Jiaozi

Name: Jiaozi
Ingredients: 1 lb fresh ground pork, not too lean; 1 tablespoon light soy sauce; 1 1/2 teaspoons salt; 1 teaspoon shaoxing rice wine; 1/2 teaspoon sesame oil; 3 1/2 ounces cabbage, very finely chopped; 2 teaspoons finely chopped fresh gingerroot; 2 teaspoons finely chopped scallions; 1/2 teaspoon white pepper; 50 round wonton skins, about, 2 3/4 inches in diameter; all-purpose flour, for dusting; chili or soy dipping sauce, to serve

12 ingredients

4 steps

Ingredients

1 lb fresh ground pork, not too lean
1 tablespoon light soy sauce
1 1/2 teaspoons salt
1 teaspoon shaoxing rice wine
1/2 teaspoon sesame oil
3 1/2 ounces cabbage, very finely chopped
2 teaspoons finely chopped fresh gingerroot
2 teaspoons finely chopped scallions
1/2 teaspoon white pepper
50 round wonton skins, about, 2 3/4 inches in diameter
all-purpose flour, for dusting
chili or soy dipping sauce, to serve

Directions

1

To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
2

To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
3

To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
4

To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.