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Jiao Zi
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Jiao Zi

It will tantalize your taste buds and allow you to experience the joy of crafting these delightful parcels of goodness.
Prep Time1 hour
Active Time30 minutes
10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Chinese
Cost: $5

Equipment

  • Large mixing bowl.
  • Clean kitchen towel.
  • Rolling pin.
  • Round cookie cutter or a drinking glass.
  • Fork or dumpling press.
  • Large pot of boiling water.
  • Slotted spoon.
  • Soy sauce or dipping sauce of your choice.

Materials

For the Dumpling Wrappers:

  • 2 cups of all-purpose flour.
  • 1/2 teaspoon of salt.
  • 3/4 cup of hot water.

For the Filling:

  • 1/2 pound of ground pork.
  • 1/2 pound of shrimp peeled, deveined, and finely chopped.
  • 1 cup of finely chopped Napa cabbage.
  • 2 stalks of green onions finely chopped.
  • 1 tablespoon of minced ginger.
  • 2 tablespoons of soy sauce.
  • 1 tablespoon of sesame oil.
  • 1 teaspoon of salt.
  • 1/2 teaspoon of white pepper.

Instructions

Making the Dumpling Wrappers:

  • Combine Flour and Salt: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.
  • Add Hot Water: Carefully pour the hot water into the well. Gradually mix the water into the flour using a fork or chopsticks. Once the dough begins to come together, use your hands to knead it into a smooth ball. If the dough is too sticky, add a little more flour. If it's too dry, add a small amount of water.
  • Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for about 30 minutes. This resting period allows the gluten to relax, making it easier to roll out the wrappers.

Preparing the Filling:

  • Combine Ingredients: In a mixing bowl, combine the ground pork, chopped shrimp, Napa cabbage, green onions, minced ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until all the ingredients are thoroughly incorporated.
  • Test the Flavor: To ensure the seasoning is to your liking, cook a small amount of the filling in a pan and taste. Adjust the seasonings if needed.

Assembling the Jiao Zi:

  • Roll Out Wrappers: After the dough has rested, divide it into smaller portions. Roll each portion into a long log and cut it into small pieces. Roll each piece into a ball. Flatten a ball slightly with your palm, then use a rolling pin to roll it into a thin, circular wrapper. Aim for a diameter of about 3-4 inches.
  • Fill and Seal: Place a small spoonful of the filling (about 1 teaspoon) in the center of the wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, enclosing the filling, and press the edges together to seal. You can create pleats along the edge by folding and pinching, or use a fork or dumpling press to seal the edges.
  • Arrange the Jiao Zi: Place the assembled jiao zi on a floured surface or a tray lined with parchment paper to prevent sticking.

Cooking the Jiao Zi:

  • Boil Water: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water.
  • Add the Jiao Zi: Carefully drop the jiao zi into the boiling water, ensuring they do not overcrowd the pot. Stir gently to prevent sticking.
  • Cook and Test: Allow the jiao zi to cook for about 3-5 minutes or until they float to the surface and the wrappers are translucent. To test for doneness, cut open one jiao zi to ensure the filling is cooked through.
  • Remove and Drain: Once the jiao zi are cooked, use a slotted spoon to carefully remove them from the water and place them on a plate lined with paper towels to drain.

Serving and Enjoying:

  • Serve Hot: Homemade jiao zi are best enjoyed immediately. Serve them hot, either as a standalone dish or with a dipping sauce of your choice.
  • Dipping Sauces: Prepare a dipping sauce by combining soy sauce, rice vinegar, sesame oil, minced garlic, and a touch of chili oil for a flavorful accompaniment to your jiao zi.