Chinese Dumplings - Jiaozi
From elgourmand2 9 years ago
- 1 Hr. to make
- Serves 4
If you’ve just visited Hawaii you may have missed Dimsum although, how you get from one end of the Ala Moana Shopping Mall to the other without stopping at the food court for some Dimsum beats me. If you lived in Hawaii, you know Dimsum. Read more The ubiquitous Hawaiian snack food. Just to be clear, Pork Buns (Char Siu Bao) are a type of Dimsum. You may be able to buy these, then again, maybe not. I have seen them in Southern California but not in Indianapolis. They are delicious, habit forming and user friendly. If you can’t buy them, make them. The recipe looks harder than it is. Just prep your stuff and carry on. See less
Ingredients
- The dough: shopping list
- • 3 cups all-purpose flour shopping list
- • up to 1 1/4 cups cold water shopping list
- • 1/4 tsp. salt. shopping list
- The filling: shopping list
- • 1 cup ground pork or beef shopping list
- • 1 Tbs. soy sauce shopping list
- • 1 tsp. salt shopping list
- • 1 Tbs. Chinese rice wine or dry sherry shopping list
- • 1/4 tsp. freshly ground white pepper, or to taste shopping list
- • 3 Tbs. sesame oil shopping list
- • 1/2 green onion (spring onion), finely minced shopping list
- • 1 1/2 cups finely shredded Napa cabbage shopping list
- • 4 Tbs. shredded bamboo shoots shopping list
- • 2 slices fresh ginger, finely minced shopping list
- • 1 clove garlic, peeled and finely minced shopping list
How to make it
- 1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
- 2. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction.
- 3. Add the remaining ingredients, stirring in the same direction, and mix well.
- 4. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
- 5. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
- 6. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
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