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Pork Jiaozi (Chinese Dumplings)

Make Chinese-style dumplings — they're delicious! Pork jiaozi are a Chinese classic, traditionally made for the New Year, though not only then. Jiaozi are essentially dumplings, and the fillings can vary widely. This recipe uses a classic combination of ingredients. The result is tasty and out of the ordinary!

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Jiaozi with pork
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 25 % 3 g
Carbohydrates 58 % 7 g
63 kcal
GI: 14 / 0 / 86
  • There are hundreds of kinds of jiaozi in China. They can be filled with meat, fish, or vegetables and are traditionally served at celebrations — no Chinese New Year or wedding is complete without this beloved dish. These days jiaozi are made year-round, not just on holidays, but in China they still carry symbolic meaning: more than just food, they're believed to bring wealth, luck, and family happiness. Intriguing, right? And making them is no harder than making ordinary dumplings. Shall we give it a go? Start by prepping the ingredients: wash and pat dry the napa cabbage, then finely dice it (cut out and discard the tough stems); wash the pork, blot it dry, and run it through a meat grinder; wash, dry, and finely chop the green onion; peel the garlic and mince or grate it; finely chop the bamboo shoots; and wash, dry, peel, and finely mince the ginger. Now make the dough: sift the flour into a large bowl, make a well in the center, and slowly pour in the water while kneading. Knead until the dough is smooth and uniform, adding a touch more water if needed — but keep it fairly stiff (like for dumplings). Shape it into a ball, set it in the bottom of the bowl, cover with a clean, dry towel, and let it rest for 30 minutes. Meanwhile, make the filling: squeeze the juice out of the napa cabbage and put it in a large bowl along with the pork, chopped bamboo shoots, green onion, ginger, and garlic. Add the salt and white pepper, then pour in the rice wine, soy sauce, and sesame oil. Mix until everything is well combined, then set aside. When the dough has rested, turn it out, knead it, and divide it into three pieces. Lightly flour your work surface and roll each piece into a sheet about 1/2 inch (1–1.2 cm) thick. Using a cup or glass about 2–2.5 inches (5–6 cm) across, cut out rounds. Place about 1 full teaspoon of filling in the center of each, fold the dough into a crescent, and pinch the edges to seal, forming the jiaozi. Bring a large pot of water to a boil over high heat, add salt, and stir. When it boils, lower the heat to medium and add as many jiaozi as will fit — you'll cook them in 2–3 batches. After 30 seconds, give the pot a stir and cook the jiaozi for 5 minutes (until the filling is fully cooked). Lift the finished jiaozi out onto a flat plate. Add a little more water to the pot if needed, return it to a boil, and cook the remaining dumplings. Serve hot — dipping sauces are a must! Enjoy — and may it bring you wealth, luck, and family happiness! ;)

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Chinese cabbage - 16  kcal/100g
  • Bamboo shoots - 27  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White pepper - 0  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Rice wine - 256  kcal/100g

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