There is something deeply satisfying about a plate of perfectly seared Pork & Cabbage Dumplings. Known as Jiaozi or Potstickers, these dumplings are the ultimate comfort food. The contrast between the tender, thin dough, the savory and succulent pork filling, and that signature crispy golden bottom is a culinary delight. Mastering this recipe at home allows you to control the quality of the ingredients and, more importantly, ensures that every bite is bursting with juice.
Why This Recipe Works
- The “Water-Binding” Technique: We stir a bit of ginger-infused water or broth into the pork before adding the vegetables. This creates a “soup-dumpling” effect where the meat remains incredibly moist and tender after cooking.
- Cabbage Salting: By salting and squeezing the moisture out of the Napa cabbage, we prevent the dumplings from becoming soggy and ensure the filling has a concentrated flavor and a satisfying crunch.
- The Steam-Fry Method: We use a specific cooking sequence—searing the bottom first, adding water to steam the filling and cook the dough, and finally letting the water evaporate to re-crisp the base.
- The Golden Ratio: Our filling follows the traditional 2:1 ratio of meat to vegetables, providing the perfect balance of richness and freshness.
Recipe Details
- Prep Time: 45 Minutes
- Cook Time: 10 Minutes per batch
- Total Time: ~1 Hour
- Yield: ~40 Dumplings
- Difficulty: Medium
Ingredients
- The Filling:
- 1 lb Ground Pork (80/20 lean-to-fat ratio is best)
- 3 cups Napa Cabbage, finely shredded
- 3 Green Onions, minced
- 1 Tbsp Fresh Ginger, grated
- 2 cloves Garlic, minced
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 tsp Salt (plus extra for cabbage)
- ½ tsp White Pepper
- The Wrappers:
- 1 pack Round Dumpling/Gyoza Wrappers (or homemade flour-and-water dough)
- For Frying:
- 2 Tbsp Neutral Oil (Grapeseed or Vegetable)
- 1/3 cup Water
Instructions
- Prep the Cabbage: Toss the shredded cabbage with 1 tsp of salt. Let it sit for 10 minutes, then use a kitchen towel or your hands to squeeze out as much liquid as possible.
- Mix Filling: In a large bowl, combine pork, soy sauce, sesame oil, ginger, garlic, and pepper. Stir in one direction (clockwise) for 2–3 minutes until the meat becomes “sticky.” This develops the texture.
- Combine: Fold in the squeezed cabbage and green onions.
- The Assembly: Place a spoonful of filling in the center of a wrapper. Moisten the edges with water. Fold in half and create 3–5 pleats along one side to seal. Press firmly to ensure no air pockets remain.
- The Sear: Heat oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a circle. Fry for 2 minutes until the bottoms are light golden brown.
- The Steam: Pour the water into the pan and immediately cover with a lid. Let steam for 5–6 minutes.
- The Crisp: Remove the lid. Continue cooking for another 2 minutes until all water has evaporated and the bottoms are deep golden and crunchy.
Conclusion
Making Pork & Cabbage Dumplings from scratch is a rewarding experience that turns a meal into an event. These dumplings freeze beautifully, making them the perfect “emergency” dinner for busy weeknights. Once you’ve tasted the difference of a hand-pleated, steam-fried potsticker, you’ll never look at store-bought versions the same way again.
(FAQ)
Q: Can I freeze these?
A: Absolutely! Place uncooked dumplings on a parchment-lined tray (not touching) and freeze until solid. Then transfer to a freezer bag. Cook them straight from frozen, just add 2 extra minutes to the steaming time.
Q: My dumplings are sticking to the pan. What should I do?
A: Ensure you are using a good non-stick pan or a well-seasoned cast iron skillet. Don’t try to move the dumplings until the water has completely evaporated and the starch has formed a crust—they will naturally release when they are ready.
Q: What is the best dipping sauce?
A: Mix equal parts soy sauce and Chinkiang black vinegar, a dash of chili oil, and some toasted sesame seeds.
