Jiaozi

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

Northern Dumplings

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

Ingredients

Asia
China
Main course
Chinese New Year
New Year

Ingredients

Method