Chinese Pork and Shrimp Dumplings (Jiao Zi)
"A savory pork, shrimp and salted cabbageÂfilling, seasoned with ginger, garlicÂand scallions, is the most traditional filling for jiao zi.ÂButcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tranâ??s step-by-step demonstration ofÂhow to make the dumplings...."
INGREDIENTS
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6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading
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2 cups finely chopped napa cabbage
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Kosher salt
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12 oz. ground pork
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8 oz. peeled, deveined shrimp, coarsely chopped
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3 medium scallions, thinly sliced
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3 large cloves garlic, minced
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2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
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1-1/2 Tbs. grated fresh ginger
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1 Tbs. soy sauce
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2 tsp. toasted Asian sesame oil
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1/2 tsp. granulated sugar
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Freshly ground black pepper
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Vegetable oil, as needed (for pan-fried dumplings)
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Kosher salt, as needed (for boiled dumplings)Â
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1 recipe Ginger VinegarÂor Scallion-Soy Dipping Sauce
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