|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chinese dumplings (Jiaozi) are a rather popular dish during the Chinese New Year season. This is a fantastic recipe to make if you want to impress all of your family and friends the next time you're going to a holiday party.
- Make the Jiaozi Dough:
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- Up to 1 1/4 cups cold water
- Make the Filling:
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1/4 teaspoon freshly ground white pepper (or to taste)
- 1 cup ground pork or beef
- 3 tablespoons sesame oil
- 1/2 green onion (spring onion, finely minced)
- 1 1/2 cups Napa cabbage (finely shredded)
- 4 tablespoons bamboo shoots (shredded)
- 2 slices fresh ginger (finely minced)
- 1 clove garlic (peeled and finely minced)
Gather the ingredients.
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.
Knead the dough into a smooth ball.
Cover the dough and let it rest for at least 30 minutes.
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 the third time, they are ready. Drain and remove.
If desired, they can be pan-fried at this point.
Serve and enjoy!