Let’s make some Beijing-Style Dumplings, or 北京饺子, a classic northern Chinese dish that’s all about juicy, flavorful fillings wrapped in soft, chewy dough. These dumplings are a Beijing favorite, often stuffed with pork and cabbage, and they’re perfect for family gatherings or a cozy meal. You can boil, steam, or pan-fry them—I’ll show you how to do all three. Let’s get rolling with this fun, hands-on recipe!
Ingredients
Makes about 30 dumplings
For the Dough
- 2 cups all-purpose flour
- 3/4 cup warm water (not hot, just warm to touch)
- 1/2 tsp salt
For the Filling
- 1/2 lb ground pork (or beef if you prefer)
- 2 cups napa cabbage, finely chopped
- 1 scallion, finely chopped
- 1-inch piece of ginger, minced
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or cooking wine)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp vegetable oil (to mix in)
For Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional, for spice)
- 1 scallion, finely chopped
Equipment
- Mixing bowl
- Rolling pin
- Big pot (for boiling or steaming)
- Skillet (for pan-frying)
- Small spoon (for filling)
- Small bowl (for water to seal dumplings)
Step-by-Step Recipe
Step 1: Make the Dough
Let’s start with the dough—it’s super easy! In a big mixing bowl, mix 2 cups of flour and 1/2 teaspoon of salt. Slowly add 3/4 cup of warm water, stirring with a spoon until it starts to come together. Knead it with your hands for about 5 minutes until it’s smooth and soft, like a little dough ball. Cover with a damp cloth and let it rest for 30 minutes. This makes the dough nice and stretchy for wrapping.
Step 2: Prep the Filling
While the dough rests, let’s make the yummy filling! First, chop the napa cabbage really fine, then sprinkle a pinch of salt over it and let it sit for 10 minutes—this pulls out extra water. Squeeze the cabbage with your hands to get rid of the liquid, then put it in a big bowl.
Add the ground pork, chopped scallion, minced ginger, minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, 1/2 teaspoon of salt, and 1 tablespoon of vegetable oil to the bowl with the cabbage. Mix everything together with your hands or a spoon until it’s well combined and a bit sticky—that stickiness helps the filling stay juicy!
Step 3: Roll Out the Wrappers
Now that the dough has rested, divide it into 30 little pieces—roll it into a log and cut it into equal chunks. Take one piece at a time (keep the rest covered so they don’t dry out), and roll it into a small ball. Flatten it with your hand, then use a rolling pin to roll it into a thin circle, about 3 inches wide. Make the edges a bit thinner than the center so they seal better. Stack the wrappers with a sprinkle of flour between them to stop sticking.
Step 4: Fill and Fold the Dumplings
Time to wrap! Take one wrapper and place it in your hand. Spoon about 1 teaspoon of filling into the center—don’t overfill, or it’ll be hard to close. Dip your finger in a small bowl of water and wet the edges of the wrapper. Fold it in half into a half-moon shape, pressing the edges together to seal. You can stop here for a simple look, or make little pleats by folding the edges over each other to get that classic dumpling shape. Pinch tight so no filling escapes! Repeat until all your dumplings are ready.
Step 5: Cook the Dumplings (Choose Your Style)
You’ve got three ways to cook these beauties—pick your favorite or try all three!
- Boil: Bring a big pot of water to a boil. Add the dumplings and stir gently so they don’t stick. When the water boils again, add 1/2 cup of cold water—this stops them from breaking. Repeat this two more times (boil, add cold water) until the dumplings float and the filling is cooked—about 5–7 minutes total. Scoop them out with a strainer.
- Steam: Set up a steamer with boiling water. Line the steamer basket with cabbage leaves or parchment paper so the dumplings don’t stick. Place the dumplings in, leaving a little space between them. Steam for 8–10 minutes until the filling is cooked through and the wrappers are soft.
- Pan-Fry: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place the dumplings in, flat side down, and fry for 2–3 minutes until the bottoms are golden and crispy. Add 1/4 cup of water to the skillet, cover with a lid, and let them steam for 5 minutes until the water evaporates and the filling is cooked. Uncover and fry for another 1 minute to crisp up the bottoms.
Step 6: Make the Dipping Sauce
While the dumplings cook, mix up a quick dipping sauce! In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of chili oil (if you like it spicy), and a chopped scallion. Stir it up and set it aside—it’s the perfect tangy, savory dip for your dumplings.
Step 7: Serve and Dig In
Serve your dumplings hot on a big plate with the dipping sauce on the side. I love piling them high and letting everyone grab their own! Dip each dumpling in the sauce, take a big bite, and enjoy the juicy filling and chewy wrapper. They’re great on their own or with a side of pickled veggies if you want something extra.
Tips for Success
- Dough Texture: If the dough feels too dry, add a tiny bit more water; if too sticky, add a sprinkle of flour. It should be soft and easy to roll.
- Filling Juiciness: Don’t skip the oil in the filling—it keeps the pork juicy and stops it from drying out when cooked.
- Sealing: Make sure the edges are sealed tight so the dumplings don’t open up while cooking. Wetting the edges really helps!
- Storage: If you have extras, freeze them raw on a tray, then pop them into a bag. Cook from frozen—just add a couple of extra minutes.
Cultural Context
Beijing-Style Dumplings are a big deal in northern China, especially in Beijing, where they’re a must for family meals and celebrations like Chinese New Year. They’re all about bringing people together—everyone sits around the table, wrapping and chatting. The pork and cabbage combo is classic, but you’ll find tons of variations with shrimp, chives, or even lamb. Dumplings symbolize good luck and wealth, so they’re extra special for big occasions.
Final Thoughts
Beijing-Style Dumplings are so much fun to make, and they taste amazing! The soft, chewy wrapper with the juicy pork and cabbage filling is pure comfort food, and I love dipping them in that tangy sauce. Whether you boil, steam, or pan-fry, you can’t go wrong. Gather some friends or family, make a big batch, and enjoy this northern Chinese classic—it’s a total crowd-pleaser!
