饺子，是中国人最爱的传统美食，也是海外中餐馆的“顶流”。薄薄的饺子皮包裹着鲜嫩多汁的肉馅，一口咬下去，肉汁在嘴里爆开。无论是煮、蒸还是煎，都让人欲罢不能。掌握了调馅和包法，你也能在家做出完美的饺子。
Dumplings are one of the most beloved traditional foods in China and a top favorite in Chinese restaurants overseas. The thin wrapper holds a juicy, savory filling that bursts with flavor in every bite. Whether boiled, steamed, or pan-fried, they are simply irresistible. With the right filling and folding technique, you can make perfect dumplings at home.
🌴食材 | Ingredients：
饺子皮，30张（现买的或自己擀的）。/ Dumpling wrappers, 30 (store-bought or homemade).
猪肉末，250g（肥瘦相间）。/ Minced pork, 250g (fatty and lean).
大白菜，150g（切碎，撒盐杀水，挤干）。/ Napa cabbage, 150g (finely chopped, salted, and squeezed dry).
鸡蛋，1个（打入肉馅，更嫩滑）。/ Egg, 1 (added to the filling for tenderness).
大葱，1根（切碎）。/ Scallion, 1 stalk (chopped).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
蒜末，2瓣（可选）。/ Minced garlic, 2 cloves (optional).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，处理白菜 | Prepare the Cabbage
白菜切碎，撒上一小勺盐，抓匀腌制10分钟，然后用力挤干水分。⚠️ 千万别省略这一步，否则馅料会出水，包的时候容易破皮。
Finely chop the cabbage, sprinkle with a pinch of salt, and let it sit for 10 minutes. Then squeeze out as much water as possible. ⚠️ Never skip this step, or the filling will be too wet and the wrappers will break.
2，调肉馅 | Make the Filling
猪肉末放入碗中，加入1个鸡蛋、2勺生抽、1勺蚝油、1勺香油、少许白糖、白胡椒粉和盐。用筷子顺着一个方向搅拌，直到肉馅变得粘稠上劲。加入白菜碎、大葱碎、姜末和蒜末，拌匀。⚠️ 搅拌一定要顺着一个方向，肉馅才会抱团多汁。我试过胡乱搅拌，结果肉馅散散的，一点都不嫩。
In a bowl, combine the minced pork, egg, light soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Stir in one direction until the mixture becomes sticky and cohesive. Add the cabbage, scallion, ginger, and garlic, and mix well. ⚠️ Always stir in one direction to make the filling juicy and tender. I’ve tried stirring randomly, and the filling turned out dry and crumbly.
3，包饺子 | Wrap the Dumplings
取一张饺子皮，放入适量肉馅，边缘抹一点水，对折捏紧，捏出褶子。⚠️ 边缘抹水能让饺子皮粘得更紧，煮的时候不容易开口。
Place a wrapper in your palm, add a spoonful of filling, wet the edges with a little water, and fold to seal, creating pleats. ⚠️ Wetting the edges helps seal the dumplings tightly.
4，煮饺子 | Boil the Dumplings
锅里烧水，水开后放入饺子，用勺子轻轻推动防止粘底。水再次沸腾后，加入一小碗冷水，重复三次（俗称“点三次水”），直到饺子全部浮起，肚子鼓鼓的，就熟了。⚠️ 点水是为了让饺子皮和馅受热均匀，不容易破。
Bring a pot of water to a boil, add the dumplings, and gently stir to prevent sticking. When the water boils again, add a small bowl of cold water. Repeat this three times until the dumplings float and their bellies are puffed up. ⚠️ This “three-point water” method ensures even cooking and prevents breaking.
5，调蘸料 | Make the Dipping Sauce
取一个小碗，放入1勺生抽、1勺香醋、少许蒜末和辣椒油，搅拌均匀。蘸着吃，绝了。⚠️ 蘸料是灵魂，别光吃饺子不蘸。
Mix light soy sauce, vinegar, minced garlic, and chili oil in a small bowl. Serve as a dipping sauce. ⚠️ The dipping sauce is the soul.
宝宝们，饺子的精髓在于“皮薄馅大，多汁不破”。白菜一定要撒盐杀水并挤干。肉馅顺着一个方向搅拌上劲，才会抱团多汁。包的时候边缘抹水，煮的时候“点三次水”，饺子皮更劲道。
Tips: The key to dumplings is “thin wrapper, generous filling, and juicy without breaking.” Salt the cabbage and squeeze it dry. Stir the filling in one direction for a juicy texture. Wet the edges when sealing, and use the “three-point water” method when boiling.
这道【饺子 | Dumplings】是中国人最爱的传统美食。如果你喜欢脆底的饺子，还可以试试我之前写的【煎饺 | Pan-fried Dumplings】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy these dumplings, you should also try my Pan-fried Dumplings. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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