These authentic Chinese pork dumplings (jiaozi) are a labor of love that pays off with every juicy, flavorful bite. The combination of seasoned pork, crunchy vegetables, and a silky wrapper creates a dumpling that rivals your favorite dim sum spot.
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This recipe walks you through making the dough from scratch, preparing a savory filling, and mastering the pleat. While it takes a bit of practice, the result is deeply satisfying—crispy-bottomed, tender, and packed with umami.
Whether you boil, steam, or pan-fry them, these dumplings are perfect for a fun family activity or a cozy weekend cooking project.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use all-purpose flour for a soft, pliable dough. For a chewier texture, you can substitute with bread flour.
3/4 cup (180ml) warm water
Warm water helps hydrate the flour and makes the dough easier to roll. Use water around 110°F (43°C).
1 lb (450g) ground pork
Use ground pork with some fat (80/20) for juicier dumplings. You can substitute with ground chicken or turkey.
2 cups (150g) finely chopped Napa cabbage
Napa cabbage adds moisture and crunch. You can use regular green cabbage if needed, but squeeze out excess water.
3 stalks green onions, finely chopped
Green onions provide a fresh, mild onion flavor. Use both white and green parts.
2 cloves garlic, minced
Fresh garlic is essential for flavor. Use 1/2 teaspoon garlic powder if you're in a pinch.
1 tablespoon grated fresh ginger
Fresh ginger adds a warm, spicy note. You can use 1 teaspoon ground ginger, but fresh is better.
2 tablespoons soy sauce
Use light soy sauce for a saltier, more authentic flavor. Tamari or coconut aminos work for gluten-free or low-sodium.
1 tablespoon sesame oil
Toasted sesame oil gives a nutty aroma. Use a good quality oil for best flavor.
1 teaspoon salt
Salt enhances the flavors. Adjust to taste, but don't skip it as it also helps bind the filling.
1/2 teaspoon white pepper
White pepper is more authentic than black and adds a subtle heat. You can substitute with black pepper.
Tips & Tricks
Don't overwork the dough
Knead until smooth and let it rest for 30 minutes to make rolling easier.
Squeeze the cabbage well
After salting and resting, squeeze out as much water as possible to prevent soggy dumplings.
Seal the edges tightly
Use water on the edge and press firmly to avoid bursting during cooking.
Pro Tips
Step-by-Step Instructions
1. Make the dough
In a large bowl, mix flour and warm water until a shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth. Cover and rest for 30 minutes.
2. Prepare the filling
In a bowl, combine ground pork, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix well in one direction until the mixture becomes sticky and well-combined.
3. Roll the wrappers
Divide the dough into 4 equal parts. Roll each part into a log and cut into 10 pieces. Flatten each piece with your palm, then roll into a thin circle about 3.5 inches (9 cm) in diameter.
4. Fill and pleat
Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edges with water, fold in half, and pleat the edges to seal. Repeat with remaining wrappers and filling.
5. Pan-fry the dumplings
Heat 1 tablespoon oil in a non-stick skillet over medium-high heat (350°F / 175°C). Place dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
6. Add water and steam
Carefully add 1/3 cup (80ml) water to the skillet, cover immediately, and reduce heat to medium (300°F / 150°C). Steam for 8-10 minutes until the water evaporates and the dumplings are cooked through.
7. Crisp the bottoms
Uncover, increase heat to medium-high (375°F / 190°C), and cook for 1-2 minutes until the bottoms are crispy and golden. The dumplings are done when the internal temperature reaches 165°F (74°C).
8. Serve and enjoy
Remove from the skillet and serve hot with dipping sauce made of soy sauce, vinegar, and chili oil.
Delicious Variations
Vegetarian
Replace pork with finely chopped mushrooms and extra cabbage, and add a splash of hoisin sauce.
Spicy
Add 1-2 teaspoons chili garlic sauce or sriracha to the filling for a kick.
Shrimp and pork
Mix 1/2 pound ground pork with 1/2 pound chopped shrimp for a seafood twist.
How to Store Authentic Chinese Pork Dumplings
Refrigerator
Store cooked dumplings in an airtight container for up to 3 days.
Freezer
Freeze uncooked dumplings on a baking sheet in a single layer, then transfer to a freezer bag for up to 3 months.
Reheating
Reheat in a skillet with a little oil over medium heat until crispy and heated through, or steam for 5 minutes.
Frequently Asked Questions
Q: Can I use store-bought wrappers instead of making from scratch?
Yes, you can use store-bought dumpling wrappers to save time. Look for round wrappers in the refrigerated section of Asian grocery stores.
Q: Do I need to squeeze the cabbage before adding to the filling?
Yes, squeezing the cabbage is crucial to remove excess moisture, which prevents soggy dumplings and helps the filling stay together.
Q: Can I boil these dumplings instead of pan-frying?
Absolutely! To boil, drop dumplings into boiling water and cook until they float and the water returns to a boil; add 1/2 cup cold water and repeat once.
Q: How do I prevent the dumplings from sticking to the pan?
Use a non-stick skillet and enough oil, and make sure the pan is hot before adding the dumplings. Also, don't move them until the bottoms are browned.
Now that you've mastered this authentic recipe, gather your friends and family for a dumpling-making party! Share your creations in the comments below and don't forget to tag us on social media.
Authentic Chinese Pork Dumplings
Make juicy, restaurant-quality Chinese pork dumplings at home with this authentic recipe—perfect for gatherings and meal prep.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) warm water
- 1 lb (450g) ground pork
- 2 cups (150g) finely chopped Napa cabbage
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
📋 Instructions
- 1Make the dough — In a large bowl, mix flour and warm water until a shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth. Cover and rest for 30 minutes.
- 2Prepare the filling — In a bowl, combine ground pork, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix well in one direction until the mixture becomes sticky and well-combined.
- 3Roll the wrappers — Divide the dough into 4 equal parts. Roll each part into a log and cut into 10 pieces. Flatten each piece with your palm, then roll into a thin circle about 3.5 inches (9 cm) in diameter.
- 4Fill and pleat — Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edges with water, fold in half, and pleat the edges to seal. Repeat with remaining wrappers and filling.
- 5Pan-fry the dumplings — Heat 1 tablespoon oil in a non-stick skillet over medium-high heat (350°F / 175°C). Place dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
- 6Add water and steam — Carefully add 1/3 cup (80ml) water to the skillet, cover immediately, and reduce heat to medium (300°F / 150°C). Steam for 8-10 minutes until the water evaporates and the dumplings are cooked through.
- 7Crisp the bottoms — Uncover, increase heat to medium-high (375°F / 190°C), and cook for 1-2 minutes until the bottoms are crispy and golden. The dumplings are done when the internal temperature reaches 165°F (74°C).
- 8Serve and enjoy — Remove from the skillet and serve hot with dipping sauce made of soy sauce, vinegar, and chili oil.
