JIAOZI
These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Pork
Time 1h35m
Yield 50 dumplings
Number Of Ingredients 12
Steps:
- To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
- To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
- To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
- To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 0.7, Cholesterol 9.3, Sodium 142.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 3.2
JIAOZI DUMPLINGS
Provided by Mary Kate Tate
Categories Pork Appetizer Lunar New Year Party Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 60
Number Of Ingredients 12
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.
BEIJING-STYLE PORK & SHRIMP JIAOZI (CHINESE DUMPLINGS)
I got this recipe from my old land lord in Beijing. He was a "lao Beijing ren" (native Beijinger), so his recipes are very authentic. He decided that my roommate and I needed to learn all the Beijing dishes, and thus took it upon himself to teach us. My friends and I like to have dumpling parties, where we get together and wrap dumplings and talk, which makes it not as labor intensive.
Provided by Spicy Little Sister
Categories Lunch/Snacks
Time 1h40m
Yield 100 dumplings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Clean the cabbage, chop it, and put it in a large non-reactive pot with salt Set it aside and let it sweat out water for 45 min or so (you can prepare this ahead).
- If you're using a meat grinder, feed the shrimp, pork, garlic, onions, and ginger through the meat grinder, getting everything to be a smooth, yet chunky mixture. If you're using a food processor, you're going to half way freeze the meat, and chop each ingredient on it's own, and then mix them in a pasta bowl. Traditionally, all these ingredients are minced and chopped using a large cutting board and a cleaver. However you do it, it's up to you.
- Put the meat and veggie mixture into a a large bowl. Add the salt, soy sauce, egg and sugar to the mixture.
- In a heavy skillet, heat up the oil. Add the spice powders and toast the spices. Pour this mixture hot over the meat mixture in the bowl, and stir inches.
- Drain the cabbage, rinse it and drain again. Mix it in to the meat mixture.
- (Optional step) Make the dumpling wrappers: mix together 1 1/2 cup flour and pinch of salt and then slowly add just enough water to result in a springy dough. Knead it a lot to make the gluten stringy and strong. Roll the dough out into a long rope, cut the rope apart into ping pong ball sized pieces. Flatten the pieces out into small flat discs, and flour a table or cutting board, and roll them out using a beer bottle or small rolling pin. As you make them, hand them to the person wrapping the dumplings. Or just buy the pre-made wrappers.
- Wrap the dumplings in the dumpling skins, pinching together the sides and tucking in the ends.
- Cook the dumplings: boil a pot of water. Drop the dumplings in, they are ready when the float to the top of the pot. Don't boil too many at once, or they'll stick together. Scoop them out with a strainer, so you can use the water for the next batch.
- Serve with soy sauce, dipping sauce, raw garlic (for true Northern Chinese style eating!), chili sauce, or cut up green onions.
Nutrition Facts : Calories 1489.9, Fat 30.2, SaturatedFat 8.8, Cholesterol 156.4, Sodium 4532, Carbohydrate 237.9, Fiber 9, Sugar 3.2, Protein 59.7
More about "jiaozi recipes"
THE HISTORY AND RECIPE BEHIND CHINESE JIAOZI
From digmandarin.com
HOW TO MAKE CHINESE DUMPLINGS (JIAOZI) - CHINA SICHUAN …
From chinasichuanfood.com
JIAOZI - CHINESE DUMPLINGS RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
CHUBBY HUBBY - FAMILY FOOD: JIAOZI 饺子
From chubbyhubby.net
ITALKI - INTRODUCTION TO JIAOZI: A KIND OF CHINESE FOOD
From italki.com
JIAOZI (CHINESE DUMPLINGS): INTRODUCING WHITEHEAD'S …
From openhorizons.org
JIAOZI | TRADITIONAL DUMPLINGS FROM CHINA - TASTEATLAS
From tasteatlas.com
VEGETABLE JIAOZI (CHINESE DUMPLINGS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
HOW TO MAKE CHINESE DUMPLING, RECIPE OF JIAOZI, …
From travelchinaguide.com
RECIPE: CLASSIC CHINESE DUMPLINGS (JIAOZI) | KITCHN
From thekitchn.com
JIAOZI - AUTHENTIC AND TRADITIONAL CHINESE RECIPE | 196 …
From 196flavors.com
5/5 (1)Category AppetizerCuisine Asian, ChineseTotal Time 1 hr
- Mix the flour and salt. Add a little water and form homogeneous dough, not too soft. Do not add more water than necessary.
- Slightly brown some green onions in a little oil and then add the stuffing ingredients in the order indicated above. Cook at high temperature just enough time to reduce the liquid, stirring constantly.
CHINESE DUMPLINGS RECIPE (JIAOZI) - THE SPRUCE EATS
From thespruceeats.com
4/5 (208)Total Time 2 hrs 15 minsCategory Appetizer, Side DishCalories 219 per serving
JIAOZI - WIKIPEDIA
From en.wikipedia.org
Main ingredients Dough, ground meat, or vegetablesRegion or state East AsiaPlace of origin ChinaServing temperature Hot
CHICKEN AND PRAWN JIAOZI - FINEDININGLOVERS.COM
From finedininglovers.com
HOW TO MAKE JIAOZI - CHINA SPECIAL TOPIC
From chinaodysseytours.com
AMERICAN CHINESE FOOD – CHN JIAOZI HUT
THE EXTRAORDINARY JIAOZI - ARTICLE | HAPPY CHINESE LUNAR NEW YEAR
From bbc.com
JIAOZI RECIPE (PAN-FRIED POT STICKER DUMPLINGS) BY DUMPLINGS LEGEND
From thelondoneconomic.com
JIAOZI: NUTRITION AND EFFICACY - YUM CHINESE FOOD
From yumchinesefood.com
เกี๊ยวจีน | JIAOZIBKK | เจี่ยวจือ | BANGKOK | อาหารจีน | FUSION FOOD
From jiaozibkk.com
THE HISTORY OF CHINESE DUMPLINGS - LINGO BUS
From blog.lingobus.com
VEGETABLE DUMPLINGS RECIPE (JIAOZI) | OLIVEMAGAZINE
From olivemagazine.com
JIAOZI WITH CHICKEN FILLING RECIPE - TODAY.COM
From today.com
JIAOZI (CHINESE DUMPLINGS) - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
VEGAN JIAOZI (CHINESE DUMPLINGS) RECIPE - THE VEGAN REVIEW
From theveganreview.com
LEARN TO MAKE 3 KINDS OF JIAOZI IN 1 MINUTE - DIGMANDARIN
From digmandarin.com
JIAOZI 88, RESTAURANT SERVING, NEW HARTFORD, NEW YORK
From jiaozi88.com
CHINESE DUMPLINGS, AN ULTIMATE HOW-TO GUIDE (JIAOZI/饺子)
From redhousespice.com
THE BEST GUIDE TO COOK AMAZING CHINESE JIAOZI 饺子
From eazzychinese.com
JIAOZI (CHINESE DUMPLINGS) - KIRBIE'S CRAVINGS
From kirbiecravings.com
JIAOZI 饺子 - WENTCHINA
From wentchina.com
CHINESE DUMPLINGS(JIAOZI) - BEIJINGSERVICE
From beijingservice.com
CHN JIAOZI HUT – RESTAURANT
From jiaozi-hut.com
JIAOZI-TRADITIONAL CHINESE FOOD - VISIT BEIJING
From english.visitbeijing.com.cn
JIAOZI | MY FAVORITE SHANGHAI STREET FOOD | SHANGHAI NOIR
From inkstonepress.com
CHINESE VEGETABLE DUMPLINGS (JIAOZI / 餃子) - SALTNPEPPERHERE
From saltnpepperhere.com
WHAT ARE CHINESE DUMPLINGS AND HOW TO MAKE? | SON OF CHINA
From sonofchina.com
GYOZA - JAPAN-GUIDE.COM
From japan-guide.com
THE 10 BEST FOODS TO TRY IN BEIJING - TRIPSAVVY
From tripsavvy.com
JIAOZI AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
JIAOZI PAN FRIED POTSTICKER DUMPLINGS (LOW CARB) - I HEART UMAMI®
From iheartumami.com
You'll also love