Chinese Dumplings Recipe (Jiaozi) Can Be Pan Fried, Steamed or Boiled by Ann Marie G. Halstead

Want to branch out and try something new? Here's an easy Chinese dumpling recipe to try called jiaozi. Jiaozi are meat and vegetable-filled dumplings that can be eaten boiled, steamed or pan fried. These dumplings are eaten throughout China and other parts of East Asia.

To make this easy Chinese dumplings recipe you will need to gather the following ingredients from your fridge and pantry: all-purpose flour, kosher salt, ground pork or ground beef, low-sodium soy sauce, Shaoxing wine, sesame oil, black pepper, green onions, Napa cabbage (read about the amazing health benefits of cabbage), bamboo shoots, fresh ginger, fresh garlic and if you're pan-frying, you'll need a little vegetable cooking oil.

If you're not big on ground pork or ground beef, you can substitute ground chicken or ground turkey for this Asian dumpling recipe. Garlic is an ingredient I measure with my heart, not a measuring spoon, so add as much or little as you like. The dumplings will keep in an airtight container in the fridge for about four days. Reheat them in the microwave or in a steamer basket on the stovetop.

Serve the jiaozi with your favorite Asian dipping sauce as an appetizer, or serve them for dinner with your favorite side dishes. The dumplings are delicious with sauteed bok choy, orange sesame broccoli or fried rice.

Cuisine: Chinese
Prep Time: 1 hour
Cook Time: 20 to 30 minutes
Total Time: 1 1/2 hours
Servings: 60

Ingredients

Dough

• 3 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 cups cold water

Filling

• 1 pound ground pork or ground beef
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Shaoxing wine
• 3 tablespoons sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons minced green onion 
• 1 1/2 cups finely shredded Napa cabbage
• 1/4 cup shredded bamboo shoots
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 - 3 tablespoons vegetable oil, for frying (optional)

Here's how to make it: 

1. To make the dough, put the flour and salt into a bowl. Gradually add the cold water just until a smooth dough forms. Put the dough onto a floured surface and knead until smooth. Shape into a ball, cover and let it rest for about 30 minutes. 
2. To make the filling, combine the ground meat, soy sauce, wine, sesame oil, salt and pepper in a bowl. Mix well. Add the green onion, cabbage, bamboo shoots, ginger and garlic. Mix until well combined. 
3. Knead the dough a minute then divide into about 60 small pieces. Roll each piece into a circle (about 3 inches). 
4. Put about 2 teaspoons of the filling into the middle of each piece of dough. Wet the edges and press together to seal. (You can use a fork to make them look more decorative.)
5. Bring a pot of water to a boil. Add some of the dumplings (don't crowd the pot), cover and cook until the dumplings are cooked through, about 8 minutes. (Remove one of the dumplings and test it for doneness.) Repeat with remaining dumplings. The dumplings can be served now or pan fried. (You can also steam the dumplings in a steamer basket over boiling water until tender.)
6. To pan fry the dumplings, heat about 2 tablespoons oil in a skillet. Fry the dumplings until golden brown. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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