Chinese Dumplings (Jiaozi)

July 22, 2024
1:48 pm

Chinese Dumplings, or Jiaozi, are a beloved staple in Chinese cuisine, enjoyed both as a street food and during festive celebrations such as the Lunar New Year. These dumplings are made with a variety of fillings, including pork, shrimp, vegetables, and more, encased in a thin dough wrapper. Jiaozi can be boiled, steamed, or pan-fried, offering versatility in preparation and a delightful range of textures.

The making of dumplings is often a communal activity, bringing family and friends together to fold and cook them. Jiaozi are known for their savory and juicy fillings, complemented by the chewy wrapper. They are typically served with dipping sauces such as soy sauce, vinegar, and chili oil, enhancing their flavor and making them a satisfying and delicious meal.

Recipe:

Ingredients:

2 cups all-purpose flour
3/4 cup water
1/2 pound ground pork
1/2 pound shrimp, peeled, deveined, and chopped
1 cup shredded cabbage
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon white pepper

Instructions:

Make the Dough: In a bowl, mix flour and water until a dough forms. Knead the dough until smooth and elastic. Cover and let rest for 30 minutes.
Prepare the Filling: In a large bowl, combine ground pork, chopped shrimp, shredded cabbage, green onions, garlic, ginger, soy sauce, rice wine, sesame oil, salt, and white pepper. Mix well.
Assemble the Dumplings: Divide the dough into small pieces and roll each piece into a thin circle. Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired.
Cook the Dumplings: To boil: Bring a pot of water to a boil. Add the dumplings and cook until they float, about 5-7 minutes. To steam: Place dumplings in a steamer basket and steam over boiling water for 10-12 minutes. To pan-fry: Heat a little oil in a skillet over medium-high heat. Add the dumplings and cook until the bottoms are golden brown. Add a little water, cover, and steam for 5-7 minutes until cooked through.
Serve: Serve the dumplings hot with a dipping sauce made of soy sauce, vinegar, and chili oil.