International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Pickeled Shrimp






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > appetizers > jiaozi dumplings
This is particularly popular during Chinese New Year. Jiaozi dough: 3 cups all-purpose flour up to 1 1/4 cups cold water 1/4 teaspoon salt Filling: 1 cup ground pork or beef 1 TB soy sauce 1 teaspoon salt 1 TB Chinese rice wine or dry sherry 1/4 teaspoon freshly ground white pepper, or to taste 3 TB sesame oil 1/2 green onion, finely minced 1 1/2 cups finely shredded Napa cabbage 4 tablespoons shredded bamboo shoots 2 slices fresh ginger, finely minced 1 clove garlic, peeled and finely minced Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Jiaozi Dumplings


SUBMITTED BY
list all recipes for APPETIZERS (296)
list all Chinese recipes (124)
list all recipes by AMANDA (175)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: jiaozi
keyword: dumplings
ethnicity: chinese
recipes for appetizers
recipes by amanda
Email Address:
(posted January 5, 2009)

This is particularly popular during Chinese New Year.

Jiaozi
dough:
3 cups
all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon
salt

Filling:
1 cup ground
pork or beef
1 TB
soy
sauce
1 teaspoon
salt
1 TB Chinese
rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB
sesame oil
1/2
green onion, finely minced
1 1/2 cups finely shredded
Napa
cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1
clove garlic, peeled and finely minced

Stir the
salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the
dough is resting, prepare the filling ingredients. Add the soy
sauce, salt,
rice
wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the
dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the
dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large
pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.