Dumplings (Jiaozi)

Name: Dumplings (Jiaozi)
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400g All-purpose Flour; 220ml Water, warm; 400g Ground Pork, about 20% fat; 200g Chinese Chives, jiucai, finely chopped; 80ml Chicken Stock, cold; 1 1/2 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 1 tbsp Sesame Oil; 1 tbsp Ginger, finely grated; 1/2 tsp White Pepper; 1/2 tsp Salt; 1 tsp Sugar; 2 tsp Cornstarch; 3 tbsp Chinkiang Black Vinegar; 1 tbsp Light Soy Sauce; 1 tsp Chili Oil, laoganma or homemade, to taste; 1 clove of Garlic, finely minced; 1 pinch of Salt; Some Water, for boiling dumplings

These classic Chinese dumplings (jiaozi) feature tender, homemade wrappers encasing a savory, juicy pork and chive filling. They’re satisfying to fold by hand and even more rewarding to eat—serve hot with a tangy, garlicky dipping sauce for a comforting appetizer or main. The balance of ginger, sesame oil and Shaoxing wine gives the filling depth while the vinegar-chili dip brightens each bite.

These classic Chinese dumplings (jiaozi) feature tender, homemade wrappers encasing a savory, juicy pork and chive filling. They’r... Show more

Traditional Chinese Recipe

Health Grade

C · Balanced

Rating

4.6

Time

1 hr50 min

Price

3,30 €

Calories

745 kcal

meal prep

high protein

low sugar

kid friendly

Method

Make the dough

In a large bowl, mix all-purpose flour with a pinch of salt, then pour in warm water a little at a time and stir until a shaggy dough forms. Knead for 5–8 minutes until the dough feels smooth and elastic, then cover the bowl and let it rest for 30 minutes.

Mix the filling

Finely chop Chinese chives and grate ginger. In a bowl, combine ground pork (about 20% fat), the chives, cold chicken stock, light soy sauce, Shaoxing wine, sesame oil, the ginger, white pepper, salt, sugar, and cornstarch. Stir in one direction for 2 minutes until the filling turns sticky and the stock is absorbed.

Mix the sauce

Mince garlic. Stir Chinkiang black vinegar, light soy sauce, and chili oil together in a small bowl, then add the garlic and set the sauce aside while you shape the dumplings.

Roll wrappers

Turn the rested dough onto a lightly floured counter. Roll it into a long rope, cut it into about 40 pieces, and flatten each piece with your palm. Roll each one into a thin wrapper, thicker in the center and thinner at the edges, then keep the wrappers covered as you work so they don't dry out.

Fold dumplings

Place about 1 tablespoon of filling in the center of each wrapper. Fold it into a half-moon, press out any trapped air, and pinch the seam closed; if you like, make a few pleats on one side for the classic jiaozi look. If an edge feels dry, dab it with a little water before sealing.

Boil dumplings

Bring a large pot of water to a rolling boil. Add the dumplings in batches and stir gently right away so they don't stick to the bottom or each other. Cook for 4 minutes, then check one dumpling; when the wrappers are puffed and glossy and the dumplings float, they're ready. If they still taste doughy, give them 1–2 minutes more.