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½ cabbage (Napa or regular green)
3 green onions
3 cloves garlic
¼ piece fresh ginger
¾ lb ground pork
1 tsp sugar
1 tbsp shao hsing wine
2 tsp soy sauce
1 tbsp cornstarch
50 jiaozi wrappers
½ tbsp peanut oil
1 tbsp sesame oil (optional)
- Rinse the cabbage thoroughly under cold running water. Then cut it into small shreds and place the shredded cabbage in a microwave safe bowl. Fill the bowl with hot water until it completely covers the cabbage. Then microwave it on high for about 3 minutes or until soft.
- Drain the cabbage thoroughly and blot any excess water off with paper towels.
- Rinse the green onions under cold running water. Cut off the bases and about an inch from the top of the greens and discard. Cut the remaining stalks into tiny pieces and set them aside.
- Using the side of a knife, press down firmly on the garlic cloves until they slightly smash. Then peel and mince each one into tiny pieces and set them aside.
- Peel the ginger, grate it and set it aside.
- Place the pork in a large bowl. Then add the sugar, shao hsing wine, soy sauce, cornstarch, green onions, minced garlic, and grated ginger. Use your hand to mix all of these ingredients together thoroughly.
- Once they are mixed, add the cabbage. Again use your hand to mix everything together.
- Next set up a work area to fill the jiaozi. Use a cutting board or plate as a surface on which to fill the jiaozi. Place a bowl of water, the wrappers, filling, and a clean plate nearby.
- To fill the jiaozi, first place a wrapper on your work surface. Then add just a little bit of the filling in the center.
- Next, wet the edges of the wrapper by dipping your index finger in the water and spreading it on evenly.
- Fold the wrapper in half over the meat mixture forming a half circle. Then carefully pleat one side of the wrapper. Start at one corner, make a pleat and push it tight against the back of the wrapper to seal. Continue making pleats until you come to the end. The finished dumpling should be pleated on the top and resemble a small package. If you have difficulty making the pleats, you can simply just press the edges of the half circle together to form a seal.
- Place the finished jiaozi on a plate with the sealed (pleated) side on the top and continue filling the rest of the wrappers.
- Once all of the wrappers are filled, heat a large non stick pot that has a tight fitting lid on medium high.
- Add the peanut oil to the pot and spread it around evenly using a paper towle.
- Then add about 20 of the dumplings. Keep in mind that we don’t want to crowd the pot. You may only be able to add 10 or so dumplings depending on the size of your pot.
- Once the dumplings are in the pot, add about ½ cup of hot water or just enough to rise about ½ inches in the pot.
- Then cover and let them cook for 7 to 8 minutes or until the water evaporates.
- Once it evaporates, you can drizzle the sesame oil evenly on top of the dumplings if you choose. Let them cook for 1 more minute, or until the bottoms brown.
- Then using a spatula remove them from the pot and place them on a plate to be served. Makes about 50 jiaozi.