Jiaozi - Chinese Pork Dumplings

Dumplings are the kind of food I would eat every single day for every meal, if there were no consequences! They are so good! You simply can't go wrong with ginger and scallions - a match made in dumpling heaven - or any other heaven, to be quite honest.

Dumplings are actually quite easy to make, they are just a bit time consuming. If I am making them by myself, I usually put on a good movie (or a Star Trek marathon anyone?) and entertain myself while I wrap them. It is ideal to invite friends over and make a night of it. Most people I have invited over for my "dumpling parties" have really gotten into it and have had a smashing good time. Beware of food coma afterwards though, I have had friends pass out on the carpet / couch because they'd had too many dumplings! 

Dumpling wrappers freeze very well. I keep them handy in event of a dumpling craving.

Here is a little trick. I add a bit of olive to the filling. Olive oil in dumplings you ask? Ideally you'd use sesame seed oil, but I prefer extra virgin olive oil in this recipe. I am a rebel that way. This recipe is all asian except for the olive oil! Use good quality soy sauce in the dipping sauce recipe at the bottom of this post. There is nothing in the world worse than bad soy sauce. Okay, may be there are some things worse than bad soy sauce!

Yield: 120 dumplings
Prep Time: 2 Hours
Cooking Time: ½ Hour

Chinese Pork Dumplings with Ginger Scallion Dipping Sauce

Ingredients

2 Packages Dumpling wrappers 
1 lb (½ kg) Ground Pork

¼ head Cabbage

1 Large Carrot
2 inch knob of ginger
3 Scallions
½ cup Soy Sauce
2 Tablespoons Vinegar
3 Tablespoons Extra Virgin Olive Oil
Water
Salt
Pepper

Method

Peel the carrot and slice the cabbage, scallions and ginger.

In a food processor, shred the carrots. Add in the sliced cabbage, scallions and ginger and pulse it a few times to a coarse chop. You can do this without a food processor and I have done this many times in the past, but a food processor or a Ninja makes this step super easy.

Break up the ground pork and add it in along with the veggies. Add salt and cracked pepper to taste and pulse a few times until combined. Add a couple dashes of olive oil.

Remove this mixture into a bowl and combine gently to make the filling even.

Now we are ready to wrap! I use Chiao Tsu dumpling pastry from the asian store. I recommend using something similar. It is a packet of 60 flour dumpling wrappers.

Separate out the dumpling wrappers. Keep a bowl of water handy. Dip your fingers in the bowl of water, just a little, and pat it on to the edge of the wrapper. Just the outer circle.

With a spoon, or chopsticks if you really want to be authentic, add about a teaspoon of the filling to the center of the wrapper.

Flatten the filling a bit and bring the wrapper together to close it in middle.

Tuck one corner in and pleat the edges together. It takes a little bit of getting used to at first, but after you struggle through your first couple of dumplings, it'll get a lot easier!

Set them aside as you wrap them.

Fill a large stockpot three quarters full of water. Bring it to a roaring boil. Add the dumplings in gently. You will have to do this in 3 to 4 batches for 120 dumplings. It takes about 5 - 10 minutes for them to cook.

To make the dipping sauce, combine the soy sauce, vinegar and a dash of olive oil. Grate a smidgen (or more!) of ginger into it and add a handful of sliced scallions. Have a taste and dilute this with water if it is too salty. 

Dig in and enjoy!

Leave a Comment | LABELS: Asian, Pork