Servings: 6 servings
Calories: 212kcal
Ingredients
- 400 g ground pork
- 1 cup napa cabbage finely chopped and squeezed dry
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp fresh ginger minced
- 1 tsp sesame oil
- 1 tsp glucomannan powder
- 3 scallions finely chopped
- 16 large napa cabbage leaves blanched and patted dry
- Black vinegar dipping sauce for serving
Instructions
- Combine ground pork, chopped cabbage, soy sauce, Shaoxing wine, ginger, sesame oil, glucomannan powder, and scallions in a bowl. Mix well.
- Trim the thick rib from each blanched cabbage leaf. Place a spoonful of filling in the center of each and fold into a dumpling shape, pleating the edges closed, pinching the ends up slightly to resemble an ingot shape.
- Bring a large pot of water to a gentle boil. Carefully drop in the dumplings in batches.
- Cook 8-10 minutes, until the filling is cooked through and the cabbage wrapper is tender.
- Serve hot with black vinegar dipping sauce.
Notes
Chef's Tip: Pinching the ends of each dumpling up slightly, rather than leaving them flat, is what gives them their traditional ingot shape for the New Year table. Keto Swaps: blanched napa cabbage replaces the wheat dumpling wrapper, keeping the tradition and shape intact at a fraction of the carbs.
Nutrition
Calories: 212kcal | Protein: 18g | Fat: 12g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
Jiaozi are pinched into a shape meant to resemble ancient gold ingots, a wish for prosperity folded right into the dumpling itself before it ever hits the pot.
Blanched napa cabbage replaces the wheat dumpling wrapper, keeping the tradition and shape intact at a fraction of the carbs.