Chinese Dumplings (Jiaozi)

We are celebrating the Chinese New Year over here at #VFVY and we want to share our favourite recipe! These tender morsels of deliciousness are way too good to keep to yourself, although you may want to! 

If you are just into eating them and not into all the work it takes to make them, then may I suggest “So Inviting”. This little take out food shop located at 876 Dundas St, London, ON N5W 3A1 is amazing. You have the option to pick up some ready made potstickers or dumplings and eat them straight away, or you can always take some frozen ones home and make them up to share… either way they are so delicious!

If you are like me and want to make or even recreate these beautiful bite sized morsels, then read on my friends! This is going to be delicious! Let’s begin with the Dumpling wrappers. You can purchase these in the refrigerator section of most asian markets and even some supermarkets, but you can make them yourself. Dumpling wrappers are also called gyoza or potsticker wrappers. They are thin sheets of dough made with flour and water.

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RECIPE

• Name: Jiaozi (Chinese Dumplings)

• Servings: 4

INGREDIENTS

• 2 1/2 cups flour

• 1/4 teaspoon Salt

• 2/3 cup hot water

• 1/3 cup iced cold water

• 1 cup shredded cabbage Napa

• 1 cup ground beef or pork

• 1/2 teaspoon soy sauce

• freshly ground pepper

• 1/2 teaspoon rice wine

• 1/2 teaspoon sesame oil

• 2 tablespoons minced chives

• 1/2 teaspoon grated fresh ginger

• 3 tablespoons soy sauce

• 3 teaspoons rice vinegar or cider vinegar white vinegar

• 1 teaspoon sugar

• 2 cloves garlic very finely minced

• 1 teaspoon Asian sesame oil

• minced fresh chili peppers optional

INSTRUCTIONS

1. Dough Preparation: To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour until the flour resembles loose crumbles. Pour in the cold water. Stir again until a shaggy dough begins to form. Knead the dough for a couple of minutes, until everything is mixed well. Turn out the dough onto a clean work surface. The dough should be soft and elastic. Continue to knead your dough for another 3-5 minutes. Place the dough into a bowel, cover with a damp towel. Let rest for 20 minutes while you prepare the filling and the dipping sauce.

2. The Middle: In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt. Set aside while you move on to next step of recipe.

3. In a separate bowl, mix the ground meat with soy sauce, ground pepper, rice wine and sesame oil. Add in the chives.

4. Back to the cabbage - grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well.

5. Making the Potstickers: Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Repeat for remaining dough. Fill and fold potstickers. Place folded potstickers on a floured piece of parchment.

6. The Sauce: Mix together dipping sauce ingredients. Set aside until ready to serve.

7. Cooking your Potstickers: Heat a pan over medium heat, add potstickers, place lid on. Once they have browned on the bottom, add a ¼ cup of water, return lid to top and steam for 4-6 minutes.

8. Take out of pan and serve with dipping sauce.

9. Enjoy!