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Boiled Chinese Dumplings (Jiaozi) Recipe

Boiled Chinese Dumplings (Jiaozi) Recipe

Boiled Chinese Dumplings (Jiaozi) Recipe

Known in Chinese as “water dumplings,” they are similar to Italian ravioli, which were no doubt inspired by this original Chinese model. They are easy to make and simple to cook. A bigger batch of the Stuffing may be prepared in advance and kept frozen in the freezer until needed.

Ingredients :

    • 25 round wonton skins

Stuffing

    • 250 g (8 oz) minced pork
    • 1 egg, lightly beaten
    • 2 spring onions, finely chopped
    • 5 cm (2 in) ginger, finely chopped
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 2 cloves garlic, finely minced
    • ½ teaspoon sugar
    • 1 tablespoon sesame oil
    • 1 teaspoon rice vinegar
    • 2 teaspoons soy sauce

Condiments

    • Black Chinese vinegar
    • Shredded ginger strips
    • Chili oil
    • Soy sauce

Method :

    1. Put all the Stuffing ingredients in a large bowl. Toss to mix well.
    2. Lay the wonton skins out on a floured work surface. Place 1½ tablespoons of the Stuffing onto the center of each wonton skin and lightly brush around the edges with water. Fold the edges of the skin together to form a half moon, using your fingers to press the edges firmly to seal the dumpling. Place on a lightly-floured platter and continue until all the wonton skins are used up.
    3. Bring a large pot of water to a boil and gently lower the dumplings into the water, in small batches of 10 dumplings at a time. 1 cup (250 ml) of cool water should be added to the pot—to allow the water to return to a full boil—each time a batch of dumplings is being lowered into the water. This is to ensure the dumplings are fully cooked. The dumplings are cooked when they float to the surface. Remove with a slotted spoon and transfer to a serving platter that has been smeared with a thin coat of sesame oil to prevent sticking, then continue cooking the remaining dumplings. Serve hot with the various Condiments.

You may also use finely chopped beef, lamb or chicken for the Stuffing. Vegetarians may add finely chopped black Chinese mushrooms caps instead of meat.

Makes 25 pieces
Preparation time : 30 mins
Cooking time : 10 mins