Zhu Rou Bai Cai JiaoziPork and Napa Cabbage Dumplings
These northern-style dumplings are filled with juicy pork, napa cabbage, ginger, and scallion, then boiled until tender. They are simple, comforting, and especially good with a sharp black vinegar dipping sauce.
Prep
50m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 400gAll-Purpose Flour
- 220mlWater (warm)
- 4gSalt
Filling
- 350gGround Pork
- 250gNapa Cabbage (finely chopped)
- 50gScallion (finely chopped)
- 10gFresh Ginger (finely chopped)
- 20mlSesame Oil
- 20mlSoy Sauce
- 4gSalt
Boiling
- 1.5lWater
Dipping Sauce
- 40mlBlack Vinegar
- 20mlSoy Sauce
- 10mlChili Oil
- 5gGarlic (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt, add the warm water, and knead until smooth. Cover and rest until relaxed.
- 02
Combine the ground pork, napa cabbage, scallion, fresh ginger, sesame oil, soy sauce, and salt. Stir in one direction until cohesive and slightly sticky.
- 03
Divide the dough into equal pieces, roll each into a round wrapper, and keep the wrappers covered.
- 04
Divide the filling among the wrappers, fold, and pinch firmly to seal.
- 05
Bring the cooking water to a rolling boil in a large pot. In a small bowl, combine the black vinegar, soy sauce, chili oil, and garlic.
- 06
Boil the dumplings in uncrowded batches until they float, the wrappers are tender, and the ground pork filling reaches 71°C (160°F).
- 07
Serve hot with the dipping sauce.
Ratings & Reviews
Log in to rate and review this recipe.