Jiaozi
Jiaozi are crescent-shaped dumplings filled with seasoned pork and vegetables, boiled, steamed or pan-fried. They are served with a tangy dipping sauce.
台灣南投草屯水餃Nantou, Taiwan Caotun dumplings: Yeepunchmen, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Dumplings have been made in northern China for well over a thousand years and are especially loved at family gatherings and the start of the new year. Families often fold them together.
Explore the cuisine of China.
Recipe
Make Jiaozi at home
Ingredients
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 lb ground pork
- 2 cups finely chopped napa cabbage
- 1 teaspoon salt
- 3 scallions, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Dipping sauce: soy sauce, rice vinegar, chili oil
How it's made
- Knead flour and water into a smooth dough; cover and rest 30 minutes.
- Toss the cabbage with salt, rest 10 minutes and squeeze out the liquid.
- Mix pork, cabbage, scallions, ginger, soy sauce and sesame oil, stirring in one direction until sticky.
- Divide the dough into 30 pieces and roll each into a thin 3-inch round.
- Place a spoonful of filling in each, fold and pleat the edges to seal.
- Boil 6-7 minutes until they float, or pan-fry in oil, add 1/3 cup water, cover and steam until crisp underneath.
Variations
- Shrimp and chive jiaozi
- Vegetarian jiaozi with mushrooms and tofu
- Guotie: pan-fried potstickers
Cook’s tip: Squeeze the water out of the cabbage or the filling turns watery and the wrappers tear.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- 台灣南投草屯水餃Nantou, Taiwan Caotun dumplings: Yeepunchmen, CC BY-SA 4.0 (Wikimedia Commons)