How to make Jiaozi Dumplings
Ingredients:
Jiaozi dough:
3 cups all-purpose flour
Up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
1 cup minced pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry
sherry
1/4 teaspoon freshly ground white pepper, or to
taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa
cabbage
4 tablespoons shredded bamboo
shoots
2 slices fresh ginger, finely
minced
1 clove garlic, peeled and finely
minced
Preparation:
1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is
necessary to form a nice smooth dough. Don't add more water than is necessary.
Knead the dough into a smooth ball. Cover the dough and let it rest for at least
30 minutes.
2. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt,
rice wine and white pepper to the meat, stirring in the same direction. Add the
remaining ingredients, stirring in the same direction, and mix
well.
3. To finish making the dumpling dough: knead the dough until it forms a smooth ball.
Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
4. Place a small portion (about 1 level tablespoon) of the filling into the middle of
each wrapper. Wet the edges of the dumpling with water to make it stick when
cooked. Fold the dough over the filling into a half moon shape and pinch the
edges to seal. Continue with the remainder of the
dumplings.
5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them
a gentle stir so they don't stick together. Bring the water to a boil, and add
1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a
third time, they are ready. Drain and remove. If desired, they can be pan-fried
at this point.
Ingredients:
Jiaozi dough:
3 cups all-purpose flour
Up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
1 cup minced pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry
sherry
1/4 teaspoon freshly ground white pepper, or to
taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa
cabbage
4 tablespoons shredded bamboo
shoots
2 slices fresh ginger, finely
minced
1 clove garlic, peeled and finely
minced
Preparation:
1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is
necessary to form a nice smooth dough. Don't add more water than is necessary.
Knead the dough into a smooth ball. Cover the dough and let it rest for at least
30 minutes.
2. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt,
rice wine and white pepper to the meat, stirring in the same direction. Add the
remaining ingredients, stirring in the same direction, and mix
well.
3. To finish making the dumpling dough: knead the dough until it forms a smooth ball.
Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
4. Place a small portion (about 1 level tablespoon) of the filling into the middle of
each wrapper. Wet the edges of the dumpling with water to make it stick when
cooked. Fold the dough over the filling into a half moon shape and pinch the
edges to seal. Continue with the remainder of the
dumplings.
5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them
a gentle stir so they don't stick together. Bring the water to a boil, and add
1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a
third time, they are ready. Drain and remove. If desired, they can be pan-fried
at this point.