I did it! Yesterday I tried for the first time to prepare Jiaozi.

I have to admit I am a Jiaozi lover! They are definitely my favorite Chinese dish ever! Recently I have been taking Chinese cooking class and yesterday night I have finally decided to test what I have learned, so after work I went to the Chinese wet market and got all the ingredients I needed: light soy souce, sesami oil, pork meat, ginger and rice wine.

They came out pretty good to be honest, and with my surprise none of them broke in the water while boiling…:D

For those who are not too much in Chinese cuisine, Jiaozi are cooked balls of dough, also known as dumplings, cooked by boiling, steaming or frying.

Step 1: Ingredients

For the filling:

  • 200 g minced pork
  • 2 tsp ( 4g) salt
  • 2 tsp (4 g) sugar
  • 1 tsp pepper
  • 1 tbsp rice wine
  • 1 tbsp light soy sauce
  • 1 tbsp green onion
  • 1 tbsp ginger
  • 1 tbsp sesame oil
  • 20 g water

For the dough:

  • 150 g flour
  • water
I think Hoisin sauce is the best accompaniment to these!<br /> <br /> BTW, unless I am mistaken, these are also commonly known as potstickers, and are usually&nbsp; found either steamed or fried (never seen boiled before)...<br />
Hi,<br /> I live in China (Shanghai), whichb is where I have learned how to make this dish. Chinese dumplings can be boiled (and in chinese are called Shui&nbsp;Jiao - water dumplings), steamed (zheng Jiao) or fried (jian Jiao).<br /> You can cook as you like! :)<br /> <br />
<p>the fried one is called 锅贴 guotie...I am Chinese</p>
ok, I live in singapore and I'm a HUGE fan of jiaozi, my favourite being the chives dumpling. The difference with this jiaozi is that there are chives in it to give the dumplings a special taste. yum
There are also many different types. There are different types of bao zi, which are similar, but wrapped different. And for the dough, some places carry specially cut dough for this purpose.<br />
Bao zi are not only wrapped a different way, but also wrapped with a different skin. It's usually much thicker and the shape is circular as opposed to crescent. Technically speaking, bao zi are not a type of jiao zi.<br><br>Potstickers are specifically fried dumplings.
I've seen steamed dumplings called potstickers almost as often as fried...
There is a difference between potstickers and dumplings. <br>Potstickers are to be fried--hence the name &quot;potstickers&quot; because once fried, they will stick to the pot.
Perhaps... but that doesn't undo the fact that I have very often seen steamed dumplings referred to as potstickers, and even done so on restaurant menus and such . . .
I suppose the name has been used interchangeably since the two only differ in cooking method. <br>Anyway, this is what I know from my life. I'm Chinese-American and I grew up calling fried dumplings potstickers, since when you steam dumplings, typically, you put a piece of lettuce underneath them as a &quot;mat&quot; of sorts, so the dumplings don't stick.
Absolutely wonderful! I cannot wait to try these out!
FYI to everyone, jiaozi pi refers to dumpling skin
These look great and I will try them soon. Is this the same dough that won ton skins are made from?
Have always liked these dumplings, but always bought them (yes, I know) frozen at the store. Now I can make my own! Thanks for the great 'ible.
You are welcome! Im glad you like it!
Very much like MOMOs. I make the vegetable version with cabbage, bell pepper, onions and soyabean nugets chopped fine. I steam then in perforated bottom utensil.
Approximately how much water do you add to the flour to make the dough?<br />
Just enough to fill in both holes, Maybe half cup?<br />
Oh man, I just made these, took ridiculously long but they were so freaking tasty. I took so long to make the little dang dumplings, the flour part was tough!<br /> <br /> I fried them instead of boiling them, yum.<br /> <br /> I made a dipping sauce to accompany them: soy sauce, 1 whole lemon, and tabasco sauce to taste.<br />
It's all about practice, the more u make those the faster it will take. I am glad you like the recipe. I'll try your dipping sauce :)<br />
Hoisin is good, but you can also try them Hoisin mixed with a little peanut butter (crunchy is best) heated in the microwave for 10 second. It's like a nice satay. You can also try them with honey, cherry, pineapple or mango sauce (store bought or homemade). I've found the dumpling much nicer if you boil them for about 8 minutes, then put them in a nice hot pan with 2 tlbs of (pre heated) peanut oil and brown them afterwards (drain them first). I prefer a crunchy texture over the slider texture. <br />
Oh man!&nbsp; That folding part is <strong>so</strong> hard to get right!<br /> My friend's mom had me re-folding all of the dumplings I messed up &gt;&lt;<br /> <br /> Great 'ible!<br />
Great instructable, also now I am hungry.<br />
mmm looks tasty!<br />

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Bio: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the &ldquo;heel of the ... More »
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