Jiaozi Dumplings

Jiaozi Dumplings
4.7 from 3 ratings
“There are hundreds of varieties of dumplings or ‘jiaozi,’ in China. Jiaozi are filled with meat or fish and used to be served on festive occasions, like the Chinese New Year, weddings, and special parties. Today, jiaozi are a popular throughout the year, but they haven’t lost their meaning and are still very special. Jiaozi symbolize wealth, fortune and family.”This recipe is courtesy of Little Passports, a children's media company that creates monthly educational subscriptions for kids.
  • 3 cup all-purpose flour
  • 1 1/4 cup water
  • 1 1/2 cup napa cabbage, cleaned and finely minced
  • 1 cup ground pork or beef
  • 1/2 green onion, finely minced
  • 4 tablespoon bamboo shoots, shredded
  • 1/4 teaspoon fresh ginger, finely minced
  • 1 garlic clove, cleaned and minced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine (or apple cider vinegar)
  • 1/4 teaspoon white pepper
  • 3 tablespoon sesame oil
  1. Put the flour in a bowl and make a well in the center. Slowly pour in the water into the well, stirring slowly.
  2. Knead the dough into a smooth ball. Add more water if needed.
  3. Cover the dough and set aside for 30 minutes.
  4. Squeeze out extra moisture from the cabbage with your hands.
  5. In a deep bowl, combine the cabbage with the rest of the filling ingredients. Stir until you get a light mixture. Set aside.
  6. Separate the dough into three pieces. Using a rolling pin, roll out each piece on a lightly floured surface until each piece is about 1/2-inch thick.
  7. Using a 2-and-1/2-inch diameter cup, cut circles in each piece of dough to create individual dumplings.
  8. Reroll scraps and repeat until all dough is used.
  9. Working with one circle at a time, place a small amount of filling (about 1 full teaspoon) in the center of the circle.
  10. Fold the dough over the filling, making a half-moon shape. Pinch edges to seal the dumpling.
  11. Bring a large pot of water to a boil, add 1/4 teaspoon of salt and drop about half the dumplings into the pot. After 1 minute, stir the dumplings so they don’t stick to the bottom. Boil dumplings for 5 minutes, or until filling is completely cooked.
  12. Remove the dumplings.
  13. Add 1/2 cup cold water, a pinch more salt, and bring the pot to a boil again. Repeat boiling method for the rest of the dumplings.