JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
WILLIAM CAI'S TOMATO AND EGG JIAOZI (CHINESE DUMPLINGS)
My daughter's Chinese classmate submitted this recipe for the Fourth Grade cookbook. He writes "My Grandma made it for New Year's when I was 8 years old. . . . We gathered at the table and wrestled for dumplings. Oh! It was so good! It was yummy, juicy, and tasty! Delicious! You got to try it!" Jiaozi are a common fast-food lunch in China, sold in garage-sized restaurants along the street. At Chinese New Year, families sit around stuffing dumplings together.
Provided by Kate S.
Categories Lunch/Snacks
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs, then stir-fry in oil and set aside.
- Blanch tomatoes, remove skins, and mince.
- Combine eggs and tomatoes, and drain liquid.
- Season with sugar and salt.
- Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.).
- Bring large pot of water to a boil.
- Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
- Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).
Nutrition Facts : Calories 123, Fat 9.4, SaturatedFat 2, Cholesterol 148.8, Sodium 409.6, Carbohydrate 4.2, Fiber 1, Sugar 3.1, Protein 5.7
MUSHROOM TOFU JIAOZI (CHINESE DUMPLINGS)
Make and share this Mushroom Tofu Jiaozi (Chinese Dumplings) recipe from Food.com.
Provided by Spicy Little Sister
Categories Lunch/Snacks
Time 1h10m
Yield 75 dumplings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
- Soften the bean thread noodles with some hot water.
- Use the remaining hot water to blanch the mung bean sprouts.
- Cut up the tofu into small (7mm square) cubes.
- Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
- Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
- Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.
JIAOZI - CHINESE PORK DUMPLINGS
Steps:
- In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, oyster sauce, and sesame oil. In a small bowl, combine the cornstarch and water. NOTE, egg whites can be used in lieu of cornstarch w water. Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture (or egg whites). Fold the wrapper over the filling and press the moistened edges starting from the middle and crimping the edges down to the ends. Sit dumplings on platter with ridge standing up, creating a flat bottom for cooking Dumplings can be steamed or fried/boiled. Steamed: Place the dumplings about 1/2-inch apart on steamer tray. Options: use cabbage leaves on base of tray; add a dash of mirin to steamer water. Heat enough water inside the steamer, wok or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce. Frying dumplings: Evenly heat (medium) vegetable oil in large high edge frying pan with lid. Place dumplings flat side down in pan. After bottom has browned, knock over on side, add stock and cover for steaming 8-10 minutes. Arrange the dumplings on a platter and garnish with the green onions. Serve hot with your choice of dipping sauce.
JIAOZI DUMPLINGS
Provided by Mary Kate Tate
Categories Pork Appetizer Lunar New Year Party Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 60
Number Of Ingredients 12
Steps:
- To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
- In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
- To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
- Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.
JIAOZI (CHINESE POTSTICKERS OR GYOZA)
Traditionally served during the Chinese New Year to symbolize abundance and wealth for the coming year, these wonderful bitesize snacks can be found all over central and northern China. There are even restaurants specializing in different styles of jiaozi.
Provided by Member 610488
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
- Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
- Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
- Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
- Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
- To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.
Nutrition Facts : Calories 118.2, Fat 8, SaturatedFat 1.7, Cholesterol 15.4, Sodium 687.2, Carbohydrate 5.3, Fiber 0.6, Sugar 1.2, Protein 6.5
JIAOZI - CHINESE DUMPLINGS
Steps:
- Put toss cabbage and salt together. Stand for 30 minutes and squeeze all water for the cabbage. Add pork, scallion, soy sauce, rice wine, sesame oil, ginger and cornstarch. Stir until combined and drain off any excess liquid. Place a heaped teaspoon on the filling in the center of each wrapper. Spread a little water along the edge of the wrapper and fold wrapper over. Press to seal. Place dumplings on a baking sheet that has been lightly dusted with cornstarch. Cook dumplings in a large saucepan of boiling water for 8-10 minutes.
JIAOZI
These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Pork
Time 1h35m
Yield 50 dumplings
Number Of Ingredients 12
Steps:
- To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
- To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
- To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
- To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.
Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 0.7, Cholesterol 9.3, Sodium 142.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 3.2
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