Jiaozi
Dumplings, or jiaozi, are a favorite food in Chinese culture and are traditionally associated with northern China where wheat growing was more common. Dumplings can be filled with a variety of meat, cooked egg, and vegetable fillings and are best accompanied by some freshly cooked vegetables, pickled cucumbers, and other side dishes.
Because they are similar in shape to traditional Chinese silver and gold ingots used as currency in traditional times, jiaozi often appear on the table at Chinese New Year’s Eve feasts, where they symbolize hope for wealth and prosperity in the coming year. They are easy to prepare, especially with a group of friends, and make the perfect focus for a Chinese meal.
Ingredients
| 1 | Small head napa cabbage |
| 4 teaspoons | Salt |
| 1 (2-inch) | Piece of fresh ginger root |
| 4 | Green onions |
| 1 pound | Ground pork |
| 3 tablespoons | Soy sauce |
| 1 teaspoon | Sugar |
| 2 teaspoons | Sesame oil |
| 2 | 60-count packages dumpling wrappers |
| 1 cup | Water |
Makes 120 dumplings.
Steps
Wash and finely chop the cabbage. Place the chopped cabbage in the colander, add 2 teaspoons of salt, and toss to mix thoroughly. Allow the cabbage to drain for 20 minutes; then rinse with cold water, and dry in a salad spinner. Cut the ginger root into slices, and mince finely. Thinly slice the green onions.
Combine the pork, soy sauce, sugar, remaining salt, and sesame oil. Mix thoroughly. Marinate for at least 15 minutes.
Combine the pork mixture, cabbage, ginger, and onions in a large bowl and mix. Use spoons or chopsticks to put 2 teaspoons of the filling in a wrapper. Seal the dumpling by moistening the edges of the dumpling with water and pleating or pressing both sides together tightly to seal.
Bring a pot of water to boil. Add the dumplings. When the pot begins to boil again, add 1 cup of water. When it boils again, remove the pot and drain the dumplings. Serve the dumplings with a dipping sauce made of soy sauce, vinegar (rice or black), and sesame oil.
Variations: For a southern-style seafood dumpling, use 3⁄4 pound minced shrimp and 1⁄4 pound ground pork. Marinate with the same marinade, reducing the soy sauce to 2 tablespoons. Reduce the cabbage to 1⁄2 head, and add 1 bunch of cilantro and 1⁄2 cup minced water chestnuts to the other vegetables. Prepare the dumplings as outlined above.