Jiaozi

Ingredients

• 400 gground pork
• 200 gnapa cabbage — minced
• 40dumpling wrappers
• ginger — minced
• 1 tbspsoy sauce
• 1 tspsesame oil
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 200 g of napa cabbage and placing it in a large bowl. Sprinkle the cabbage with a pinch of fine sea salt, mix well, and let it sit for about 10 minutes. This will help draw out excess moisture, which you will need to squeeze out before mixing with the pork.
2. While the cabbage is resting, finely mince a small piece of ginger, about the size of your thumb. In another bowl, combine 400 g of ground pork with the minced ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper. Mix thoroughly until the ingredients are well incorporated, ensuring the flavors are evenly distributed throughout the pork.
3. Return to the cabbage and squeeze out as much liquid as possible using your hands. Add the drained cabbage to the pork mixture and mix everything together until the cabbage is evenly distributed throughout the pork. The filling should be cohesive and slightly sticky, which indicates it's ready to be used.
4. Lay out the 40 dumpling wrappers on a clean surface. Place about a teaspoon of the pork and cabbage filling in the center of each wrapper. Moisten the edges of the wrapper with a little water, fold it in half, and press the edges together to seal, ensuring there are no air pockets. You can pleat the edges for a traditional look, but ensure they are sealed tightly to prevent leakage during cooking.
5. Heat a large non-stick skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, carefully place the dumplings in the pan, flat side down, without overcrowding. Fry until the bottoms are golden brown and crisp, which should take a few minutes.
6. Once the dumplings are browned, pour in enough water to come about a third of the way up the sides of the dumplings. Cover the pan with a lid and let the dumplings steam. You'll know they are done when the water has evaporated and the wrappers become translucent and slightly chewy.
7. Remove the lid and let the dumplings fry for another minute to re-crisp the bottoms. Transfer the cooked jiaozi to a serving plate. Finish with a light sprinkle of salt if needed, and serve them immediately while they are hot and the contrast between the crispy bottom and tender filling is at its best.