Pork Dumplings (Jiaozi) Recipe

The best part of making these pork dumplings is the balance inside each one: juicy ground pork, sweet and tender napa cabbage, warm grated ginger, and enough garlic to make the filling savory without overwhelming it. Shaoxing wine adds a subtle, almost toasted depth, while soy sauce seasons the meat and sesame oil rounds everything out. With 30 wrappers and a pound of pork, you get a generous batch of dumplings—enough for six as a lunch, especially with a couple of simple sides. The filling has a particularly good texture because the cabbage softens as it cooks but still leaves a little bite. I chop the napa cabbage quite finely, then toss it with a pinch of salt and let it sit while I mix the pork with the ginger, garlic, soy sauce, Shaoxing wine, and sesame oil. The important step is squeezing the cabbage very dry before adding it. Napa cabbage releases a surprising amount of water, and if that moisture goes straight into the filling, the wrappers become difficult to seal and can turn soggy during cooking. When shaping the dumplings, keep the wrappers covered with a barely damp towel so their edges stay flexible. Place only a modest spoonful of filling in the center; overstuffing is the quickest way to split a wrapper or create a dumpling with raw meat in the middle. Moisten the edge with water, press out any trapped air, and seal firmly. If you are new to pleating, a simple half-moon fold works perfectly. For the most satisfying finish, pan-fry the dumplings until their bottoms are golden, then add a splash of water and cover the pan so the tops steam through. Remove the lid and let the bottoms crisp again. These are especially good for a relaxed weekend lunch, when everyone can help fold while the filling rests, but they also make a practical make-ahead meal. Serve them with a sharp dipping sauce of soy sauce, rice vinegar, and chili oil, or keep it simple with black vinegar and sliced scallions. A cucumber salad, lightly dressed greens, or a bowl of hot-and-sour soup balances the rich pork nicely. If you freeze some for later, freeze them uncooked in a single layer first, then transfer them to a bag; cook them straight from frozen and allow a few extra minutes under the lid.