Best 3 Jiaozi Dumplings Recipes

JIAOZI DUMPLINGS

Steps:

• To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
• In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
• To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
• Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.

MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)

Steps:

• Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
• Soften the bean thread noodles with some hot water.
• Use the remaining hot water to blanch the mung bean sprouts.
• Cut up the tofu into small (7mm square) cubes.
• Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
• Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
• Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.

JIAOZI - CHINESE PORK DUMPLINGS

Steps:

• In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil. In a small bowl, combine the cornstarch and water. NOTE, egg whites can be used in lieu of cornstarch w water. Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture (or egg whites). Fold the wrapper over the filling and press the moistened edges starting from the middle and crimping the edges down to the ends. Sit dumplings on platter with ridge standing up, creating a flat bottom for cooking Dumplings can be steamed or fried/boiled. Steamed: Place the dumplings about 1/2-inch apart on steamer tray. Options: use cabbage leaves on base of tray; add a dash of mirin to steamer water. Heat enough water inside the steamer, wok or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce. Frying dumplings: Evenly heat (medium) vegetable oil in large high edge frying pan with lid. Place dumplings flat side down in pan. After bottom has browned, knock over on side, add stock and cover for steaming 8-10 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce.