Teacherman'sJiaozi(Chinese Dumplings-Fried&Boiled)
19 photos of Teacherman'sjiaozi(chinese Dumplings-fried&boiled) Recipe
By
James Tanis
@James_Tanis
1
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!
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!
Ingredients
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JIAOZI (DUMPLINGS)
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1 lbground pork
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3-5scallions, chopped
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1/3 cgreen cabbage, finely chopped
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1/2 tspfinely chopped ginger, or 1 teaspoon of ginger paste
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1 tspfresh chopped cilantro or 1 teaspoon of cilantro paste
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1 Tbspcornstarch
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1 Tbspsoy sauce or amino acids (aminos are much healthier!)
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1 pkgeggroll wrappers
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1drinking glass, and small bowl of water
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4 Tbspcooking oil (or less, depending on pan size)
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DIPPING SAUCE
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2 Tbspwhite vinegar, per person
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2 Tbspsoy sauce or amino acids, per person
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1 tspwhite sugar, per person
How to Make Teacherman'sJiaozi(Chinese Dumplings-Fried&Boiled)
- 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.)
- I use cilantro and ginger paste for convenience without diminishing flavor.
- 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.
- Place a "light" teaspoon of the pork mixture in the middle of the dough circle. Don't overfill or your dough will tear open!
- Using water from the bowl, wet the top half of dough with your index finger.
- Fold the bottom half of dough to top and pinch in the middle, making a half circle.
- Fold and pinch each side, sort of like a pie crust.
- (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!)
- Set finished dumplings/jiaozi on large cutting board.
- FOR BOILED JIAOZI SOUP: Boil 6-8 cups water in large pot. Add jiaozi and watch for it to boil again.
- 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.
- 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.
- 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.
- 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. - 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.
- 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.)
