Northern China
Pork and napa cabbage jiaozi
Forty little dumplings, one big table. Folding together is half the meal.
90 minTime
22 gProtein each
mildSpice
Make it your way
Grandma's wayHand rolled dough, pork and napa cabbage, boiled the northern way.
The original518kcalsame
22 gproteinsame
3 gfibresame
90minutessame
Jiaozi, the northern classic.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Knead the flour and water into a firm, smooth dough. Rest 30 minutes covered.
- 2Toss the cabbage with half the salt, wait 10 minutes and squeeze out the water hard.
- 3Mix the pork with ginger, spring onion, soy, sesame oil, pepper and the rest of the salt, stirring one way until sticky. Fold in the cabbage.
- 4Roll the dough into a log, cut 40 pieces, roll each into a circle thicker in the centre. Fill and pinch closed into half moons.
- 5Boil in plenty of water. When it returns to a boil, add a cup of cold water; repeat twice, then cook until they float and puff.
- 6Serve with black vinegar and garlic for dipping.
Serve it like this
Lift onto a big platter straight from the pot, with small dishes of black vinegar and garlic for each person. Chilli oil on the side for those who want it.