Chinese dumplings with more than a thousand years of history, traditionally consumed during the Lunar New Year due to their shape reminiscent of ancient gold ingots, a symbol of prosperity.
Asian
Jiaozi (Chinese Dumplings)
Jiaozi (Chinese Dumplings) from China: traditional step-by-step recipe, with chef tips and clear timings.
- China
- Starter
- Light
- medium
50 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 16 g
- Carbohydrates 32 g
- Fat 14 g
Story behind the dish
Preparation
Jiaozi (Chinese Dumplings) is a Chinese preparation with medium difficulty. Reserve about 65 minutes in total (50 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of flour.
- Have ready: 200 ml of water.
- Have ready: 400 g of minced pork.
- Have ready: 200 g of chopped Chinese cabbage.
- Have ready: 2 chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead the flour with water until you obtain a smooth and elastic dough.
Knead the flour with water until you obtain a smooth and elastic dough, let it rest covered for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Sprinkle salt over the chopped cabbage
Sprinkle salt over the chopped cabbage, let it sit for 10 minutes, and squeeze out any excess water. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix minced meat with cabbage
Mix the minced meat with the cabbage, spring onion, ginger, soy sauce and sesame oil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stretch the dough into a long roll
Roll out the dough into a long roll, cut small portions and flatten them into thin discs with a rolling pin. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Place filling in the center of each disc and fold forming pleats...
Place filling in the center of each disc and fold forming characteristic folds, sealing well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Steam for 10-12 minutes
Steam for 10-12 minutes, or boil in water, or brown in a pan with a little water to make them 'potstickers'. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Squeezing the water out of the cabbage well prevents the filling from being watery.
- You can cook them in three different ways (steamed, boiled, or potsticker browned) depending on your preference.
Variations
- Vegetarian jiaozi with egg and chives.
- Potsticker version (guo tie), gold on one side.
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