For a work-intensive recipe like scratch-made dumplings, you'll want to make a big batch. This recipe serves 60, so whether you're serving these to a crowd or freezing them for later it's worth the work.
Jiaozi Dough
3 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cup ice cold water (as needed)
Filling
1 cup ground pork or beef
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil
1/2 green onion, finely minced
1 1/2 cup finely shredded napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
Place the flour in a large bowl. Stir in the salt. Slowly add the water while stirring, adding just enough to create a smooth dough.
Knead the dough into a smooth ball. Cover the dough and let it rest, undisturbed, for 30 minutes.
Meanwhile, place the pork or beef in another bowl. Add the soy sauce, salt, rice wine, and white pepper and mix until combined. Do not overwork the meat.
Add the sesame oil, green onion, shredded cabbage, bamboo shoots, ginger, and garlic. Mix until just combined, again making sure to not overwork the meat.
Divide the dough into 60 pieces. Roll each piece out to form a 3-inch circle. Add 1 tablespoon of the filling mixture to the center of each dough circle. Wet the edges of the dough. Fold the dough in half over the filling to create a half-moon shape. Pinch the edges of the dough to seal in the filling. Place the filled dumplings on a lightly floured tray or plate.
Bring a large pot of water to a rolling boil. Reduce the heat to a strong simmer. Add the dumplings in batches so they don't crowd each other. Cover the pan and cook until the dumplings are done. They will float and become translucent. Remove the jiaozi from the water with a slotted spoon and set aside to drain. Repeat with the remaining dumplings.
Serve the dumplings immediately or place in a lightly greased skillet over medium heat and brown on both sides.
Resting the dough allows the gluten to relax, making it easier to roll out and resulting in a tender, chewy texture in the cooked dumplings.
All-purpose flour is standard for Jiaozi dough, but you can experiment with other types like bread flour for a chewier texture or a mix of all-purpose and cake flour for a lighter dough.
Besides pork or beef, you can use chicken, shrimp, or a combination of meats. For a vegetarian version, try tofu, mushrooms, or finely chopped vegetables.
Yes, Jiaozi are perfect for freezing. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few minutes to the boiling time.
The dumplings are ready when they float to the surface and the dough becomes translucent. The meat filling should no longer be pink.
Yes, Jiaozi can be steamed for about 10 minutes.
Common dipping sauces include a mixture of soy sauce, vinegar, chili oil, and minced garlic or ginger.
Store them in an airtight container in the refrigerator and reheat in a microwave or by pan-frying until warm.
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