———— Introduction ————

dumpling

Dumplings (Jiaozi) are a kind of Chinese dumpling, commonly eaten in East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.


———— Recommend Restaurants ————


———— Classic Chinese Dumplings Recipes ————

makedumpling

Ingredients

  • 1/2 pound napa cabbage (about 1/4 head), plus extra leaves for lining the steamer
  • 1/2 pound ground pork
  • 1/2 bunch scallions (green and white parts), finely chopped
  • 1/2 cup chopped garlic chives
  • 1 large garlic clove, finely chopped
  • 1 (1-inch) knob fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 1/2 pound round wheat dumpling wrappers
makedumpling

To make the filling: Coarsely chop the cabbage, and then transfer it to a food processor. Pulse until the cabbage is finely chopped, but not puréed. Remove the cabbage, wrap it in a clean kitchen towel, and squeeze it to remove any excess liquid. Transfer the cabbage to a large bowl and stir in the pork, scallions, garlic chives, garlic, ginger, soy sauce, and sesame oil. If you wish to taste for seasoning, poach or fry a small amount of the filling, and adjust the seasonings to your liking.

makedumpling

Boiling dumplings is the most traditional way to cook them. To do so, bring a large pot of water to a slow boil. Add the dumplings and cook until they float to the surface. Then add about a cup of cold water. When the water returns to a boil, add another cup of cold water. When the dumplings float to the surface again, use a slotted spoon to remove them to a platter.