Chinese Chicken Jiaozi
Chicken jiaozi is a lighter, lower-fat alternative to the traditional pork version. It's one of the most popular variations in modern Chinese cuisine, quickly spreading worldwide among health-conscious eaters. The chicken remains pleasantly juicy when properly seasoned and creates a perfect balance with the cabbage. Ginger and garlic provide a classic Asian flavor, which is further enhanced by soy sauce and sesame oil. As the dumplings slowly cook, their aroma immediately stimulates the appetite. One bite, and you'll feel like you're in the middle of a Chinese home kitchen. Tip: Chicken jiaozi is best served with a mixture of soy sauce and a little rice vinegar – this intensifies the flavor of the filling.
Ingredients for this recipe
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Preparation Steps
1
Gradually mix the flour with water, then knead into a smooth, pliable dough. Cover and let rest for 30 minutes to make it easier to roll.
2
Finely chop the cabbage, salt it, and let it stand for 10 minutes, then squeeze out the excess liquid. This prevents the filling from becoming too watery.
3
Combine the ground chicken with the squeezed cabbage, finely chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, and salt. Mix the filling thoroughly.
4
Divide the dough into small pieces (approx. 20-22), form them into balls, then roll them out into thin discs. Make the edges thinner than the center.
5
Place a teaspoon of filling in the center of each disc, fold in half, and press the edges to seal. You can also create pleats for the classic jiaozi appearance. Make sure the dough is well sealed.
6
Bring a large pot of water to a boil. Carefully add the jiaozi. Once they float to the surface, cook for another 3-4 minutes, then drain and serve fresh, with a soy sauce dipping sauce.
