Jiaozi (Chinese Dumplings)

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Not quite my mom's recipe, but close
Makes 50 dumplings
Ingredients
50 dumpling wrappers
1 lb ground pork
about 1/2 lb napa or 1 lb shrimp, chopped finely
1/4 cup chicken broth (???)
1/2 cup soy sauce
1/8 cup minced ginger (optional)
1/4 cup sesame oil
1/4 cup corn starch
1 cup minced green scallions
garlic powder (optional)
Optional Dipping Sauce
1/2 cup ling soy sauce
1/2 cup Chinese vinegar
1/4 cup sesame oil
1/4 cup sugar (optional)
1/8 cup crushed garlic (optional)
1/8 cup spicy sauce (optional)
 
Directions
1. Put the meat and half cup of soy sauce in a bowl and mix thoroughly with chopsticks or wooden spoon stirring in the same direction.
2. Mince the cabbage in a food processor, squeeze the water out of it, and add it to the meat.
3. Put the remaining ingredients (chicken broth, soy sauce, ginger, sesame oil, corn starch and scallions) into the bowl and stir the contents in the same direction until mixed evenly.
4. Place one teaspoon of stuffing in the center of a wrapper.
5. To wrap the dumpling, keep a bowl of water at hand to seal the dumplings by wetting its edge. Fold the wrapper in half in the shape of a crescent moon, and press the middle edges together to seal by wetting the edges. Hold the dumpling securely in the left hand, then press the right hand side edges together to seal and also make pleats with fingers. Finish pressing the left hand side edges with the same method.
6. To boil:
Boil the water. Put the dumplings into hot boiling water. When the water comes to a boil again, add half a cup of cold water. Repeat this three times and then serve immediately (takes about 15 minutes).
7. Or, can steam or fry.
 
Notes:
To freeze, space uncooked dumplings on cookie sheet and put in freezer.

To make dough yourself:
1.  Put 4 cups of flour into a big bowl. Add 2 to 3 cups of water, adding it slowly until the dough just holds together. Knead it for at least five minutes. Shape the dough into a flat circle. Cut it into half, and cover with a wet towel.
2.  With both hands, roll each half into a long cylinder about 1 inch in diameter. Break or cut this into 10-15 pieces. Sprinkle some flour on the pieces. Press with the palm of your hand to flatten each piece. Roll it to a flat circle about two and a half inches in diameter. (To make the circle as perfect as possible, the rolling pin should be rolled with the palm of one while you feed and turn the disk of dough with the fingers of the other hand.) This is the wrapper. Sprinkle dry flour on to the wrapper to prevent them from sticking together.
Categories:
Meal   DinnerCuisine   Chinese
Cooking Method   BoiledMain Ingredient   Pork
Prep Time   1 1/2 hoursCooking Time   15 to 30 minutes




booboorooboo

Member since Nov 2008

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