Dish · chinese
Jiaozi
Dumplings of ground pork and napa cabbage wrapped in thin dough, boiled or pan-fried, eaten dipped in vinegar and chili oil.
Where it comes from
Jiaozi are eaten across northern China, especially at Lunar New Year, where their pleated shape is meant to resemble old silver ingots and is tied to hopes for wealth in the year ahead.
What cooks argue about
Cooks argue over how wet to keep the filling: more liquid makes juicier dumplings but a wrapper more likely to tear during folding or boiling.
Versions
Nobody has published a jiaozi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
cabbage napa
ginger