Classic Homemade Jiaozi (Chinese Dumplings)

In a large mixing bowl, combine the flour and water and mix until a rough dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover and let rest for 20 minutes to relax the gluten.

While the dough rests, prepare the filling. In a bowl, combine the ground meat, chopped napa cabbage, green onions, ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined and slightly sticky.

Divide the rested dough into small, even pieces. Roll each piece into a thin round wrapper about 8–9 cm in diameter, keeping the edges slightly thinner than the center.

Place a spoonful of filling in the center of each wrapper, being careful not to overfill.

Fold the wrapper into a half-moon shape and pinch the edges firmly to seal. Pleat the edges if desired for a traditional look and secure closure.

Bring a pot of water to a gentle boil or prepare a steamer. Cook the dumplings for 10–12 minutes, until the wrappers are tender and the filling is fully cooked.

Serve hot, optionally with soy sauce or vinegar for dipping.