Jiaozi (Chinese Dumplings)

There are mainly 7 types of Chinese dumplings(Siu mai(pronounced "shoo-my",Har gao(pronounced "ha-gow"),Xiao Long Bao,Sheng Jian Bao,Bao Zi,Wontons, and Jiaozi).

Today I will be showing you how to make Jiaozi. These mouth-watering dumplings are usually filled with a vegetable or meat filling and most popularly shaped into crescent-like dumplings. Jiaozi can be steamed, boiled, or panfried but still tastes delicious either ways.

(Click the picture to view the recipe video)

Makes about 35-45 dumplings (according to the size of the dumplings)

Ingredients:

Dumpling wrapper dough:

• 2 cups flour

• 1 tbsp olive oil

• 1/2 tsp salt

• 1 cup of boiling water

Meat Filling:

• 1 pound(1/2 kg) of finely ground beef

• 1/2 tsp salt 

• 1 tsp pepper

• 1 tsp grated ginger

• 1/2 cup of chopped green onions

• 2 tbsp soy sauce

• 1 tsp Worcestershire sauce 

• 2-3 minced garlic cloves

Dipping Sauce(made by just mixing all the ingredients together):

• 1/3 cup soy sauce

• 1 tbsp sesame oil(optional)

• 1/2 tsp chilli flakes, oil,or sauce(optional)

• 1 tbsp sesame seeds

• 1/2 tsp ginger

• 1 minced garlic

• more chopped green onions(optional)

Directions:

1. For the dough,Start mixing the flour, salt, and oil together in a large bowl.

2. Then gradually add the boiling water into the flour until a dough ball forms(you might need more or less water accordingly).

3. Transfer the dough onto a floured working surface and knead for 5 minutes until the dough is soft and elastic.

4. After kneading , place the dough in a bowl greased with some olive oil and cover for 20 minutes.

5. While the dough is resting, prepare your filling by mixing all the ingredients into the ground beef .

6. Once the dough has rested, divide the dough into to equal pieces covering one with a damp towel.

7. Take one of the pieces and roll it into a thin log and cut into 3 cm thick pieces.

8. Repeat with the remaining piece of dough.(you should have a minimal amount of 35 dough pieces.

9. Start rolling out each piece of dough into a circle (diameter about 6cm).

10. You can use a circle cutter and go over the circles you rolled out to make perfectly shaped wrappers.

11. Make sure you store the wrapper dough under a damp cloth.

12. To make your dumplings, place about a tablespoon of the meat filling into the center of a wrapper .

13. Then fold your dumpling dough to create a half moon shape and pinch the dough to seal in the filling.(click the photo to check the instructional video)

14. Repeat with the remaining wrappers.

Cooking Methods:

Steaming:

1. Boil 3 cups of water in a pan(make sure your steamer fits onto the pan)

2. Line your steamer with some cabbage leaves.

3. Then place your dumplings in batches at least 2-3cm apart(since they will expand whilst cooking)

4. Put your steamer over the pan of boiling water.

5. Allow the dumplings to steam for 10-12 minutes.(do not open the steamer whilst the dumplings are cooking.)

Pan Searing:

1. In a large pan over medium heat put a table spoon of olive oil and line your dumplings 2-3 cm apart.(working in batches accordingly)

2. Sear them for 3 minutes or until they develop a golden color on the bottom.

3. After they are seared pour 1/2 cup of water into the pan and cover with a lid.

4. Cook the dumplings for 5 minutes or until the water has evaporated.(make sure to taste the dumplings to ensure they are cooked)

5. Remove the dumplings from the pan and serve.

Boiling:

1. Boil water in a pot over high heat.

2. Add the dumplings in batches according to the post size(don't overcrowd your pot with dumplings or they will stick).

3. Keep mixing gently to ensure no dumplings are sticking .

4. Allow the dumplings to boil for 5-8 minutes or until they float to the top of the water.

5. Remove the dumplings from the water using a slotted spoon and serve.