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The Hirshon Chinese Jiaozi Dumplings – 白菜豬肉餃子

  • Total Time: 0 hours


Units Scale
  • 4050 round dumpling wrappers
  • 1/2 lb ground pork, half fat – add additional chopped cold Lard to pork if needed to bring to 50/50 meat/fat ratio
  • 1 3/4 cups Napa cabbage, finely chopped
  • 1/4 cup finely minced Sichuan preserved vegetable – if unavailable, use plain old Napa cabbage
  • 1 1/2 tsp salt
  • 2 1/2 tbsp light soy sauce
  • 1 tsp sesame oil (Kadoya brand preferred)
  • 3 tsp Shaoxing rice wine
  • 1 tbsp sugar
  • 2 tsp white pepper
  • 1/2 tbsp. oyster sauce
  • 1/2 tbsp. minced ginger
  • 1 large egg (duck egg preferred)
  • 1/4 cup chopped scallion
  • 1/4 cup chopped garlic chives, including flowering heads
  • 1 tbsp. hot chili oil (Kadoya brand preferred)
  • 1 tbsp. Sichuan peppercorn oil (if unavailable, use chili oil)
  • 1/2 tbsp. water
  • 1 tbsp. flour
  • ***
  • For the dipping sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 1/2 teaspoons sugar
  • 1/2 medium scallion, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon hot red pepper flakes


  1. Combine pork, salt, soy sauce, sesame oil, rice wine, sugar, white pepper, oyster sauce and water in large mixing bowl.
  2. Stir in one direction for a couple of minutes until the pork mixture stops looking like separated pork pieces and more like a paste.
  3. Add flour and egg and mix in. Add the cabbage and Tianjin preserved vegetable and stir in one direction until thoroughly mixed, fluffy and smooth.
  4. Let rest in fridge 1 hour to combine flavors.
  5. Heat the chili and peppercorn oils until smoking. Put scallions and chives on top of meat mixture, pour smoking oil over the greens to maximize their aroma. Stir, again in the same direction, until incorporated.
  6. Prepare working area with dumpling wrappers (keep covered until use), a small bowl of water, pork mixture, and a clean plate for placing of wrapped dumplings.
  7. For each jiaozi, take one dumpling skin and place one scant tablespoon in middle. Keeping your fingers as dry as possible, wrap and pleat the jiaozi according to the video. Once wrapped you can eat right away by cooking in lightly boiling water for 9 minutes.
  8. For the dipping sauce:
  9. Bring soy sauce, vinegar, sugar and ¼ cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
  10. Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
  11. Any jiaozi you don’t eat right away should be immediately frozen. Line a shelf in the freezer with saran wrap and then place the jiaozi on top.
  12. Once completely frozen, place into zip lock bags. These should keep about a month in the freezer, if they last that long. To cook frozen jiaozi, boil for 10 minutes, stirring in the beginning to prevent sticking to the bottom of the pot.
  13. Either cooked from frozen or fresh, scoop out with strainer and serve hot with dipping sauce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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