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Chinese Dumplings (Jiaozi) Recipe

Chinese Dumplings (Jiaozi) Recipe

DifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

Introduction

Chinese dumplings (Jiaozi) are very popular during the Chinese New Year season

Ingredients

Jiaozi dough
 3 cups all-purpose flour
 1 ¼ cups cold water
 ¼ tsp salt
Filling
 1 cup ground pork or beef
 1 tbsp soy sauce
 1 tsp salt
 1 tbsp Chinese rice wine or dry sherry
 ¼ tsp freshly ground white pepper, or to taste
 3 tbsp sesame oil
 ½ green onion (spring onion), finely minced
 1 ½ cups finely shredded Napa cabbage
 4 tbsp shredded bamboo shoots
 2 slices fresh ginger, finely minced
 1 clove garlic, peeled and finely minced

Directions

1

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. 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 only one direction.
Add the remaining ingredients, stirring in the same direction, and mix well.

3

To make 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. 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.

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Ingredients

Jiaozi dough
 3 cups all-purpose flour
 1 ¼ cups cold water
 ¼ tsp salt
Filling
 1 cup ground pork or beef
 1 tbsp soy sauce
 1 tsp salt
 1 tbsp Chinese rice wine or dry sherry
 ¼ tsp freshly ground white pepper, or to taste
 3 tbsp sesame oil
 ½ green onion (spring onion), finely minced
 1 ½ cups finely shredded Napa cabbage
 4 tbsp shredded bamboo shoots
 2 slices fresh ginger, finely minced
 1 clove garlic, peeled and finely minced

Directions

1

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. 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 only one direction.
Add the remaining ingredients, stirring in the same direction, and mix well.

3

To make 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. 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.

Chinese Dumplings (Jiaozi) Recipe

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