Chinese dumplings - make Jiaozi by yourself, top taste and more cheaper
Hello my dears,
In this post I would like to show you how I myself made dumplings.
Dumplings is called Jiaozi in Chinese.
More precisely, the Jiaozi are originally from northern China. This is the most important food for the northern Chinese. For most southern Chinese people, jiaozi are rarely a main meal.
Jiaozi are also very popular as dim sum.
There are different types of preparation. The filling usually consists of vegetables e.g. Chinese cabbage, mushrooms, carrots, chives etc. and meat or shrimp.
I usually make the the dumplings skin by myself. Honestly, this is not difficult but takes quite a lot of time . So here I decided to firstly show the simple version with the finished dough. You can get the frozen skins in shops in Asia.
It is possible that the name of the skin is different in every Asian shop. Here's a small tip: Searching for its Chinese name would never be wrong “饺子 皮” or “水饺 皮” or “餃子 皮” or “水餃 皮”
How do you keep the dumplings standing up so that they look nice?
Chinese Dumplings Jiaozi
Ingredients
- For the filling
- 780 g Minced pork (unseasoned)
- 1 tbsp cooking wine
- 2 slice ginger
- 2 tsp salt
- 2 tsp cornstarch
- 2 spring onions
- Some Mu Err mushrooms
- 2 tbsp oil
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- Some white pepper
- Some Five-spice powder
- 50 ml water
Instructions
- Marinate the meat: add cooking wine, ginger (very finely chopped), salt and cornstarch then marinate for 30 minutes
- Then finely chopped the spring onion and Mu Err mushrooms and add them to the meat
- Then add oil, sesame oil, oyster sauce, pepper and five-spice powder
- Add about 50ml water, mix evenly, so the filling is finished
4 different types of cooking:
- Cooked dumplings
- Fried dumplings
- Steamed dumplings
- Dumpling soup
As below are the first two types that I really enjoy doing.
