Zhūròu Báicài Jiǎozi (猪肉白菜饺子)
China
Classic Chinese dumplings with pork and tender Napa cabbage. Juicy filling in a thin dough wrapper, served with an aromatic sauce of homemade chili oil and black rice vinegar.
Ingredients
- 250 g wheat flour
- 130 ml water
- 300 g Napa cabbage
- 0.25 tsp salt
- 250 g pork
- 2 pcs green onion
- 1 tsp ginger
- 2 tbsp light soy sauce
- 1 pinch ground Sichuan pepper
- 1 tbsp dried shrimp
- 0.5 tbsp sesame oil
- to taste homemade chili oil
- to taste black rice vinegar
Steps
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In a bowl gradually add water to the flour, mix until a uniform dough forms and knead it.
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Cover the dough and let it rest for 10 minutes.
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Knead the dough again until smooth and let it rest for 30–60 minutes until soft.
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Slice the Napa cabbage into thin strips, sprinkle with salt, toss and let sit for 10 minutes, then squeeze out excess liquid.
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Combine pork, finely chopped green onion, ginger, light soy sauce, ground Sichuan pepper, and pre‑soaked dried shrimp; mix until the liquid is fully absorbed.
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Add sesame oil to the squeezed cabbage and mix thoroughly, then combine with the meat mixture.
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Divide the dough into three parts, roll each into a rope, cut into 10 pieces, shape each piece into a small disc, and roll them into thin circles.
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Place a tablespoon of filling onto each circle, pinch the edges, and shape the dumplings.
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Bring water to a boil, drop the dumplings in, and after the water returns to a boil add 120 ml of cold water; repeat this process twice. Cook until the dumplings float to the surface.
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Serve the hot dumplings with a sauce made from homemade chili oil and black rice vinegar.
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Form frozen dumplings: place them on parchment, freeze, then transfer to an airtight bag and store for up to 3 months.