Suan Cai Pork Dumplings (Suan Cai Zhu Rou Jiao)

Instructions

1. 1Rinse the suan cai once under cold water, taste a shred, then squeeze it as dry as you can and chop finely.

   洗切酸菜

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 酸菜丝呈半透明的浅黄色，质地韧而近乎丝状，攥紧时不再滴卤水Cabbage shreds are pale translucent yellow with a wiry, almost stringy look, and no brine drips when squeezed

   You know it's right when: A squeezed handful springs back loosely instead of dripping

2. 2Render the diced pork belly in a dry pan over medium-low 6 minutes until the fat runs and the pieces are golden, then cool 5 minutes with the fat.

   煸猪油渣

   🔍 Look for Medium-low 6分钟 + 放凉5分钟 · 6 minutes + 5 minutes cooling

   Visual: 肉丁琥珀色、体积收缩，四周积着一层清亮的猪油Cubes are amber and shrunken with a clear pool of rendered fat around them

   You know it's right when: The sizzle softens and the fat stops spitting

   Do not discard the rendered fat. Suan cai needs it — lean pork alone makes a dry, sour dumpling.

3. 3Mix pork mince with soy sauce, five-spice, ginger, white pepper and salt, stir in one direction 3 minutes until sticky, then fold in the suan cai, crackling, rendered fat, scallions and sesame oil.

   拌馅

   🔍 Look for 6 分钟 · 6 minutes

   Visual: 馅料抱团油亮，浅黄色酸菜丝穿插在粉色肉馅中Filling is cohesive and glossy with pale yellow cabbage threaded through pink meat

   You know it's right when: 攥成团能保持形状，碗底依然干燥A squeezed ball holds shape and the bowl bottom stays dry

4. 4Place 1 tbsp filling in each wrapper, wet the edge, fold and pleat closed. Sit them on a floured tray under a damp cloth.

   包饺子

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 饺子饱满、平底坐稳，背部褶皱隆起，面皮没有渗出湿痕Dumplings are plump and sit flat with a raised pleated back and no moisture leaking through the wrapper

   You know it's right when: The seam stays sealed when you lift the dumpling by its pleats

5. 5Boil in batches over high heat. When they float, add a cup of cold water; on the second boil cook 2 minutes more, then lift out and drain well.

   煮饺子

   🔍 Look for High heat 每批7-9分钟 · 7-9 minutes per batch

   Visual: 面皮油亮微透，饺子高高地浮在水面而不是沉在下面Wrappers are glossy and faintly translucent and the dumplings ride high in the water rather than sitting low

   You know it's right when: 切开一个：馅心同时冒出酸香与肉香，油脂清亮流动Cut one open: the filling smells sour and porky at once and the fat is liquid and clear