Learn . Laugh . Eat

Jiaozi Chinese Dumplings

Prep: 15 Mins

Cook: 20 Mins


Dough

  • 225g plain flour
  • 150ml cold water

Filling

  • ½ bunch of coriander
  • 2 spring onions
  • 1 cube of ginger (I used about an inch)
  • 1 clove of garlic
  • 5 Chinese mushrooms (if dried, soak in warm water)
  • 1 bunch of finely chopped Chinese chives
  • 2 Leaves Chinese Leaf
  • 200g Pork Mince

Marinade

  • 2 teaspoons sesame oil
  • Salt to taste
  • 2 tablespoons light soy sauce
  • ¼ teaspoon sugar


The Filling

1. Chop all ingredients into similar size pieces, then place in a bowl and mix well with the marinade.

The Wrap

2. Place Filling in the centre of the dough

3. Fold the bottom 1/2 over the filling to form a semi circle and pinch the top tightly

4. Pinch the 2 corners of the semi-circles openings on either side of the Jiaozi together leaving 2 symmetrical 'Micky Mouse ear' shapes between your centre fold and the corner folds

5. Now fold the ears towards you, lying flat against the pastry to create 4 layered folds

6. Tidy up pastry to create a half moon shape so that the dumplings sit easily on a plate

Cooking

7. Deep fry at 180°C til golden brown, 4-5 minutes

8. Heat 2 Tbsp. veg oil in a frying pan to high heat

9. Place dumplings in plan-- base down

10. Reduce heat to medium and fry dumplings until base is golden brown

11. Pour hot water into pan until dumplings are 1/2 covered

12. Cover quickly with lid for 5-10 minutes on medium heat until all water has evaporated

13. Once pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serving

14. Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

Read how Benjamin did trying to make these in his own home.

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Dough

  • 225g plain flour
  • 150ml cold water

Filling

  • ½ bunch of coriander
  • 2 spring onions
  • 1 cube of ginger (I used about an inch)
  • 1 clove of garlic
  • 5 Chinese mushrooms (if dried, soak in warm water)
  • 1 bunch of finely chopped Chinese chives
  • 2 Leaves Chinese Leaf
  • 200g Pork Mince

Marinade

  • 2 teaspoons sesame oil
  • Salt to taste
  • 2 tablespoons light soy sauce
  • ¼ teaspoon sugar


The Filling

1. Chop all ingredients into similar size pieces, then place in a bowl and mix well with the marinade.

The Wrap

2. Place Filling in the centre of the dough

3. Fold the bottom 1/2 over the filling to form a semi circle and pinch the top tightly

4. Pinch the 2 corners of the semi-circles openings on either side of the Jiaozi together leaving 2 symmetrical 'Micky Mouse ear' shapes between your centre fold and the corner folds

5. Now fold the ears towards you, lying flat against the pastry to create 4 layered folds

6. Tidy up pastry to create a half moon shape so that the dumplings sit easily on a plate

Cooking

7. Deep fry at 180°C til golden brown, 4-5 minutes

8. Heat 2 Tbsp. veg oil in a frying pan to high heat

9. Place dumplings in plan-- base down

10. Reduce heat to medium and fry dumplings until base is golden brown

11. Pour hot water into pan until dumplings are 1/2 covered

12. Cover quickly with lid for 5-10 minutes on medium heat until all water has evaporated

13. Once pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serving

14. Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

Read how Benjamin did trying to make these in his own home.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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