Jian Jiao - Pan Fried Pork and Cabbage Dumplings

Jian Jiao - Pan Fried Pork and Cabbage Dumplings

Although you can get them at virtually every Chinese restaurant around the world, these homemade dumplings are tastier and when dipped in a great soy-vinegar sauce, a completely different experience. Stuffing the wrappers with family or friends is a fun activity to do together. Batches can easily be doubled and frozen uncooked for later. Serve with Vinegar Dipping Sauce, hoisin sauce, sweet and sour sauce, or dip in whatever seems tasty to you today.

5 from 2 votes

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Course: Appetizer, Brunch, Snack, Street Food

Cuisine: Chinese, Northern China, Peking

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: Dumplings

Author: My Hungry Traveler

Equipment

Large skillet with cover
Colander and large bowl

Ingredients

16 oz Package round dumpling wrappers (3-inch), 40+ wrappers
4 cups Chinese or Nappa cabbage leaves, sliced thin crossways (approx 8 leaves)
1 tbsp Kosher salt
1 cup Scallion, minced
3 tbsp Soy sauce
1 inch Piece fresh ginger, peeled, smashed and finely chopped
2 tbsp Dark soy sauce
1 tbsp Shaoxing rice wine (optional)
2 tsp Sugar
1 tbsp Toasted sesame oil
5 tbsp Vegetable oil

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Instructions

Make Stuffing - Put cabbage in a colander in the sink. Sprinkle salt over and massage. Let sit while making filling.
In a large bowl, combine pork, scallions, soy sauces, ginger, rice wine, and sesame oil. Mix everything together with your hands. Squeeze cabbage in a towel to extract as much liquid as possible. Thoroughly combine cabbage shreds and the pork with your hands.
Wrap Dumplings - Sit pile of wrappers on a clean work surface. Place a small bowl of warm water, clean plate, and pork filling nearby. Fill the middle of each wrapper with 1 tbsp filling. Dip finger in water and coat edges with water. Fold wrapper in half and seal. Move to plate. Repeat until filling or wrappers are used up. Empty water bowl and refill to use for cooking.
Cook Dumplings - Heat 2 tbsp oil in a large skillet over medium-high heat. When oil begins to simmer, carefully place as many dumplings in skillet as will reasonably fit on the bottom. Reduce heat to medium. Cook for about 3 minutes to brown without moving the pan. Add 2 tbsp water to the bottom of the skillet and immediately cover with the lid. Steam 2 minutes, shaking pan to keep from sticking. Add another 2 tbsp water, cover, and steam another 2 minutes. Repeat process 1 more time. Turn off heat for 1 minute leaving the cover on. Remove lid, turn heat back to medium high to crisp up the bottoms. Transfer to a serving platter and cover with a kitchen towel to keep warm. Add 1 tbsp oil to pan and repeat process for the remaining dumplings. Serve with vinegar-scallion dipping sauce.

Notes

Edges of dumplings can be crimped with fork tines for a prettier presentation.
Dumpling can be refrigerated in a sealed container before cooking.
Uncooked dumplings may be frozen indefinitely.

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