Jiaozi Dumplings
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup all-purpose flour
  • 1 1/4 cup water
  • 1 1/2 cup napa cabbage, cleaned and finely minced
  • 1 cup ground pork or beef
  • 1/2 green onion, finely minced
  • 4 tablespoon bamboo shoots, shredded
  • 1/4 teaspoon fresh ginger, finely minced
  • 1 garlic clove, cleaned and minced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine (or apple cider vinegar)
  • 1/4 teaspoon white pepper
  • 3 tablespoon sesame oil
Directions
  1. Put the flour in a bowl and make a well in the center. Slowly pour in the water into the well, stirring slowly.
  2. Knead the dough into a smooth ball. Add more water if needed.
  3. Cover the dough and set aside for 30 minutes.
  4. Squeeze out extra moisture from the cabbage with your hands.
  5. In a deep bowl, combine the cabbage with the rest of the filling ingredients. Stir until you get a light mixture. Set aside.
  6. Separate the dough into three pieces. Using a rolling pin, roll out each piece on a lightly floured surface until each piece is about 1/2-inch thick.
  7. Using a 2-and-1/2-inch diameter cup, cut circles in each piece of dough to create individual dumplings.
  8. Reroll scraps and repeat until all dough is used.
  9. Working with one circle at a time, place a small amount of filling (about 1 full teaspoon) in the center of the circle.
  10. Fold the dough over the filling, making a half-moon shape. Pinch edges to seal the dumpling.
  11. Bring a large pot of water to a boil, add 1/4 teaspoon of salt and drop about half the dumplings into the pot. After 1 minute, stir the dumplings so they don’t stick to the bottom. Boil dumplings for 5 minutes, or until filling is completely cooked.
  12. Remove the dumplings.
  13. Add 1/2 cup cold water, a pinch more salt, and bring the pot to a boil again. Repeat boiling method for the rest of the dumplings.