Kitchen Recipe Collection
Jian Jiao (Pan-Fried Dumplings)
Classic pan-fried potstickers with a crispy, golden-brown bottom and a juicy pork and cabbage filling, steamed to perfection.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 2 cups all-purpose flour
- 3/4 cup warm water
- 300g ground pork
- 2 cups Napa cabbage, finely chopped
- 1 tsp salt (for drawing out cabbage water)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp minced ginger
- 2 scallions, chopped
- Cooking oil
Equipment
- Skillet with a tight lid
- Rolling pin
- Mixing bowls
Instructions
- 1
Make Dough
Mix flour and warm water. Knead until smooth. Cover and rest for 30 minutes.
- 2
Prepare Cabbage
Toss chopped cabbage with 1 tsp salt. Let sit for 15 minutes to draw out moisture.
- 3
Squeeze Cabbage
Squeeze handfuls of the cabbage tightly to drain as much water as possible. This prevents soggy dumplings.
- 4
Mix Filling
In a bowl, mix pork, squeezed cabbage, soy sauce, sesame oil, wine, ginger, and scallions.
- 5
Divide Dough
Roll the rested dough into a rope and cut into small, even pieces (about 10-12g each).
- 6
Roll Wrappers
Flatten each piece and roll into a thin circle, keeping the center slightly thicker than the edges.
- 7
Stuff
Place a tablespoon of filling in the center of the wrapper.
- 8
Fold and Pleat
Fold in half and pinch the edges together, making small pleats on one side to create a crescent shape.
- 9
Pan-fry Bottoms
Heat oil in a skillet. Arrange dumplings in a circle. Fry over medium heat for 2-3 minutes until bottoms are golden.
- 10
Steam
Pour 1/3 cup of water into the hot skillet. Immediately cover with a lid to trap the steam.
- 11
Fry Until Crisp
Steam for 6-8 minutes until the water fully evaporates. The bottoms will fry and crisp up again in the remaining oil.
- 12
Serve
Remove from pan. Serve hot with a dipping sauce of black vinegar, soy sauce, and chili oil.
Cooking Tips
- Squeezing the water out of the cabbage is absolutely essential, otherwise the filling will boil inside the wrapper and make a soggy mess.
- Listen to the pan: when the sizzling sound changes from a low boil to a sharp crackle, the water has evaporated and the bottoms are crisping.
Variations
- Vegetarian: Use tofu, shiitake mushrooms, glass noodles, and carrots for the filling.
- Chicken and Corn: Ground chicken mixed with sweet corn kernels.
Nutrition Estimate
350 calories · 16g protein · 45g carbs · 12g fat · 3g fiber per serving
