Name: Authentic Baicai Jiaozi Recipe
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: China
Ingredients: *For the Dough:**; 3 cups all-purpose flour (360g); 1 cup warm water (240ml, approximately 110°F/43°C); 1/2 teaspoon salt; *For the Filling:**; 1 lb ground pork (450g, preferably 20-30% fat); 1 medium head napa cabbage (about 2 lbs/900g); 1 tablespoon salt (for drawing out water from cabbage); 3 scallions, finely chopped; 2 tablespoons ginger, minced; 3 cloves garlic, minced; 2 tablespoons soy sauce (light); 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1/2 teaspoon sugar; 1/4 cup water or chicken stock (for mixing into meat); *For Cooking and Serving:**; Water for boiling; 2 tablespoons vegetable oil (for pan-frying); Dipping sauce: soy sauce, black vinegar, chili oil, and sesame oil mixed to taste

Baicai Jiaozi 🇨🇳 China

A type of Chinese dumpling filled with cabbage, often served boiled or pan-fried.

boiled pan-fried

Made with

Dumpling cabbage

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