Shui Jiao (Chinese Pork and Cabbage Dumplings)

About This Recipe

Shui jiao, boiled dumplings, are a fixture of northern Chinese cuisine, especially associated with Chinese New Year, when families gather to fold hundreds of them together as both a meal and a shared activity. The filling combines ground pork with finely chopped napa cabbage, whose moisture keeps the filling juicy, along with ginger, scallion and a splash of sesame oil for aroma, all mixed until sticky enough to hold together. Boiled in batches until they float and the wrapper turns tender and slightly translucent, shui jiao are served simply with a dipping sauce of black vinegar, soy sauce and chile oil, the plain preparation letting the filling's flavor stand out.

Ingredients

Serves 4

• 400 gground pork
• 2 cupsnapa cabbage(finely chopped)
• 1 tspsalt(for cabbage)
• 3scallions(finely chopped)
• 1 tbspfresh ginger(minced)
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 1egg
• 40round dumpling wrappers
• 3 tbspblack vinegar(for dipping sauce)
• 3 tbspsoy sauce(for dipping sauce)
• 1 tspchile oil(for dipping sauce)

Instructions

1. 1

   Salt the cabbage

   Toss the chopped cabbage with salt and let sit 15 minutes, then squeeze out as much liquid as possible with a clean towel.

2. 2

   Mix the filling

   Combine the drained cabbage with ground pork, scallions, ginger, soy sauce, sesame oil and egg until sticky and well bound.

3. 3

   Fill the wrappers

   Place a heaping teaspoon of filling in the center of each wrapper, wet the edge with water, fold in half and pleat to seal tightly.

   Squeeze the cabbage very dry before mixing it into the filling — excess moisture will make the dumplings soggy and prone to bursting.

4. 4

   Boil

   Bring a large pot of water to a boil and add dumplings in batches, stirring gently to prevent sticking; when the water returns to a boil, add a splash of cold water and repeat this twice more, until the dumplings float and the filling is cooked through, about 8-10 minutes total.

5. 5

   Make the dipping sauce

   Whisk black vinegar, soy sauce and chile oil together.

6. 6

   Serve

   Drain the dumplings and serve hot with the dipping sauce.

Variations

• •

  A pan-fried version (guotie, or potstickers) uses the same filling but cooks the dumplings in a hot pan with a splash of water for a crispy bottom.

• •

  Shrimp can be added to or substituted for some of the pork in the filling.

• •

  A vegetarian version uses mushrooms and extra cabbage in place of the pork.

Storage

Uncooked dumplings freeze exceptionally well on a floured tray before bagging; boil directly from frozen, adding 2-3 extra minutes. Cooked dumplings keep 2 days refrigerated and reheat well steamed or pan-fried.

Frequently Asked Questions