Jiaozi dough Edit
- 1 cup ground pork or beef
- 1 tbsp soy sauce
- 1 teaspoon salt
- 1 tbsp Chinese rice wine or dry sherry
- ¼ teaspoon freshly ground white pepper, or to taste
- 3 tbsp sesame oil
- ½ green onion, finely minced
- 1½ cups finely shredded napa cabbage
- 4 tablespoons shredded bamboo shoots
- 2 slices fresh ginger, finely minced
- 1 clove garlic, peeled and finely minced
- 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 necessary.
- Knead the dough into a smooth ball.
- Cover the dough and let it rest for at least 30 minutes.
- 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.
- 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 ½ 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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