Jiaozi Dumplings

by Monica Bennion on January 23, 2012

In Chinese, the word for “family” (jia) is also the same as the word for “home”; and in  China, home is a central part of family life.  Jiaozi are often made at the holidays and is a dish that celebrates supportive community.  Share these traditional Chinese New Year delights with family and friends.  Our light, crisp and refreshing Jana Mendocino Old Vine Riesling is the perfect wine to pair with these dumplings.

2 1/2 cups napa cabbage, minced
1/2 tsp salt
1 tsp fresh ginger
1/2 cup green onions, sliced (green and white parts)
10 ounces ground pork
16 ounces pre-cooked, small shrimp (thawed, if frozen)
2 tbsp light soy sauce
2 tsp rice vinegar
2 tsp sesame oil
Ground black pepper, to taste
60 round dumpling wrappers (pre made)
Soy sauce or hot chili oil for dipping

Toss the minced cabbage and salt together in a large bowl and let sit for 15 minutes.  Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.

In a food processor, combine the onion and ginger and mince well.  Add the shrimp, pork, soy sauce, rice vinegar, sesame oil and pepper and combine well (do not over mix).  Combine with the minced cabbage.

Place a heaping teaspoon of the filling in the center of a dumpling wrapper.  Dip your finger in a bowl of water and run it around the edge of the wrapper to help make a good seal.  Lightly fold the wrapper over and starting at one end, use your fingers to make a small pleats and pinch together firmly.  Continue until the entire dumpling is sealed.  Repeat this process with the remaining filling and wrappers.

Pre-heat the oven to 250.  Over moderate high heat, bring a large pot of water to a boil.  Drop half of the dumplings into the water and stir once so they don’t stick together.  When the water boils again, add 1 cup of cold water to the pot.  Then, when it boils again, add 3 cups of cold water.  The third time the water boils, the dumplings are cooked.  Remove with a slotted spoon and drain them well on cooling racks.  Repeat with the second half of the dumplings.  Place the cooked, drained dumplings on a lightly greased cookie sheet, and bake for 7 minutes, turn over and bake for another 7 minutes.  This will help remove any excess moisture from the dumplings and will help keep them warm until ready to serve.

Serve the dumplings with your choice of dipping sauces including soy sauce, hot chili oil or Chinese black rice vinegar.

Receipe and photo courtesy of Monica Bennion

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