Chinese Dumplings (Jiaozi)
Homemade Chinese jiaozi dumplings, ideal for Lunar New Year or any occasion, can be prepared from scratch.
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Instructions
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Combine 3 cups all-purpose flour and 1/4 teaspoon kosher salt; gradually add 1 1/4 cups cold water to form a smooth dough.
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Knead the dough on a flat surface until smooth, then cover and let it rest for at least 30 minutes.
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While the dough rests, prepare the filling: Combine 1 pound ground pork or beef, 1 tablespoon soy sauce, 1 teaspoon kosher salt, 1 tablespoon Chinese rice wine, and 1/4 teaspoon white pepper, stirring in one direction.
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Add 3 tablespoons sesame oil, 1/2 minced scallion, 1 1/2 cups shredded napa cabbage, 1/4 cup shredded bamboo shoots, 1 tablespoon minced fresh ginger, and 1 minced garlic clove; continue stirring until sticky.
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Knead the rested dough again into a smooth ball.
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Divide the dough into 60 1/2-ounce pieces, then roll each piece into a 3-inch circle, flouring as needed.
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Place about 1 tablespoon of filling in the center of each wrapper, moisten the edges with water, then pleat or fold into a half-moon shape and pinch to seal.
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Start boiling a large pot of water. Add half the dumplings, stir gently, and cook.
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Once the water boils again, add 1/2 cup cold water and cover; repeat this step.
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When the water boils a third time, the dumplings are cooked; remove and drain them.
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Optionally, pan-fry drained dumplings in 3 tablespoons of oil until slightly golden.
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Arrange the dumplings on a platter, sprinkle with scallions, and serve with dipping sauce.