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Jiaozi (饺子): Chinese Dumplings
More recipes: Chinese recipes · All Asian recipes
1 Std 30 Mintotal
4servings
350kcal
ChineseCuisine
Jiaozi (饺子): Chinese Dumplings
Laura Chen
4
75 Minuten
15 Minuten
350
Chinese
Main course
Jiaozi are Chinese dumplings that many families make for Chinese New Year. You knead a dough of flour and water, fill it with ground pork, cabbage, ginger and scallions, and boil the dumplings in water. For crisp bottoms, you pan-fry them briefly afterwards.
Ingredients
- 200 g all-purpose flour
- 90 ml (6 tbsp) warm water
- 200 g ground pork
- 100 g green cabbage, finely chopped
- 50 g scallions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil for pan-frying, optional
Instructions
- Knead the flour and warm water in a bowl for 5 minutes into a smooth, soft dough. If it stays crumbly, add 1 tbsp water. Cover and let it rest for 30 minutes.
- For the filling, mix the ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper in a bowl. Stir in one direction for 2 minutes, until the mixture binds and turns sticky.
- Roll the dough into a log, cut it into 24 pieces and roll each piece into a thin circle about 8 cm across. Keep the edges thinner than the center.
- Place 1 tbsp of filling in the center of each circle.
- Fold the dough over the filling and press the edges together firmly, pushing out any air, until the dumpling is sealed.
- Bring a large pot of water to a boil and cook the jiaozi in batches for about 8 minutes. They float to the top after 3 to 4 minutes. Keep simmering until the dough looks glossy and the filling is cooked through.
- For crisp bottoms, heat the vegetable oil in a pan and fry the drained jiaozi for 3 minutes, until golden underneath.
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More recipes: Chinese recipes · All Asian recipes