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Jiaozi Dumplings Recipe - Epicurious
Jiaozi Dumplings Recipe - Epicurious
com
Jįǻǿżį Đųmpŀįňģș
BỲ MǺŘỲ ĶǺȚĚ ȚǺȚĚ & ŇǺȚĚ ȚǺȚĚ | JǺŇŲǺŘỲ 2012 | FĚĚĐİŇĢ ȚĦĚ ĐŘǺĢǾŇ
Ỳįěŀđ: Makes 60
İňģřěđįěňțș Přěpǻřǻțįǿň
Filling To make the filling, toss the cabbage and salt together
2 1/2 cups minced napa in a large bowl and let sit for 15 minutes. Drain the
cabbage cabbage in a colander over a sink and use your hands
to squeeze out excess moisture.
1/2 teaspoon salt
In a large mixing bowl, combine the cabbage, pork, soy
11 ounces ground pork
sauce, rice wine, sesame oil, ginger, green onions, and
pepper. Stir in one direction with a chopstick until just
2 tablespoons light soy
mixed.
sauce
To form the dumplings, rest a wrapper in the palm of
2 teaspoons Shaoxing rice
your hand and place a heaping teaspoon of filling in the
wine or dry sherry
center. Dip your finger in a bowl of water and run it
2 teaspoons toasted around the edge to help make a good seal. Lightly fold
sesame oil the wrapper over on itself but don't touch the edges
together. Starting at one end, use your fingers to make a
1 teaspoon minced fresh
small pleat on the side of the wrapper closed to you,
ginger
http://www.epicurious.com/recipes/food/views/jiaozi-dumplings-369489 1/2
7/9/2016 Jiaozi Dumplings recipe | Epicurious.com
ginger
then press the pleat into the other side and pinch
1/2 cup minced green together firmly. Keep making pleats down the
onions, green and white dumpling opening in this way until completely sealed.
parts Repeat this process with the remaining filling and
wrappers.
1/8 teaspoon freshly
ground black pepper Bring a large pot of water to a boil. Drop half of the
dumplings into the water and stir once so they don't
About 60 round Dumpling
stick together. When the water boils again, add 1 cup of
Wrappers (purchased
cold water to the pot. Then when it boils again, add 3
premade, or see sub-
cups of cold water. The third time the water boils, the
recipe)
dumplings are cooked. Remove them with a slotted
Chinese black rice vinegar, spoon and repeat with the remaining dumplings. Serve
for dipping immediately with small bowls of Chinese black rice
vinegar for dipping.
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