Pork and cabbage jiaozi

Method

1. 1

   Step 1

   Toss the cabbage with half the salt and leave 15 minutes, then squeeze out as much liquid as you can.

   • 15 min
2. 2

   Step 2

   Stir the pork with the remaining salt, ginger, soy sauce (opens in a new tab), wine, sesame oil (opens in a new tab) and white pepper (opens in a new tab) in one direction, adding the water a spoonful at a time, until sticky. Fold in the cabbage and spring onion (opens in a new tab).

   • 5 min

   Food safety: Wash hands and surfaces after handling raw pork.

3. 3

   Step 3

   Put a heaped teaspoon of filling in the centre of each wrapper, wet the edge, fold into a half-moon and pinch or pleat to seal. Keep finished dumplings on a floured tray under a cloth.

   • 35 min

   

4. 4

   Step 4

   Bring a large pot of water to a rolling boil and add about 15 dumplings, stirring once. When it returns to the boil, add 250 ml cold water; repeat twice more. The dumplings are done when they float and look puffed.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Cut one open to check the pork is cooked through.

5. 5

   Step 5

   Mix the vinegar, soy sauce (opens in a new tab) and chilli oil (opens in a new tab) for dipping and serve with the hot dumplings.

   • 2 min