Classic Northern-Style Pork and Napa Cabbage Jiaozi (Dumpling)

If there is one dumpling that sits at the absolute heart of Chinese home cooking, it's this one. Pork and napa cabbage jiaozi are the dish that families gather around on Lunar New Year's Eve, folding hundreds of dumplings together at the kitchen table while the stories flow as freely as the tea. The filling is deceptively simple but the technique behind it is what makes all the difference. A specific meat whipping method that creates an impossibly juicy, almost soupy interior that bursts in your mouth with every bite. Here at Yunion, our fresh gow gee skins give these dumplings the perfect thin, pliable wrapper that holds everything together beautifully without a single tear.

Serves: 4 Prep time: 45 minutes Cook time: 15 minutes

Ingredients

For the filling:

• 400g ground pork, ideally a 70/30 meat to fat ratio for maximum juiciness

• 300g napa cabbage, finely minced

• 3 cloves garlic, finely minced

• 2 tsp fresh ginger, grated

• 3 spring onions, finely chopped

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1 tsp sugar

• Pinch of white pepper

• 4 tbsp cold water or chicken stock, added gradually

  
  

For wrapping:

• 1 packet Yunion Gow Gee Skins

• Small bowl of water for sealing

  
  

For the dipping sauce:

• 3 tbsp light soy sauce

• 2 tbsp Chinkiang black vinegar

• 1 tsp fresh ginger, finely julienned

• 1 tsp chilli oil, optional

Method

• Salt the napa cabbage first. Place finely minced cabbage in a bowl, sprinkle generously with salt, and toss to combine. Leave for 10 minutes until the cabbage releases its moisture. Gather the cabbage in a clean tea towel and squeeze firmly and thoroughly until as much liquid as possible has been removed. This step is non-negotiable — wet cabbage makes soggy, burst dumplings.

• Place ground pork in a large bowl. Add soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, garlic, and ginger. Using a pair of chopsticks or a fork, beat the mixture vigorously in one direction only for a full 5 minutes. While beating, gradually add cold water or stock one tablespoon at a time, allowing each addition to be fully absorbed before adding the next. The filling should become smooth, sticky, and almost paste-like. This is the meat-whipping technique that creates that signature juicy interior.

• Fold the squeezed cabbage and spring onions through the seasoned pork mixture. Taste a small pinch of filling and adjust seasoning if needed.

• Place a Yunion gow gee skin flat on a clean surface. Add a heaped teaspoon of filling to the centre. Moisten the edges with water. Fold the skin in half over the filling to form a half moon shape. Starting from one end, pleat the front edge of the wrapper towards the back edge, pressing firmly to seal as you go. Aim for 5 to 7 pleats per dumpling.

• Place finished dumplings on a lightly floured tray, making sure they don't touch each other.

• To cook, bring a large pot of water to a full rolling boil. Add dumplings in batches and stir gently to prevent sticking. When the water returns to a boil, add a cup of cold water. Repeat this process two more times. The dumplings are ready when they float and the wrappers look slightly translucent.

• Remove with a slotted spoon and serve immediately with dipping sauce.

Tips

• The meat-whipping technique is the soul of a great jiaozi filling. Beating the pork in one direction and adding water gradually develops the proteins in the meat, creating a filling that is silky, cohesive, and full of natural juices rather than dry and crumbly.

• The cold water addition method is what gives the filling that legendary soupy burst when you bite in. Don't rush it and don't skip it.

• Jiaozi freeze beautifully. Place uncooked dumplings on a tray in a single layer and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra 2 minutes to the cooking time. Making a big batch and freezing half is one of the most rewarding things you can do in a home kitchen.

  
  

Find Yunion Noodles Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.