Recipes - Chinese

Classic Chinese Dumplings (Jiaozi)


Jiaozi are one of the dishes that must be served during Lunar New Year in the northern China. These generously stuffed dumplings look like the ancient golden ingots, so serving and dining on large platters of them are believed to bring prosperity.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

1 pack of round dumpling wrappers (about 40-50 pcs)
250g pork mince
2 cups wombok (finely chopped)
1 tsp salt
3 tbsp light soy sauce
1 tsp sesame oil
1 tsp Shaoxing cooking wine
1 tbsp sugar
White pepper (to taste)
1 tbsp water
1 tbsp flour
1 egg white
Ginger (finely sliced, to serve)
Black rice vinegar (to serve)




Steps:
  1. In a mixing bowl, add pork mince, salt, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and water and mix well. Combine flour and egg white, and mix in. Add the chopped wombok and mix well.
  2. Prepare a small bowl of water and a clean serving plate to place the wrapped dumplings. Keep dumpling wrappers covered until ready to use to avoid them from drying out.
  3. To wrap the jiaozi, take one dumpling skin and scoop about 1 tbsp of pork mixture into the center of the wrapper. Dip your finger into the bowl of water and wet the edges of the dumpling wrapper. Then, pinch the sides of the dumpling skin to seal it up tightly with your fingers. Repeat until all the pork mixture is used up.
  4. Bring a pot of water to boil, and drop the dumplings in to cook for 9-10 mins.
  5. As soon as the dumplings start to float (indicating that they are cooked), scoop them out and serve immediately with sliced ginger and black vinegar.

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Classic Chinese Dumplings (Jiaozi)

Classic Chinese Dumplings (Jiaozi)

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Jiaozi are one of the dishes that must be served during Lunar New Year in the northern China. These generously stuffed dumplings look like the ancient golden ingots, so serving and dining on large platters of them are believed to bring prosperity.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

1 pack of round dumpling wrappers (about 40-50 pcs)
250g pork mince
2 cups wombok (finely chopped)
1 tsp salt
3 tbsp light soy sauce
1 tsp sesame oil
1 tsp Shaoxing cooking wine
1 tbsp sugar
White pepper (to taste)
1 tbsp water
1 tbsp flour
1 egg white
Ginger (finely sliced, to serve)
Black rice vinegar (to serve)

Instructions
  1. In a mixing bowl, add pork mince, salt, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and water and mix well. Combine flour and egg white, and mix in. Add the chopped wombok and mix well.
  2. Prepare a small bowl of water and a clean serving plate to place the wrapped dumplings. Keep dumpling wrappers covered until ready to use to avoid them from drying out.
  3. To wrap the jiaozi, take one dumpling skin and scoop about 1 tbsp of pork mixture into the center of the wrapper. Dip your finger into the bowl of water and wet the edges of the dumpling wrapper. Then, pinch the sides of the dumpling skin to seal it up tightly with your fingers. Repeat until all the pork mixture is used up.
  4. Bring a pot of water to boil, and drop the dumplings in to cook for 9-10 mins.
  5. As soon as the dumplings start to float (indicating that they are cooked), scoop them out and serve immediately with sliced ginger and black vinegar.

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