Jiaozi is a traditional Chinese dumpling, originates from the Northern region of China. The dumpling consists of juicy meat filling, wrapped in a skin made from thinly rolled dough. In this recipe, we will show you how to make the hot water dough from the scratch. Please do try! It’s time-consuming but the taste is so worthwhile.
Recipe: Susan Vu Photo & Styling: Lili Tu
|40 mins||15 mins||2-4|
- 200g all purpose flour
- 10g wheat starch
- 100ml hot boiling water
- 1 pinch of salt
- 250g ground pork
- 80g Chinese cabbage (wombok)
- 10g chopped green onion
- 20g chopped brown onion
- 30g chopped celery
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon tapioca starch
- 1 teaspoon sesame oil
- A pinch of white peppers
- 2 tablespoons soy sauce
- 2 tablespoons warm water
- ½ tablespoons red vinegar
- 1 teaspoon sugar
- Chilli sauce and chilli oil to serve
- In a bowl, mix the flour, wheat starch, salt and boiling water until a soft dough form. Knead the dough on a light flour surface until smooth and elastic (about 5 mins). Cover with damp tea towel and leave to rest.
- Chopped the cabbage into thin strips, mix with 1 teaspoons of salt and set aside for couple minutes. Squeeze out the excess moisture from the cabbage.
- Mix pork, cabbage, celery, green onion, brown onion, tapioca starch, salt, sesame oil and peppers in a large bowl to make the filling.
- Divide the dough into half and shape them into a long roll. Cut them into 20 portions.
- Roll 1 slice of dough into a small circle and place a teaspoon of filling mixture in the centre of the wrapper. Lift up the edges of the wrapper and pinch 5 pleats up to create a pouch to encase the filling. Pinch the edges together to make the half moon shape. Repeat with the remaining dough and filling.
- Fill a large pot with water and bring to boil. Slide the ½ of the dumplings into the water and stir gently using a wooden spoon to avoid the dumplings stick to the pot. When the water returns to a boil, turn the heat to a simmer and gently cook for 6-8 minutes. The dumplings are cooked when they float in the water. Remove with slotted spoon. Repeat with the remaining dumplings.
- To make the dipping sauce, combine all the ingredients together, stir until the sugar dissolve.
- Fry the dumplings in a frypan with a little oil so their skin a light golden and crispy. Then serve with dipping sauce, add chilli sauce or chilli oil to your liking.