My Blog

Recipes Index A-K

Recipes Index K-Z


Jiaozi 饺子

3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt or baking power

1 cup ground pork or beef
1 tbsp soy sauce
1 teaspoon salt
1 tbsp Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tbsp 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

Add soy sauce, salt, rice wine and white pepper to the meat then add the remaining ingredients and mix well.

1.Stir the salt into the flour or baking powder can be used in place of salt to give the dough a softer and smoother consistency. Slowly stir in the cold water to form a smooth dough.
2.Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
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.

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.

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 may be pan-fried.

Back to Recipes Index