Chinese Pork Dumplings

Step by step learn to make pork dumplings - jiaozi.
Impress your friends, feed your family, attract hordes of hot Asian chicks, or if not, at least you can eat them by yourself then, cos they're delicious.

Step 1 Step 1 - Ingredients

You'll need to get these things, some from a normal grocery store, the rest from a Chinese one.
Actually, you could probably get it all from any grocery shop, bUt tHen hOw wIlL yOU sHoW off yOuR cHiNeSe!

500g pork mince (zhu1 rou4 duo4 sui4)
a bunch of chives/spring onion/scallion (whatever you call it)(cong1)
1 piece of ginger (jiang1)
salt (yan2)
sugar (tang2)
pepper (hu2 jiao1)

5 or so heads of qing1 cai4, aka bok choy.
sesame oil (zhi1 ma you2)
Chinese cooking wine (er...)
any good soy sauce (jiang4 you2)

And for the dough, you'll need 2 cups of flour, 1 cup of boiling water. But you can also buy pre-made most at Chinese shops.
If you're lazy.

Comments

[Totysheep]

I think it's then safe for me to use my super-heat-resistant hands made of asbestos. Beats using a mere "fork".

[Udon]

Yup. Forks are for the humans.

[Lerrinus]

Made this for my parents today, they loved them, especially the dough part! Great 'ible, I enjoyed reading it and using it to make dinner, keep up the great work! :-)

[komies]

I bought pre-made wrappers since I wasn't about to cover my newly-cleaned kitchen with flour, and made these with beef, ginger, soy sauce, sweet chili sauce, finely chopped onion, baby corn, and water chestnut. they're on the eye now, and they smell delicious! Pleating the wrappers wasn't nearly as hard as i thought it would be.

[disonegurl]

Oh, I'm impress!...it looks great and you have the recipe for the pastry. I can't wait to make some. Where did you get this recipe?.. thanks!

[bramblepants]

Made these for the very first time using your recipe as a guide! Turned out DELICIOUS and will be making again! I did make my wrappers slightly differently, which I think may be easier, which is to roll out all the dough really thin, then use a metal ring or anything round to cut out the circular shapes - saves on time and those little arm muscles! I think it's good to stress that the thinner you make each wrapper the better. I boiled my for ten mins, then let them cool a bit so the the wrapper goes a little harder, then fryed them in a non stick pan before dipping in Dark Soy or Sweet Chilli Sauce! YUMMO!

[gregr]

I made these and they were incredible. I tried steaming, boiling, and deep frying. They were best when steamed then deep fried. The inside was moist and the wrapper was crunchy. Five heads of bok choy seems like way too much. I think I used more like 1-2. Maybe I didn't roll my wrappers out thin enough?

[Udon]

Hmm. It depends. Really thin wrappers aren't a problem. In fact it's better if the dumplings aren't heavy and doughy. But how much veggie you want to add is up to you. Don't forget that the chopped bok choy has a lot of water - it'll shrink a bit when its cooked. You can even squeeze the juice out of the veg before you make the dumplings.

[aliceownsj00]

lol nice, I love seeing how everyone does it differently, someday I will make some haha

[thematthatter]

i might make a batch for chusok day

[Udon]

Wah. Now I see the related. Kinda like...been there...done that. Oh well.

[canida]

No worries - yours is slightly different, and there's no problem with having multiple Instructables on the same subject. Anyway, yours has ingredient pronunciations!

[westfw]

I'd say significantly different; you're the only one who made their own skins (and nicely done, too!)