This recipe should make 16 dumplings
For Pork Jiaozi Recipe see here
For Chicken Jiaozi Recipe see here
• 1/3 cup of finely diced shiitake mushrooms that have been rehydrated
• 1/3 cup of finely diced Chinese cabbage
• 1/3 cup of finely diced carrots
• 1 egg (skip this if you want to make them vegan)
• 1/3 cup cup of Chinese chives
• 11/3 cup of chopped brown onions
• White pepper
• 1x tbs grated ginger
• 1x tbs light soy sauce
• 1x tbs sesame oil
• 1x tbs cooking oil
For dumpling dough:
• 80g of warm water (I usually use half cup room temperature mixed with half cup boiling)
• 160g all purpose flour
• Chinese vinegar and chilli oil for dipping sauce
Step 1: Pour your flour into a bowl and slowly pour in the warm water.
Step 2: Use your hands and knead the dough until smooth and then cover and rest for 10mins. Uncover and knead the dough again for 5mins or so then cover and rest for at least 20mins (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, scramble the eggs with a pinch of salt and white pepper. Cook it with a little bit of cooking oil and finely dice it.
Step 4: In the same pan, fry off each of the ingredients with a teaspoon of cooking oil for a couple of minutes, just until soft.
Step 5: Combine all the ingredients for the filling but except for the ginger in a bowl and stir vigorously to ensure everything has been well combined.
Step 6: Put grated ginger on top of the ingredients. Heat a tbs of cooking oil on the stove and pour over the ginger so it sizzles.
Step 7: Get your dough and roll into a 1cm thick cylinder. Pull off enough to roll into a 25mm ball.
Step 8: Flatten the ball with the palm of your hand. Roll it out until it’s about 10-12cm in circumference.
Step 9: 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.