Name: Jiaozi (Northern Dumplings)
Yield: Serves 6–8 as a Meal: Makes 100–120
Cuisine: China
Ingredients: 500–550 g (1⅛–1¼ lb) lean pork, finely chopped or minced; 40 g (1½ oz) dried shrimps, rinsed and soaked in just sufficient hot water to cover for 45 minutes, then finely chopped, reserving the soaking liquid; 500–550 g (1⅛–1¼ lb) trimmed beef, rump, skirt or flank, or frying steak, minced; 400–450 g (14–16 oz) Chinese chives or blanched chives, rinsed, trimmed and cut into small rounds; 14 spring onions, trimmed and cut into small rounds; 15–30 ml (1–2 tbsp) sesame oil; 30 ml (2 tbsp) thin or light soy sauce; 60 ml (4 tbsp) Chinkiang vinegar (or balsamic vinegar); 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 1 egg yolk (for beef only); 12 turns peppermill; 550 g (1¼ lb/5 cups) plain white flour; 325–350 ml (11–12 fl oz/1⅓–1½ cups) cold water; 1 kilo (2¼ lb) Chinese celery cabbage (Chinese leaves), trimmed and shredded crossways then chopped up roughly; some extra flour; 120–135 ml (8–9 tbsp) sesame oil; 10–15 ml (2–3 tsp) finely chopped ginger; 10–15 ml (2–3 tsp) finely chopped garlic; 7.5–10 ml (1½–2 tsp) salt; 10 ml (2 tsp) salt; 45 ml (3 tbsp) cold water; 10–15 ml (2–3 tsp) chilli hot oil (optional)

Preparation info

Serves
6–8
as a Meal: Makes 100–120

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

For northern Chinese, jiaozi (chiao-tzu) or dumplings, which are rich in symbolism, are a must during Chinese New Year, but they are also eaten on any special occasion, even when friends and relatives gather together for a meal. There used to be two traditional stuffings, either pork with Chinese celery cabbage or beef with Chinese chives, especially blanched chives. But in recent years, pork with chives has become just as popular as pork with cabbage, wh