Chinese dumplings (jiaozi)
6 servings
30 minutes
Chinese dumplings (jiaozi) are a symbol of home comfort and unity, a traditional dish that has been prepared in Chinese families for centuries. Their history dates back to ancient China when they were considered a symbol of prosperity and served during celebrations, especially during the New Year. The crispy golden crust, tender dough, and juicy meat filling create a delightful balance of textures and flavors. The light sweetness of pork, the richness of soy sauce, and the spicy notes of garlic and green onion make jiaozi an aromatic and hearty dish. They can be served with soy sauce or vinegar, while the broth left after cooking is used as a warming drink. Chinese dumplings are not just food but part of cultural heritage that unites families and brings prosperity.
1
Mix pork mince, soy sauce, rice wine, sesame oil, and corn starch.
- Ground pork: 450 g
- Soy sauce: 1 tablespoon
- Rice wine: 2 teaspoons
- Sesame oil: 1 teaspoon
- Cornstarch: 1 tablespoon
2
Add finely chopped onion and garlic pressed through a press. Mix.
- Spring onion: 2 stems
- Garlic: 1 clove
3
Add an egg, salt and pepper to taste. Mix well.
- Chicken egg: 1 piece
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Roll out the dough and make round shapes for dumplings.
- Wonton wrappers: 30 pieces
5
Place 1 full teaspoon of the mixture in the center of the preparation.
6
Moisten the edges with water, fold them overlapping, and press to secure.
7
Put 3 tablespoons of peanut oil in a large skillet and fry the dumplings until golden brown.
- Peanut oil: to taste
8
Then add chicken broth to cover the dumplings with liquid, cover with a lid, and cook for 8 minutes.
- Chicken broth: 1 glass
9
Remove from the pan.
10
Pour the broth into a separate bowl and repeat the process until all the dumplings are ready.
11
Keep the dumplings warm under a lid.
