Pork dumplings, or jiaozi, are a beloved staple in Chinese cuisine, especially during the Lunar New Year. Their origins trace back over 1,800 years to the Eastern Han Dynasty, where Zhang Zhongjing, a renowned physician, crafted these dumplings to treat frostbitten ears among the poor. He wrapped mutton, chili, and medicinal herbs in dough, shaping them like ears, and boiled them to create a warming soup. This dish, initially called “jiao’er,” evolved into the jiaozi we know today.
Traditionally, jiaozi are enjoyed during the Winter Solstice and Lunar New Year, symbolizing prosperity and family unity. While pork remains a popular filling, regional variations include beef, shrimp, and vegetarian options. The practice of making and sharing jiaozi continues to be a cherished tradition, bringing families together to celebrate and honor this rich culinary heritage.
Pork Dumplings (Jiaozi) Recipe
Servings: approx. 50 dumplings
Preparation time: About 20-25 minutes (for chopping ingredients, making the filling, and assembling the dumplings).
Cooking time: About 15-20 minutes (for pan-frying and steaming the dumplings in batches).
INGREDIENTS
For the Filling:
- ¾ lb (340g) ground pork
- ½ cup Napa cabbage, finely chopped
- 2-3 shiitake mushrooms, finely chopped (or other mushrooms of your choice)
- 2 Tbsp green onions, finely chopped
- 1 Tbsp grated ginger
- 2 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine (optional)
- Salt and pepper, to taste
For the Dumpling Wrappers:
1 package dumpling wrappers (about 50 wrappers) – or make them from scratch
For Cooking:
- 2-3 Tbsp vegetable oil (for pan-frying)
- 2-3 Tbsp water (for steaming)
- A pinch of salt (optional for seasoning the water)
Dipping Sauce – or a sauce of your choice:
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- A dash of sesame oil
- A pinch of chili flakes (optional)
INSTRUCTIONS
Prepare the Filling:
1] In a large bowl, combine ¾ lb ground pork, ½ cup finely chopped Napa cabbage, 2-3 finely chopped shiitake mushrooms, 2 Tbsp finely chopped green onions, 1 Tbsp grated ginger, and 2 minced garlic cloves.
2] Add 1 Tbsp soy sauce, 1 tsp sesame oil, and 1 tsp rice wine (if using). Season with salt and pepper to taste.
3] Mix everything thoroughly until the filling is well-combined. Let the filling rest for about 10 minutes to allow the flavors to meld.
Assemble the Dumplings:
1] Place a dumpling wrapper on a flat surface. Add about 1 tsp of the filling in the center of the wrapper.
2] Wet the edges of the wrapper with a little water using your finger.
3]Fold the wrapper over the filling to form a half-moon shape, then press the edges together tightly to seal the dumpling. You can pleat the edges for a traditional look, but make sure they are firmly sealed to avoid any leakage during cooking.
4] Repeat the process with the remaining wrappers and filling.
Cook the Dumplings (Pan-Frying and Steaming Method):
1] Heat 1 Tbsp vegetable oil in a large non-stick pan over medium heat.
2] Place the dumplings in the pan, flat side down, making sure they don’t touch each other.
3] Cook for 2-3 minutes, until the bottoms are golden brown and crispy.
4] Add 2-3 Tbsp water to the pan, then immediately cover with a lid to trap the steam. Let the dumplings steam for 2-3 minutes, until the water evaporates and the dumplings are fully cooked.
5] Once the water has evaporated, remove the lid and continue to cook for another minute to re-crisp the bottoms.
Serve:
1] Remove the dumplings from the pan and arrange them on a plate.
2] Garnish with thinly sliced green onions (optional).
3] Serve with the dipping sauce made from 3 Tbsp soy sauce, 2 Tbsp rice vinegar, a dash of sesame oil, and a pinch of chili flakes (optional).
Freezing Tip:
If making a large batch, freeze the dumplings uncooked. Place them on a baking sheet in a single layer, freeze until firm, then transfer to a zip-top bag for long-term storage. Cook directly from frozen by steaming or pan-frying.
