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Jiaozi (Chinese dumplings)
Photo: Yeepunchmen, CC BY-SA 4.0, Wikimedia Commons

main dish

Jiaozi (Chinese dumplings)

饺子 (jiǎozi)

Thin-skinned dumplings filled with pork and Chinese cabbage, boiled and eaten with vinegar – a symbol of Chinese New Year.

Eaten in: China

Prep
1 h
Cooking
15 min
Resting
30 min
Total
1 h 45 min
Servings
4

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About the dish

Jiaozi are crescent-shaped dumplings of thin wheat dough – everyday food in northern China and, across the whole country, above all a symbol of the Spring Festival, Chinese New Year. On New Year’s Eve families make them together, because their shape recalls old silver ingots and they are meant to bring prosperity. The most popular filling is pork with Chinese cabbage or garlic chives, but there are also jiaozi with beef, lamb, prawns, egg and vegetables. They are boiled, steamed or pan-fried as guotie, and eaten with dark vinegar, soy sauce, chilli oil and garlic.

Main ingredients

  • wheat flour
  • minced pork
  • Chinese cabbage
  • ginger
  • spring onion
  • soy sauce
  • sesame oil
  • black vinegar

China: Everyday food in northern China and, across the whole country, a must at the New Year’s Eve dinner before the Spring Festival.

More: Wikipedia (en)

Recipe

Jiaozi (Chinese dumplings)

https://foodmap.ominuvo.com/dish/jiaozi

Ingredients

4 servings

4 servings

Method

  1. Knead the flour and water into a smooth, fairly firm dough, cover and rest for 30 minutes.

  2. Sprinkle the cabbage with salt, leave for 15 minutes, then squeeze out as much liquid as you can.

  3. Mix the pork with the soy sauce, wine and 3 tbsp water, stirring in one direction until sticky, then add the cabbage, spring onions, ginger, sesame oil and pepper.

  4. Roll the dough into a log, cut it into about 40 pieces and roll each into an 8 cm round, thinner at the edges.

  5. Put a teaspoon of filling in the middle, fold the round in half and seal it, pleating one side a few times.

  6. Boil the dumplings in batches in a large pot of water; each time it returns to the boil, add half a cup of cold water – after the third boil, once they float, they are done.

  7. Lift out with a slotted spoon and serve hot with vinegar, soy sauce, chilli oil and garlic.

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