# Pork dumplings (jiaozi) (from Chinese Cooking Demystified)

Video: [The key to great dumplings](https://www.youtube.com/watch?v=emmv1KxP7kE) by [Chinese Cooking Demystified](https://www.youtube.com/@ChineseCookingDemystified).
RecipesMD is not affiliated with Chinese Cooking Demystified. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: 45 min
- Ontario estimate*: ~$2.11 per serving, ~$8.42 for ~4 portions (assumed); saves ~$10.89* per serving (84%) vs ordering out (~$13.00*). * Estimate: 6 line(s) we couldn't price were 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

- 305 g all-purpose flour
- 3/4 tsp salt
- 140 g water
- 1/2 tbsp Sichuan peppercorns
- 1-inch piece (smashed) fresh ginger
- 2/3 cup boiling water
- 300 g napa cabbage
- 1/2 tbsp salt
- 300 g ground pork
- 1 tsp salt
- 1 tsp five-spice powder
- 1 tsp chicken bouillon powder
- 1 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- as needed flour for dusting
- 2 tbsp cooking oil
- 1 tsp toasted sesame oil
- as needed water for boiling
- 1 cup (split) cool water

## Steps

1. [4:38](https://www.youtube.com/watch?v=emmv1KxP7kE&t=278s) Stir flour, salt, and water together until ragged bits form, press firmly into a ball, cover with an inverted bowl, and rest for 20 minutes.
2. [5:04](https://www.youtube.com/watch?v=emmv1KxP7kE&t=304s) Steep Sichuan peppercorns and smashed ginger in boiling water for about 30 minutes, then strain through a sieve and let chill.
3. [5:31](https://www.youtube.com/watch?v=emmv1KxP7kE&t=331s) Finely mince the napa cabbage, mix with salt in a bowl, and rest for 10 to 15 minutes. Squeeze thoroughly through a cheesecloth to expel as much water as possible, then set aside.
4. [6:09](https://www.youtube.com/watch?v=emmv1KxP7kE&t=369s) Knead the rested dough by hand or stand mixer for 10 to 15 minutes until firm and pliable. Cover and rest for another 15 minutes.
5. [6:47](https://www.youtube.com/watch?v=emmv1KxP7kE&t=407s) Season ground pork with salt, five-spice powder, chicken bouillon, cornstarch, soy sauce, and Shaoxing wine. Mix vigorously while gradually drizzling in the chilled aromatics water for 3 to 5 minutes until sticky and cohesive.
6. [7:39](https://www.youtube.com/watch?v=emmv1KxP7kE&t=459s) Divide dough into 4 logs and portion each into roughly 12 pieces (around 9 to 10 grams each). Flatten each piece with a palm, dust with flour, and roll out with a pin from the edges inward to make 2.5-inch round wrappers with thicker centers.
7. [8:32](https://www.youtube.com/watch?v=emmv1KxP7kE&t=512s) Mix the squeezed cabbage into the seasoned pork mixture, then stir in the cooking oil and toasted sesame oil until fully combined.
8. [8:56](https://www.youtube.com/watch?v=emmv1KxP7kE&t=536s) Place roughly 10 grams of filling onto the center of each wrapper, fold the edges up taco-style, pinch the top tightly, seal the seams, and press inward with your thumbs to shape.
9. [9:32](https://www.youtube.com/watch?v=emmv1KxP7kE&t=572s) Bring a large pot or wok of water to a rolling boil and drop in the dumplings in batches. Cover until boiling resumes, add half a cup of cold water, bring back to a boil, add another half cup of cold water, and remove with a skimmer once fully cooked.

## Equipment

- mixing bowl
- fine mesh strainer
- cheesecloth
- cleaver
- dough scraper
- rolling pin
- wok
- spider strainer

## What the video didn't say

- Exact number of human servings was not stated (makes approximately 48 dumplings).

Source page: https://recipesmd.com/v/chinese-cooking-demystified-jiaozi