Jiaozi are a kind of dumpling from China and one of the most common dumplings you'll come across. These pork and cabbage jiaozi are really easy to make and can be used as a starter or a light meal.
If you're having friends round, make the filling in advance but then get everyone to fold the dumplings together. It's fun to learn how to fold the dumplings properly, and it will make them a lot quicker to make.
Preparation Time: 45min-1hr
Cooking Time: 15-20 mins per batch
Makes: Around 45 dumplings
Ingredients Jiaozi wrappers
Water for dipping
Filling 2 cups shredded cabbage
1/2 tsp salt
200g pork mince
1 tbsp ginger, finely chopped
3 spring onions, finely chopped
Small bunch coriander, finely chopped
1/8 tsp ground white pepper
1/4 cup chicken or vegetable stock
1 1/2 tbsps soy sauce
1 tbsp shaoxing wine
1 tbsp vegetable oil
1 1/2 tbsps sesame oil
30 g shitake mushrooms, thinly sliced
Dipping Sauce Small bunch of coriander, finely chopped
Mix salt and cabbage and let sit for 15 minutes. Rinse cabbage and then squeeze until you have removed as much water as possible. This should leave you with around 1/2 cup of cabbage.
Mix all filling ingredients together until well combined.
Get your first dumpling wrapper, and add about a teaspoon of filling into the centre. You don't want to add too much because otherwise the dumpling will be overstuffed and won't close properly.
Dip your finger in some water, and wet along the edge of half of the dumpling wrapper. Then fold the dumpling, pressing it just in the centre to hold the two halves together.
You should have a semi-circle shape, pinched at the middle with two open sides. Fold the top part of the wrapper in twice and press hard to secure your folds.
Alternatively, this video provides another way to fold the jiaozi.
To steam the dumplings you will need a bamboo steamer (that can be purchased from most Asian grocers) and a wok or frypan that the steamer fits over, without touching the bottom.
Place a piece of steamer paper, or baking paper with holes poked in it, on the bottom of the bamboo steaming basket. Then arrange the dumplings inside the steamer. Make sure they are not touching.
Steam the dumplings for 15-20 minutes. Depending on how large your bamboo steamer is, you may have to do this in batches.
Combine the coriander and chilli for the dipping sauce, then add vinegar and soy sauce. Balance these to suit your own tastes.
Serve dumplings with dipping sauce.
Any ingredients that are hard to find at your regular supermarket can usually be picked up from any Asian grocer.