Recipes in the world of Flavilo

Chinese jiaozi served, cooked, on a light porcelain plate

Chinese Jiaozi

Jiaozi has been one of the most popular festive dishes in China for centuries, especially during the Lunar New Year, symbolizing luck and prosperity. The origin of the dish dates back to the 3rd century BC and remains an important part of family gatherings and traditions to this day. The process of making jiaozi is often a family activity, where generations come together to fill and fold the dumplings – this in itself is a celebration. Inside the hot dumplings, the flavors meet in perfect harmony: the meat is juicy, the cabbage is crunchy, and the ginger and soy sauce are distinctively Asian. Tip: You can also pan-fry the jiaozi in a skillet after cooking to make them crispy and juicy at the same time – this is the "potsticker" version, loved all over the world.

Prep Time 40 min
Preparation 10 min
Total 50 min
1480 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g Flour
⭕ 150 ml Water
⭕ 250 g Ground pork
⭕ 150 g Cabbage
⭕ 10 g Ginger
⭕ 2 Garlic
⭕ 1 tbsp Sesame oil
⭕ 2 tbsp Soy sauce
⭕ 0.5 tsp Salt
⭕ 0.25 tsp Black pepper

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    Preparation Steps

    1

    In a bowl, combine the flour and water. Knead until a smooth dough forms. If it's too sticky, add a little more flour. Cover the dough and let it rest for 30 minutes. This helps develop elasticity.

    2

    Finely chop the cabbage, sprinkle with a little salt, and let it sit for 10 minutes. Then, squeeze out any excess moisture. This prevents the filling from making the dough soggy.

    3

    Combine the ground pork, grated ginger, minced garlic, soy sauce, sesame oil, and pepper. Finally, add the squeezed cabbage. Mix well to create a consistent filling.

    4

    Divide the dough into 2 parts, then roll each into a long cylinder. Cut into small pieces, shape into balls, and roll each ball into a thin wrapper. The edge should be thinner than the center.

    5

    Place a spoonful of filling in the center of a wrapper, fold it in half, and press the edges together to seal. You can crimp the edges with your fingertips to create the traditional shape. Ensure it is well sealed, otherwise, the filling will leak during cooking.

    6

    Bring a large pot of water to a boil. Once boiling, add the jiaozi and gently stir to prevent them from sticking. When they float to the surface, cook for another 3-4 minutes. Drain and serve.