Starters
Jiaozi dumplings with pork and cabbage filling
Homemade dumplings filled with pork, cabbage and ginger are boiled until cooked.
Servings in this printout: 4
Ingredients
- 300 g wheat flour
- 170 ml water
- 300 g ground pork
- 200 g Chinese cabbage
- 2 piece spring onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 0.5 tsp salt
- 3 tbsp soy saucefor serving
- 1 tbsp rice vinegarfor serving
Method
Mix flour and water into a smooth dough. Cover and rest for 30 minutes.
Squeeze excess liquid from cabbage. Mix cabbage, pork, spring onion, soy sauce, sesame oil, ginger and salt.
Divide dough into 24 pieces and roll thin. Fill, wet the edges, fold and seal each dumpling.
Boil in batches for 6–8 minutes until the dumplings float and the filling is cooked. Lift out with a slotted spoon.
Mix soy sauce and rice vinegar for dipping. Serve with the dumplings.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 60.4 g
- Total carbohydrates (incl. fibre and polyols)
- 64.62 g
- Protein
- 25.2 g
- Fat
- 14.24 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- Suitable nutrition data was unavailable for this ingredient or product.
- soy sauce · A suitable GI value was unavailable for this ingredient.
- rice vinegar · The amount is missing or could not be verified.
- Suitable nutrition data was unavailable for this ingredient or product.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 15.95 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
GI 28 is a meat and shallot dumpling comparator. Cabbage carbohydrate is counted before squeezing. About 0.38 g carbohydrate per serving from the dip is excluded. The study does not specify the test dumpling’s cooking method or wrapper proportion.
GI-unmatched available carbohydrate omitted, up to 0.4 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Original recipe amounts and preparation
- 300 g · wheat flour
- 170 ml · water
- 300 g · ground pork
- 200 g · Chinese cabbage
- 2 piece · spring onions
- 1 tbsp · soy sauce
- 1 tsp · sesame oil
- 1 tbsp · grated ginger
- 0.5 tsp · salt
- 3 tbsp · soy sauce
- 1 tbsp · rice vinegar
Mix flour and water into a smooth dough. Cover and rest for 30 minutes. Squeeze excess liquid from cabbage. Mix cabbage, pork, spring onion, soy sauce, sesame oil, ginger and salt. Divide dough into 24 pieces and roll thin. Fill, wet the edges, fold and seal each dumpling. Boil in batches for 6–8 minutes until the dumplings float and the filling is cooked. Lift out with a slotted spoon. Mix soy sauce and rice vinegar for dipping. Serve with the dumplings.
Separate version amounts and preparation
Servings for these amounts · 4
- 300 g · Wheat flour
- 300 g · Ground pork
- 200 g · Chinese cabbage
- 40 g · Spring onion
- 15 ml · Kikkoman soy sauce for filling
- 6 g · Ginger
- 45 ml · Kikkoman soy sauce for dip
- 15 g · Rice vinegar
- 170 ml · Water for dough
- 5 ml · Sesame oil
- amount in the original recipe · Salt
Knead 300 g flour and 170 ml water into dough. Cover and rest for 30 minutes. Chop and squeeze 200 g cabbage. Mix with 300 g pork, 40 g spring onion, 15 ml soy sauce, 6 g ginger, 5 ml sesame oil and salt. Wrap all the filling in the dough and boil the dumplings until cooked through. Mix 45 ml soy sauce and 15 g vinegar for the dip. Divide the dumplings and dip into 4 servings.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- Yang et al. · Table 2, meat and shallot dumpling, n=10, glucose-scale GI 28. Article CC BY-NC 4.0. One reported GI value is cited as a factual input to an independent calculation.HUMAN_GI
- Fineli · THL CC BY 4.0.CARBOHYDRATE
- AFCD · CC BY-SA 3.0 Australia.CARBOHYDRATE
- Kikkoman · 3.2 g per 100 ml.CARBOHYDRATE
Notes
- Keep unused dough covered so it does not dry out.