Jiaozi
饺子 · shui jiao · guotie
Chinese crescent dumplings with ancient northern roots. They are especially associated with Lunar New Year, when their ingot-like shape symbolizes prosperity.
About this dish
Chinese crescent dumplings with ancient northern roots. They are especially associated with Lunar New Year, when their ingot-like shape symbolizes prosperity. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Boiled pork and chive jiaozi
Dough
- 300 g all-purpose flour
- 160 ml water
- 1/4 tsp salt
- 20 g flour for dusting
Filling
- 350 g ground pork (20% fat)
- 150 g garlic chives, chopped
- 2 scallions, chopped
- 2 tsp grated ginger
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
Dip
- 2 tbsp black vinegar
- 1 tbsp light soy sauce
- 1
Dough: mix 300 g all-purpose flour, 160 ml water and 1/4 tsp salt; reserve 20 g dusting flour for rolling. Mix the dough flour, water and salt (keep dusting flour separate); knead 8 minutes, cover and rest 45 minutes. Knead by folding and pressing until firm and smooth; cover tightly for the rest.
- 2
Filling: 350 g ground pork (20% fat); 150 g garlic chives, chopped; 2 scallions, chopped; plus the remaining ingredients listed for this component. Stir pork with ginger, soy, wine, pepper and sesame oil until tacky; fold in chives and scallions. Keep chilled. Stir in one direction until the meat binds and becomes sticky; keep cold.
- 3
Divide dough into 40 pieces. Roll each into an 8 cm circle, thinner at the edge. Add about 2 tsp filling, fold into a crescent and press or pleat shut without trapped air. Roll only a few wrappers at once, thin the rim more than the center and keep unused dough covered. Leave the border clean and seal every gap.
- 4
Dip: 2 tbsp black vinegar; 1 tbsp light soy sauce. Boil in batches in ample water, stirring gently at first. Maintain a gentle boil for 6-8 minutes, until the wrapper is cooked and the pork reaches 71°C/160°F. Lift out and serve with the mixed dip. Start timing when the water returns to a gentle boil. Stir once to release the bottoms, avoid crowding and test both a tender wrapper and the center temperature.
Note
Use cool-water dough for boiling. A small cooked sample lets you check filling seasoning without tasting raw pork. Dusting flour or starch is separate from the mixed dough; use only what is needed on the work surface.