Pork and Cabbage Jiaozi (Dumplings)
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The Tale of Pork and Cabbage Jiaozi (Dumplings)
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Jiaozi are among China's oldest foods, with dumpling-like remains found in tombs dating back roughly 1,800 years. A popular legend credits the Han-dynasty physician Zhang Zhongjing with shaping the first dumplings like ears and filling them with warming ingredients to treat frostbite among the poor during a harsh winter.
Ingredients
Scale:· 4 servings
- 40 round dumpling wrappers
- 1 lb ground pork
- 2 cups napa cabbage, finely chopped and salted
- 2 scallions, minced
- 1 tbsp ginger, minced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 egg
- Black vinegar and chili oil, for dipping
Instructions
- 1Salt the chopped cabbage, let sit 10 minutes, then squeeze out as much liquid as possible.
- 2Mix ground pork with cabbage, scallions, ginger, soy sauce, wine, sesame oil, and egg until sticky.
- 3Place a spoonful of filling in the center of each wrapper.
- 4Wet the edges with water, fold in half, and pleat to seal tightly.
- 5Bring a large pot of water to a boil and boil dumplings in batches until they float, about 4-5 minutes, or pan-fry in oil until crisp on the bottom then steam with a splash of water.
- 6Serve hot with black vinegar and chili oil for dipping.
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