KOMPAS.com – Jiaozi are typical Chinese dumplings that are usually served as a snack during Chinese New Year.
Quoted from the page The Spruce Eatsdumplings symbolize prosperity and good luck thanks to their shape like metal ingots.
Jiaozi can be prepared by boiling, steaming or frying. The difference with gyoza is that the skin of gyoza is thinner, the gyoza filling is chopped more finely, and it is often prepared by frying.
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If you have free time, there’s no harm in preparing jiaozi as a snack during Chinese New Year.
The following is a jiaozi recipe that you can make yourself at home:
Leather Material:
- 360 grams all-purpose wheat flour
- 1/4 teaspoon kosher salt
- 295 milliliters cold water
Filling ingredients:
- 454 grams of ground beef
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 tablespoon Chinese rice wine
- 1/4 teaspoon freshly ground white pepper
- 3 tablespoons sesame oil
- 1/2 stalk medium sized abwang leaves (finely chopped)
- 134 grams cabbage (finely sliced)
- 23 grams of grated bamboo shoots
- 1 tablespoon chopped fresh ginger
- 1 clove garlic (chopped)
Ingredients for cooking jiaozi:
- 250 milliliters cold water
- 3 tablespoons oil
Ingredients for serving:
- 1 medium sized spring onion (thinly sliced)
- 115 grams of dumpling sauce
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How to make jiaozi:
1. Making dumpling dough: Mix the flour and salt in a bowl, then slowly pour in 295 milliliters of cold water while stirring until the mixture is smooth. Place the dough on a flat surface, then knead until smooth.
2. Cover the dough with a clean cloth, then let it rest for about 30 minutes at room temperature.
3. Making the filling: Stir in the ground beef, one spoonful of soy sauce, one teaspoon of kosher salt, one tablespoon of rice wine, and one teaspoon of freshly ground white pepper until evenly mixed.
4. Add three tablespoons of sesame oil, chopped spring onions, cabbage, bamboo shoots, chopped fresh ginger, and chopped garlic. Stir the ingredients in one direction until they are evenly mixed and the mixture is sticky.
5. Divide the wonton skin dough into 60 parts, each weighing about 15 grams. Roll each piece until flat and shape into a circle.
6. Sprinkle the surface of the dough with enough flour to prevent the dough from sticking. After that, fill each dumpling skin with one tablespoon of meat filling.
7. Wet the edges of the dumpling skin with water, then gently fold the dumpling skin while bending it until the filling is completely covered. Repeat similar steps for all parts of the dough.
8. Boil water in a large saucepan, then add 30 dumpling halves so they don’t stick together. After boiling, add 118 milliliters of cold water then cover the pan and let it boil.
9. If you like, the dumplings can be fried in a pan with three tablespoons of oil until the skin is golden. Serve the jiaozi while warm with a sprinkling of green onions and dipping sauce.
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