough form. When the mixture cools slightly, knead by hand for 8–10 minutes until smooth and elastic. If it sticks, add a little flour. Cover the bowl with a damp cloth and set aside for at least 20 minutes.
- Very finely chop the Chinese cabbage. Sprinkle with a pinch of salt, mix and set aside for 10 minutes until it releases water. Then squeeze it thoroughly in your hands over the sink so it is as dry as possible.
- In a large bowl place the ground pork, squeezed cabbage, chopped spring onion, garlic, grated ginger, soy sauce, sesame oil, salt and pepper. Mix with your hand or a spoon for 2–3 minutes until the filling becomes slightly sticky and uniform.
- Divide the dough into 4 parts. Shape each part into a log about 2 cm in diameter. Cut the log into small pieces the size of a walnut (about 10–12 g). Flatten each piece with your palm into a small disc.
- Roll each disc with a rolling pin into a thin circle about 8–9 cm in diameter. Try to keep the center a bit thicker and the edges thinner. Cover the finished circles with a cloth so they don’t dry out.
- Place about 1 teaspoon of filling in the center of each circle. Fold the dough in half, sealing the edges like a dumpling. You can simply press firmly with your fingers or make small pleats, folding the edge toward the center. Make sure there are no holes.
- Bring plenty of water with a little salt to a boil in a large pot. Add the dumplings in batches so they have room to move. After adding them, gently stir with a spoon so they don’t stick to the bottom.
- Cook the dumplings for 5–7 minutes from the moment they float to the surface. The dough should be soft but springy, and the filling inside hot. Remove with a slotted spoon onto a plate.
- Prepare the dipping sauce: mix soy sauce, rice vinegar and chili oil (if using). Serve the dumplings hot, dipping them in the sauce.
Storage
Ugotowane jiaozi przechowuj w lodówce do 2 dni – po schłodzeniu ciasto lekko stwardnieje i będzie mniej sprężyste. Podgrzewaj je na parze lub krótko w lekko gotującej się wodzie; surowe pierożki możesz zamrozić i gotować później bez rozmrażania.
Making jiaozi is a wonderfully communal activity – invite friends or family to help with rolling and folding. Even if the shapes aren’t perfect at first, they will still taste fantastic, and each batch will look better than the last.
