Dumplings (Jiaozi)

Name: Dumplings (Jiaozi)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 300 g flour; 300 g ground pork; 200 g cabbage, finely chopped; 15 g ginger, minced; 3 piece scallion, sliced; 2 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp rice vinegar; 2 tbsp oil

Pork-and-cabbage filled pleated dumplings, pan-fried.

75 min
Hard
6 servings
Chinese

Cooks: 0
Photos: 0

Ingredients

flour300g
ground pork300g
cabbage, finely choppednapa preferred200g
ginger, minced15g
scallion, sliced3 piece
soy sauce2 tbsp
sesame oil1 tsp
rice vinegarfor dipping sauce2 tbsp
oilfor pan-frying2 tbsp

Method

1
Mix flour with hot water to a soft dough; knead 5 minutes, then rest covered for 30 minutes.
Hot-water dough is supple and easy to pleat.
2
Salt finely chopped cabbage; rest 10 minutes, then squeeze out excess water.
Wet filling = burst dumplings.
3
Mix ground pork with cabbage, ginger, scallion, soy sauce, and sesame oil.
4
Roll dough into thin rounds; place a spoon of filling in the centre and pleat to seal.
Wet the edge with water for a good seal.
5
Pan-fry dumplings flat-side down in oil until golden; add a splash of water and cover to steam.
This is potstickers — crispy bottom, juicy top.
6
Uncover and let remaining water evaporate; serve with soy-vinegar dipping sauce.

Per serving

387
kcal: 17g
protein: 44g
carbs: 15g
fat