Teacherman'sJiaozi(Chinese Dumplings-Fried&Boiled)

James Tanis

By
@James_Tanis

Back in 1990, I took my shiny new English teaching degree to Nanchang, China, to teach for a year. Students and teachers had several "jiaozi parties" in my little apartment, which took all after noon between making the dough, grinding the pork with a cleaver, adding vegetables, and forming and cooking the dumplings, or jiaozi /GEE-ow-zuh/
I will show you short cuts on how to make scads of dumplings that can be fried or boiled and eaten with broth. You will never have to pay a lot of money for just 5 or 6 dumplings at P.F. Chang's again!


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Prep:

1 Hr

Cook:

15 Min

Method:

Deep Fry

Ingredients

JIAOZI (DUMPLINGS)

1 lb
ground pork
3-5
scallions, chopped
1/3 c
green cabbage, finely chopped
1/2 tsp
finely chopped ginger, or 1 teaspoon of ginger paste
1 tsp
fresh chopped cilantro or 1 teaspoon of cilantro paste
1 Tbsp
cornstarch
1 Tbsp
soy sauce or amino acids (aminos are much healthier!)
1 pkg
eggroll wrappers
1
drinking glass, and small bowl of water
4 Tbsp
cooking oil (or less, depending on pan size)

DIPPING SAUCE

2 Tbsp
white vinegar, per person
2 Tbsp
soy sauce or amino acids, per person
1 tsp
white sugar, per person

Directions Step-By-Step

1
Put ground pork in a medium mixing bowl and add the scallions, cabbage, cornstarch, cilantro, and ginger, and mix well. (Notice I use cilantro and ginger paste for convenience without diminishing flavor.)
2
I use cilantro and ginger paste for convenience without diminishing flavor.
3
Put 1-2 eggroll wrappers on counter, place drinking glass or biscuit cutter on top, and push and twist until it cuts through the dough.
4
Place a "light" teaspoon of the pork mixture in the middle of the dough circle. Don't overfill or your dough will tear open!
5
Using water from the bowl, wet the top half of dough with your index finger.
6
Fold the bottom half of dough to top and pinch in the middle, making a half circle.
7
Fold and pinch each side, sort of like a pie crust.
8
(This is where the Chinese would decide if your dumplings were ugly or pretty! Trust me, many of mine were ugly at first, but they all taste the same!)
9
Set finished dumplings/jiaozi on large cutting board.
10
FOR BOILED JIAOZI SOUP: Boil 6-8 cups water in large pot. Add jiaozi and watch for it to boil again.
11
After the jiaozi rise to the top in a rolling boil for 5 minutes, add 2 more cups of COLD water and let it reboil for another 5 minutes.
12
Ladle jiaozi into bowls with broth. Serve with small dishes of a mixture of 2 T soy sauce (Chinese: jung yo) OR amino acids (I use Bragg's brand), 2 T white vinegar, and 1 teaspoon of white sugar mixed together.
13
FOR FRIED JIAOZI (more common in the U.S.): Using the largest frying pan you can find, heat 4 T oil, preferably grape seed or coconut, but vegetable will do, on medium high heat. Lay jiaozi close together, filling the pan. Cook for 3-4 minutes on one side, cooking until just golden brown.
14
Flip over and cook for another 3-4 minutes, watching until they are just golden brown. (This is also called "Sticky jiaozi" by the Chinese for a reason!)
Remove from heat, and use a spatula to put on plates.
15
Serve with small dishes of a mixture of 2 T soy sauce (Chinese: jung yo) OR amino acids (I use Bragg's brand), 2 T white vinegar, and 1 teaspoon of white sugar mixed together.
16
Serve and enjoy! GOMBEI! (CHEERS!)
NOTE: Chinese will often pour some of the dipping sauce directly into the jiaozi soup, or add some soy sauce.)

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Asian