Jiaozi

Jiaozi Recipe: Authentic Chinese Dumplings from the USA

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Jiaozi, also known as Chinese dumplings, are a popular dish in Chinese cuisine. These dumplings are typically filled with a mixture of meat and vegetables, wrapped in a thin dough, and then either boiled or pan-fried. Jiaozi are often served as an appetizer or as part of a larger meal.

History

Jiaozi have a long history in Chinese cuisine and are believed to have originated in the Eastern Han Dynasty (25-220 AD). The tradition of making and eating jiaozi has been passed down through generations and is often enjoyed during Chinese New Year celebrations.

Ingredients

Jiaozi dough

3 cups all-purpose flour
up to 1.25 cups ice cold water
0.25 tsp salt

Filling

1 cup ground pork or beef
1 tbsp soy sauce
1 tsp salt
1 tbsp chinese rice wine or dry sherry
0.25 tsp freshly ground white pepper, or to taste
3 tbsp sesame oil
0.5 green onion, finely minced
1.5 cups finely shredded napa cabbage
4 tbsp shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

How to prepare

Stir the salt into the flour.
Slowly stir in the cold water, adding as much as necessary to form a smooth dough.
Do not add more water than necessary.
Knead the dough into a smooth ball.
Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients.
Add the soy sauce, salt, rice wine, and white pepper to the meat, stirring in only one direction.
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.
Moisten 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 of the dumplings, giving them a gentle stir to prevent sticking.
Bring the water to a boil again, and add 0.5 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.

Variations

You can customize the filling of the jiaozi by using different types of meat such as pork or chicken, or by adding additional vegetables like mushrooms or water chestnuts.

Cooking Tips & Tricks

Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.

- If you are pan-frying the dumplings, make sure to use a non-stick pan and cook them over medium heat to prevent sticking.

- You can freeze uncooked jiaozi for later use by placing them on a baking sheet in a single layer and then transferring them to a freezer-safe bag once frozen.

Serving Suggestions

Jiaozi can be served with a dipping sauce made from soy sauce, vinegar, and chili oil. They can also be served with a side of steamed vegetables or a bowl of hot and sour soup.

Cooking Techniques

Jiaozi can be boiled, steamed, or pan-fried depending on your preference. Boiling is the most common method and results in a soft and tender dumpling, while pan-frying creates a crispy texture on the outside.

Ingredient Substitutions

If you prefer a vegetarian option, you can substitute the meat in the filling with tofu or mushrooms. You can also use gluten-free flour to make the dough for a gluten-free version.

Make Ahead Tips

You can prepare the filling and dough for the jiaozi ahead of time and store them in the refrigerator until you are ready to assemble and cook the dumplings.

Presentation Ideas

Serve the jiaozi on a platter garnished with sliced green onions or sesame seeds for a visually appealing presentation.

Pairing Recommendations

Jiaozi pair well with a variety of dishes such as stir-fried vegetables, fried rice, or hot and sour soup. They also go well with a cold beer or a cup of hot tea.

Storage and Reheating Instructions

Leftover jiaozi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam them for a few minutes or pan-fry them until heated through.

Nutrition Information

Calories per serving

Each serving of jiaozi contains approximately 250 calories.

Carbohydrates

Each serving of jiaozi contains approximately 25 grams of carbohydrates.

Fats

Each serving of jiaozi contains approximately 10 grams of fats.

Proteins

Each serving of jiaozi contains approximately 15 grams of proteins.

Vitamins and minerals

Jiaozi are a good source of iron, vitamin C, and vitamin A.

Alergens

Jiaozi may contain allergens such as wheat (from the dough) and soy (from the soy sauce).

Summary

Jiaozi are a balanced meal option, providing a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Jiaozi are a delicious and versatile dish that can be enjoyed as an appetizer or as part of a larger meal. With a flavorful filling and a tender dough, these dumplings are sure to be a hit at your next gathering.

How did I get this recipe?

I can't forget the first time I saw this recipe for Jiaozi. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was known for her amazing cooking skills, had invited some friends over for dinner. I remember peeking into the kitchen and seeing her expertly folding these delicate dumplings with such grace and precision.

I was mesmerized by the entire process – from the way she mixed the filling of ground pork, cabbage, and ginger, to the way she carefully sealed each dumpling with a pinch and a twist. The steam rising from the bamboo steamer filled the kitchen with a tantalizing aroma that made my mouth water.

As the guests sat down to eat, I couldn't resist sneaking a few Jiaozi off the platter. The flavors exploded in my mouth – savory and rich, with just a hint of spice from the ginger. I was hooked from that moment on. I knew I had to learn how to make these delicious dumplings myself.

Over the years, I watched my grandmother make Jiaozi countless times, always with the same meticulous attention to detail. Each time, she would share a little tip or trick with me, teaching me the secrets to making the perfect dough or how to fold the dumplings just right. I soaked up every bit of knowledge like a sponge, eager to one day replicate her culinary masterpieces.

As I grew older, I began to experiment with the recipe on my own. I made Jiaozi for family gatherings, potlucks, and even just for myself on quiet evenings at home. Each time, I tried to put my own spin on the classic recipe – adding different spices, vegetables, or even changing up the filling entirely. But no matter how much I tinkered with the ingredients, the taste of my grandmother's Jiaozi always remained the benchmark by which I judged my own creations.

One day, I decided to host a Jiaozi-making party for some friends. I set up a long table with bowls of filling, stacks of dough wrappers, and plenty of wine to keep the spirits high. As we sat around the table, laughing and chatting, I showed my friends how to fold the dumplings just like my grandmother had taught me. They eagerly jumped in, trying their hand at the intricate folds and twists.

As the dumplings steamed in the bamboo steamer, the kitchen filled with laughter and chatter. The aroma of the cooking Jiaozi brought back memories of my childhood, of watching my grandmother work her magic in the kitchen. And as we finally sat down to eat, I couldn't help but feel a sense of pride and accomplishment. My friends raved about the dumplings, declaring them the best they had ever tasted.

From that day on, I became the go-to person in my circle of friends for Jiaozi. Whenever someone had a craving for these delicious dumplings, they would come to me, knowing that I would always deliver. And each time I made them, I would think back to that first moment when I saw my grandmother create magic in the kitchen, and I would be grateful for all the knowledge and skills she had passed down to me.

So now, whenever I make Jiaozi, I do it with a sense of reverence and gratitude for the woman who taught me everything I know about cooking. And as I watch my own grandchildren peek into the kitchen, their eyes wide with wonder, I can only hope that one day they too will carry on the tradition of making these beloved dumplings, just as I have.