Pork Jiaozi (饺子)
This recipe should make 16 dumplings
Time: 2 hours
For pork filling:
• 160g pork mince
• 1/2 cup of water
• 30g Chinese chives
• Pinch of salt and white pepper
• 1x tbs light soy sauce
• 1x tbs sesame oil
• 1x tbs cooking oil
• 1x tps Chinese rice wine
For dumpling dough:
• 80g of warm water (I usually use half cup room temperature mixed with half cup boiling)
• 160g all purpose flour
• Chinkiang Chinese vinegar and chilli oil for dipping sauce
Step 1: Pour your flour into a bowl and slowly pour in warm water.
Step 2: Use your hands and knead the dough until you can get it into a smooth ball and then cover and rest for 10mins. Uncover and knead the dough again for 5mins or so then cover and rest for 30mins (you can leave this for longer if you're making the dough ahead of time, just be sure to give it another good knead before using).
Step 3: While that’s resting, break up the pork mince in a bowl and add the 1/2 cup of water. Stir vigorously until it has absorbed all of the water.
Step 4: Mix the Chinese rice wine, salt and pepper, light soy sauce, sesame oil and oil into the pork mixture. Continue to mix thoroughly for a few minutes.
Step 5: Get your dough and roll into a 1cm thick cylinder. Cut into 16 equal pieces.
Step 6: Flatten the ball with the palm of your hand. Roll it out until it’s about 10-12cm in circumference.
Step 7: Add a ball of the mixture onto the dumpling skin but leave 5mm space around the edges. Fold in half and pinch the top. Pull the outer edge of the skin toward the middle and pinch. Do this three times on each side, making sure that each pleat sits behind the one in front.
Pan frying them: Add a tbs of oil into a cold pan. While the pan is heating up, add the dumplings (don't worry if they're touching each other. Once the dumplings start sizzling in the pan, check the bottoms to see if they're golden. Once golden, add half a cup of water and cover. Once the water evaporates which takes about 8 mins (13mins if you’re cooking from frozen) they’ll be ready to serve. These are called Guōtiē (pot sticker dumplings).
Boiling the dumplings: Boil a pot of water and place dumplings inside. Once they reach the surface, take them out and serve with Chinese vinegar mixed with some chilli oil as a dipping sauce.
Steaming the dumplings: Boil a pot of water. Place steaming liners inside the steamers (these look like circular greaseproof paper with holes cut out). Place the steamers onto the pot and put the lid on. Let them steam for 15mins and serve.