Entree: China – Northeast Dongbei – 老边饺子 ➤ Lǎobiān Jiǎozi (Traditional Northeastern Chinese pork and cabbage dumplings served boiled with a savory dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 3 cups (300 g) napa cabbage, finely shredded
- 1 tbsp (15 g) salt, divided
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (6 g) fresh ginger, minced
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 scallions (1 1/16 oz (30 g)), thinly sliced
- 1 tsp (5 g) white pepper
- 1 tbsp (8 g) cornstarch
- 40 round dumpling wrappers (approx. 1 lb 9 3/8 oz (720 g) total)
- 6 qt (5.7 L) water for boiling
- 2 tbsp (30 ml) chili oil or to taste
- For dipping sauce: 1/4 cup (60 ml) Chinkiang black vinegar
- For dipping sauce: 1 tbsp (15 ml) soy sauce
- For dipping sauce: 1 tsp (5 ml) sesame oil
- For dipping sauce: 1 clove (0.106 oz (3 g)) garlic, minced
- For dipping sauce: 1 tsp (5 g) sugar

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 3 cups (300 g) napa cabbage, finely shredded
- 1 tbsp (15 g) salt, divided
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (6 g) fresh ginger, minced
- 2 cloves (6 g) garlic, minced
- 2 scallions (30 g), thinly sliced
- 1 tsp (5 g) white pepper
- 1 tbsp (8 g) cornstarch
- 40 round dumpling wrappers (approx. 720 g total)
- 6 qt (5.7 L) water for boiling
- 2 tbsp (30 ml) chili oil or to taste
- For dipping sauce: 1/4 cup (60 ml) Chinkiang black vinegar
- For dipping sauce: 1 tbsp (15 ml) soy sauce
- For dipping sauce: 1 tsp (5 ml) sesame oil
- For dipping sauce: 1 clove (3 g) garlic, minced
- For dipping sauce: 1 tsp (5 g) sugar

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix and drain cabbage: Toss shredded napa cabbage with 1 tbsp (15 g) salt, let sit 15 minutes, then squeeze out excess liquid and discard the liquid.
2. Make filling: In a bowl combine ground pork (1 lb (454 g)), drained cabbage, 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (15 ml) sesame oil, minced ginger, minced garlic, sliced scallions, white pepper, and cornstarch; mix until sticky and well incorporated.
3. Fill dumplings: Place about 1 tsp (5–7 g) filling in center of each wrapper, wet wrapper edge with water, fold and pleat to seal into crescent or round shapes; repeat until wrappers are used (about 40 dumplings).
4. Boil dumplings: Bring 6 qt (5.7 L) water to a rolling boil, add dumplings in batches (do not overcrowd). When water returns to a boil, add 1 cup (240 ml) cold water and let return to a boil; repeat once more. Dumplings are done when fully cooked and floating, about 6–8 minutes per batch.
5. Make dipping sauce: Whisk together black vinegar, 1 tbsp (15 ml) soy sauce, sesame oil, minced garlic, and sugar until combined; add chili oil to taste.
6. Serve: Transfer dumplings to a warmed platter, drizzle with a little sesame oil if desired, and serve hot with dipping sauce.

1. Mix and drain cabbage: Toss shredded napa cabbage with 1 tbsp (15 g) salt, let sit 15 minutes, then squeeze out excess liquid and discard the liquid.
2. Make filling: In a bowl combine ground pork (1 lb/454 g), drained cabbage, 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (15 ml) sesame oil, minced ginger, minced garlic, sliced scallions, white pepper, and cornstarch; mix until sticky and well incorporated.
3. Fill dumplings: Place about 1 tsp (5–7 g) filling in center of each wrapper, wet wrapper edge with water, fold and pleat to seal into crescent or round shapes; repeat until wrappers are used (about 40 dumplings).
4. Boil dumplings: Bring 6 qt (5.7 L) water to a rolling boil, add dumplings in batches (do not overcrowd). When water returns to a boil, add 1 cup (240 ml) cold water and let return to a boil; repeat once more. Dumplings are done when fully cooked and floating, about 6–8 minutes per batch.
5. Make dipping sauce: Whisk together black vinegar, 1 tbsp (15 ml) soy sauce, sesame oil, minced garlic, and sugar until combined; add chili oil to taste.
6. Serve: Transfer dumplings to a warmed platter, drizzle with a little sesame oil if desired, and serve hot with dipping sauce.