Polly also showed me how to make Jiaozi (Chinese Dumpling) when she came over to make the salted mustard with pork belly dish. Polly learned how to make Jiaozi from Xiao Qin who came from Taiwan.
Jiaozi is a Chinese dumpling which consists of minced meat and chopped vegetables wrapped into a piece of thin dough. The more popular meat filings are ground pork, ground beef, ground lamb, or shrimp. The vegetables can be Chinese cabbage, green onion, leek, chives, shiitake mushroom, water chestnut, etc.
Jiaozi can be boiled or shallow-fried and then steamed. When shallow-fried and steamed, it’s call potsticker.
On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make jiaozi.
- 3 lbs lean ground pork
- 1 bunch green onions
- 8 pieces shallots
- 2 medium onions
- few celery sticks
- 10 pieces of dried shiitake mushroom, soak overnight
- 4 packages of dumpling skins, about 200 pieces
- 3 tablespoons soy sauce
- 3 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons corn starch
- 1/2 teaspoon white pepper
- 2 eggs
All the ingredients except the dumpling skins and eggs have to be chopped finely. Mix all the ingredients except the dumpling skins together with the seasonings in a large bowl.
Click on the link below for the instructions.
You may serve the Jiaozi with some noodles in soup or just enjoy them with some dipping sauce like sweet chilli sauce or a vinegar sauce.
I will certainly make these for my family. They keep well in the freezer and comes handy for a simple noodle soup or just for snacking. Polly, thank you so much for sharing.