The Ultimate Guide To Jiao Zi | 饺子

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is often cheaper.

cabbage

🥗Healthier: bok choy

💰Cheaper: napa cabbage

Bok choy offers a different flavor, while napa cabbage is usually less expensive.

On winter solstice, prepare to make dumplings.

In a mixing bowl, add 600 grams of flour, 1 egg white, and a pinch of salt.

Gradually add 300 milliliters of cold water to the flour mixture to form a dough.

Knead the dough for 12 to 15 minutes until smooth and elastic, then cover and let it rest for 30 minutes.

Prepare the filling by mincing 600 grams of fish and 100 grams of pork tenderloin.

Season the minced fish and pork with ginger, white pepper, 1 tablespoon of Chinese rice wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, and 4 tablespoons of sesame oil.

Mix the filling in one direction until it holds together, then let it sit.

Chop 200 grams of garlic sprouts into small pieces, and mix them with the fish and pork filling just before wrapping.

Cut a quarter of the rested dough and roll it into a long shape, then cut into pieces about 2.5 centimeters in diameter for wrappers.

Dust the pieces with flour to prevent sticking and roll each piece into a round wrapper, about 7-8 centimeters in diameter.

Place a spoonful of filling in the center of each wrapper, leaving a 1.5-centimeter edge.

Fold the wrapper over the filling and pinch to seal, ensuring they are not too tight to prevent bursting while cooking.

Prepare a large pot of boiling water and add the dumplings, stirring gently to prevent sticking.

Cover the pot and add 80 milliliters of cold water, then cover again and let cook for 8 minutes on medium-low heat.

Add 100 milliliters of cold water, cover, and let it re-boil, repeating this process two more times with 100 milliliters of cold water each time.

After about 10 minutes of boiling, check the dumplings; they should be floating and cooked through.

For pan-frying, heat a pan on medium-low, add the dumplings, and cover for about 2 minutes until the bottoms are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens