Chinese Pork Dumplings - Jiao Zi - BigOven 173735
Chinese Pork Dumplings - Jiao Zi

Chinese Pork Dumplings - Jiao Zi

Ready in 40 minutes
7 review(s) averaging 4.7. 50% would make again

Top-ranked recipe named "Chinese Pork Dumplings - Jiao Zi"

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Slightly time intensive but definitely worth the effort. Our sons gobble these up!

"I blogged about making these and the fun we had! There are a few useful pics about making the dumplings too.

myawesomeoliveshoots.blogspot.com/2009/08/key-to-soldiers-heart-is-through-his.html"

- cindywh

Ingredients

Are you making this? 
1/2 cup Napa cabbage; finely chopped
1 tbs salt
1 pound lean ground pork
3 tbs light soy sauce
2 tbs dry sherry; (may substitute water)
1 tsp freshly ground ginger or ginger; (I use Gourmet)
1/2 tsp white pepper; ½ t. optional
1 tbs sesame oil
1 pinch sugar; pinch
1 tbs green onion
1 tbs cornstarch
1 egg white
1 package round dumpling wrappers; (found in Asian grocery store)
Note: Round dumpling wrappers are available in the

Original recipe makes 4

Servings  

Preparation

Place cabbage in a colander over a bowl and sprinkle with salt. Let sit for 30 minutes.

Meanwhile, in a medium bowl, mix together salt, pork, soy sauce, sherry, ginger, pepper, sesame oil, sugar, green onion, cornstarch and egg white. (Some Chinese cooks advise stirring the filling only in one direction.) Cover with plastic wrap and refrigerate while cabbage finishes draining.

Squeeze excess water from cabbage by hand. Add to pork and mix well.

To assemble dumplings, pour a little water in a bowl. Hold a dumpling skin in the palm of your hand and spoon over 1 tablespoon of filling in the center. Moisten the edges of the dumpling skin, and fold into a crescent shape. Make sure the dumplings are well sealed or they will lose their filling while they cook!

Fill a large stockpot about halfway with water, and bring to a rolling boil

Add the dumplings (you may need to cook in batches.)

When water boils again, add a little cold water to lower the temperature. Repeat. When dumplings boil, for the third time, they are done. (They will float to the surface and the skins will look translucent.)

You can also fry the dumplings up with canola oil. We usually boil some dumplings and fry a bunch of other dumplings.

Serve with Sesame-Soy Dipping Sauce.

Note: Round dumpling wrappers are available in the refrigerated section of the Chinese market. Use these instead of square wonton wrappers, which have a different thickness and texture.

Credits

Added on Award Medal

Here are some of the ingredients you'll need to make this delicious meal! photo by cindywh cindywh

Chinese Dumplings photo by jordanbigoven jordanbigoven

Calories Per Serving: 84 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delish
toysruskld 1 year ago
viethailey 1 year ago
Scallywag66 1 year ago
I've never made my own dough. You should post a recipe for that and let me know. I've also never tried this recipe with anything but Napa cabbage.
cindywh 5 years ago
Have you ever tried making your own dough? I did the first time I made these and ever since have never even considered using anything else. Also, does it matter if i use red/ green cabbage instead of napa cabbage? Thanks! Danny
Dannynicol 5 years ago
I blogged about making these and the fun we had! There are a few useful pics about making the dumplings too. myawesomeoliveshoots.blogspot.com/2009/08/key-to-soldiers-heart-is-through-his.html
cindywh 5 years ago
Check out the Sesame Dipping Sauce to use with the ground pork dumplings! [I posted this recipe.]
cindywh 5 years ago
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