Jiaozi- Pork Dumplings
May 06, 2020
Jiaozi- Pork Dumplings
When we talk about dumplings, we may also to boiled dumplings or shui jiao, 水饺. Here we will be making steamed dumplings or 饺子, jiao zi. Dumplings are the ultimate comfort food that many Chineses eat every week as they are moist and juicy with a small bite of a dumpling. Good dumplings are the one with wrappers should be thin, tender and delicious, the filling is well balanced with meat and vegetable, not too greasy, balanced flavour and comforting. Everything works perfectly together to create a fulfilling, healthy, and hearty one-dish meal.
Eating dumplings is a way to bring good luck so that everything goes well in the coming new year and that family can be together. We’ll give you a thorough introduction to making dumpling wrappers from scratch, wrapping dumplings, and cooking and storing them. So no matter which filling you prefer, you can always refer to this recipe to make dumplings.
Tips and Tricks
- Boiled dumplings require quite some skills to wrap so that they won’t fall apart during boiling. A broken dumpling will lose almost all of its flavour. It will end up plain and tasteless. It will take some time for you to get the experience!
- To put it more precisely, it requires teamwork, for example, it usually requires two people for effective workflow as one person is rolling the wrappers and the other person is wrapping. Get a team together to have a party and fun!
- You can use the dough after it’s rested for 1 hour, at least. But the dough will be smoother and more springy if you let it rest longer. It’s better to make it a bit less water so harder the dumplings you make will keep the shape. It will become soft then add more flour. You may need to rest more 2-3 hours if the dough is hard.
- Move fast once the wrappers are ready as it will become difficult to seal the dumplings later. If you work solo, you can make small batches of wrappers 6-8 pcs each time and fold the dumplings soon after. Or, you can work as a team. One person can roll the wrappers while the other person simultaneously wraps the dumplings.
- Cook or store the dumplings soon after they’re wrapped as the fillings usually contains liquid from the vegetables, and this will make the finished dumplings moist. But if you let the dumplings sit too long, the moisture will be absorbed by the dough. This will cause the dumplings to fall apart during cooking. What you can do is to freeze each small batch you just wrapped before moving onto the next batch. Cook the frozen dumplings before servings, so their texture is as good as the fresh ones.
- Boil dumplings in small batches in a large pot. Cook 20 to 25 dumplings at a time, or fewer if the dumplings are larger, so the dumplings won’t stick to the pot. Never take your eyes off the pot when boiling the dumplings because it only takes 5 minutes. If you leave the dumplings to cook in the water a bit longer than they need, they will start to fall apart.
Pan-fried, steamed, or boiled, these dumplings can be enjoyed in many situations. Make a whole bunch of them, store them in the freezer, throw them into curries, stir-fries, pan fry them or steam the possibilities are endless.
Total Time: 1 hour Active Time: 45 Minutes Serves: 2
• 160g bread flour
• 80g boiling water
• 180g pork mince
• 1 leaf of wombok (Chinese cabbage), chopped finely (can use 1 cup chopped cabbage)
• 1 baby king oyster mushroom, minced
• 1 spring onion, minced
• 1 clove of garlic, minced
• 1 clove of ginger, minced
• 2 tsp soy sauce
• 1 tsp Shaoxing (Chinese rice wine)
• 1 tsp vegetable oil
• ¼ tsp sesame oil
• ¼ tsp salt
• ¼ tsp sugar
• 1 tbsp soy
• 1 tbsp black vinegar or just any vinegar
• few drops of chilli oil
- Add the flour into a small mixing bowl. Use your hand to make a small well or dip into the centre of the flour. Add the boiling water to the centre of the flour and use a chopstick or fork, mixing the flour and water until it begins to clump together.
- Turn the dough out onto a work surface and make sure to scrape the inside of the bowl to get all the remaining bits of flour. Knead the dough for 5-7 minutes until the dough begins to become smooth and pliable.
- Cover the dough with plastic wrap and allow it to rest for 30 minutes or overnight in the refrigerator.
- Using a knife, cut the dough into 24 equal pieces.
- Take each piece of cut dough and, using your index finger and them, lightly shape them into small cylinders or marshmallow-shaped pieces.
- When all 24 pieces have been shaped, use the heel of your hand, to squish/flatten each marshmallow shape into small round discs.
- Dust your work surface generously with flour and use a rolling pin to roll the discs out into thin 1mm rounds. Every time you make one forward roll with the rolling pin, turn the dumpling skin 45 degrees, repeating as your dough gets thinner and thinner. This equal turning should give your dumpling skin an even, round shape.
- Repeat this process 24 times.
- Prepare a small bowl with a few tbsp of water. Taking one dumpling skin, wet the edges of them with a little water and place 2 tsp (about 10g) of filling into the centre of each dumpling skin.
- For an easy shape, fold the dumpling skin in half and press both edges of the moistened skin together, pinching along the entire seam until the filling has been sealed within a ‘half-moon’ shape. Grasping the 2 corners of the dumpling skin, slowly bring the 2 edges together until 1 side overlaps the other, gently press together to seal.
- Repeat this process until you have used up all the filling.
- Place the dumplings in an oiled steamer basket and steam for 8-10 minutes or until the filling feels firm when gently squeezed.
- Use a pan to fry the dumpling if you wish so.