Jiaozi is a traditional Chinese food served on Chinese New Year (in Northern China) as well as a daily cuisine. It has various fillings and is easy to cook.
Thank you to China Sichuan Food for providing this recipe and how to cook jiaozi in two different ways.
- 300g all-purpose flour, plus more for dusting
- 155ml water (room temperature or hot boiling, see tip3)
- 2g salt
Pork and Chive Filling
- 400g Ground pork (at least 20% fat) (you can replace ⅓ pork with shrimp)
- 200g Chive, hard ends removed
- 1 tsp.salt
- 1 tbsp. cooking wine
- ½ tsp. white pepper
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. minced ginger
- 2 large eggs
- 3 tbsp. sesame oil, divided
- ⅓ cup chopped scallion
- 2 tbsp. hot oil
- 2 tbsp. vinegar
- 3-4 ginger sheds
- Mix a small pinch of salt with flour. Dig a hole in center and then stir in water. Mix the flour with water using chop-stickers and adjust the amount of water if necessary. Knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Re-knead the dough for 2-3 minutes until dough is very smooth. Cover and continue resting for 1 hour.
- While your dough is resting for an hour. in a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt together. Place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion. Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour.
- When the resting dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and push a small hole into the center. Shape into a large circle round. Cut so you end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them with flour so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter.
- Chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork filling before wrapping.
- You may want help with stuffing the wrappers with the pork filling because the wrappers will dry out quickly and become harder to seal together.
- Pan-fried the dumplings. Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners) and place the dumplings in, pleated side up.
- Cook over medium heat until one side becomes browned. Swirl around ½ cup of water and cover immediately. Continue heating until all of the water is evaporated.
- Turn down your heat and cook until the bottom becomes crispy and golden brown. Transfer out. Enjoy!
- Heat a large pot of water to a boiling, add a small pinch of salt. Cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom.
- Wait for the water to boil again and add around ¼ cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out. Enjoy!