# Pork dumplings (jiaozi) (from Adam Liaw)

Video: [Dumpling School #1 | Basic Dumplings (Jiaozi) From Scratch | 饺子](https://www.youtube.com/watch?v=tkGsB0omCoA) by [Adam Liaw](https://www.youtube.com/@adamliaw).
RecipesMD is not affiliated with Adam Liaw. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$3.68 per serving, ~$14.73 for ~4 portions (assumed); saves ~$9.32* per serving (72%) vs ordering out (~$13.00*). * Estimate: predicted from the ingredient list: 2 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 4 portions were assumed; restaurant comparison is a typical Ontario plate of ~10 dumplings at ~$13, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 3 cups all-purpose flour
- 1.5 cups hot water
- some Chinese cabbage
- 1 kg pork mince
- to taste ginger
- to taste garlic
- to taste sugar
- to taste salt
- to taste white pepper
- to taste Shaoxing wine
- to taste garlic chives
- to taste black vinegar
- to taste soy sauce
- to taste chili oil
- to taste XO sauce

## Steps

1. [2:44](https://www.youtube.com/watch?v=tkGsB0omCoA&t=164s) Combine the flour and hot water in a stand mixer fitted with a dough hook, mixing on low speed for about 10 minutes until a smooth dough forms.
2. [3:16](https://www.youtube.com/watch?v=tkGsB0omCoA&t=196s) Boil the Chinese cabbage in a pot of water, then drain and rinse with cold water to cool.
3. [3:25](https://www.youtube.com/watch?v=tkGsB0omCoA&t=205s) Wrap the dough in plastic wrap and set it aside to rest for 30 minutes to an hour.
4. [4:20](https://www.youtube.com/watch?v=tkGsB0omCoA&t=260s) Finely chop the cooled cabbage, squeeze out as much liquid as possible, and chop the garlic chives.
5. [5:37](https://www.youtube.com/watch?v=tkGsB0omCoA&t=337s) Mix the pork mince, ginger, garlic, sugar, salt, white pepper, and Shaoxing wine in the stand mixer with a paddle attachment for 5 minutes until sticky and emulsified.
6. [6:23](https://www.youtube.com/watch?v=tkGsB0omCoA&t=383s) Add the chopped cabbage and garlic chives to the meat mixture, then mix on low speed until fully incorporated.
7. [8:30](https://www.youtube.com/watch?v=tkGsB0omCoA&t=510s) Roll a portion of the dough into a long rope, cut it into small equal pieces, flatten each piece, and roll them out into thin circular wrappers.
8. [10:41](https://www.youtube.com/watch?v=tkGsB0omCoA&t=641s) Place a small spoonful of filling in the center of a wrapper, fold it over, and pinch the edges firmly to seal.
9. [12:45](https://www.youtube.com/watch?v=tkGsB0omCoA&t=765s) Gently drop the dumplings into a pot of boiling water, and add a splash of cold water when it returns to a boil to prevent it from boiling too vigorously.
10. [13:28](https://www.youtube.com/watch?v=tkGsB0omCoA&t=808s) Once the dumplings float to the surface, cook for an additional 30 to 60 seconds, then drain and serve with dipping sauces.

## Equipment

- stand mixer
- dough hook
- paddle attachment
- pot
- knife
- cutting board
- rolling pin
- spatula
- strainer
- trays
- baking paper
- zip-lock bag

## What the video didn't say

- Exact quantities for cabbage, garlic chives, ginger, garlic, sugar, salt, white pepper, Shaoxing wine, and dipping sauces
- Total cooking time and exact number of servings
- Heat levels for boiling cabbage and cooking dumplings

Source page: https://recipesmd.com/v/adam-liaw-jiaozi