Jiaozi (chinese dumplings)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 94.0
- Total Fat: 4.6 g
- Cholesterol: 10.9 mg
- Sodium: 55.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.9 g
View full nutritional breakdown of Jiaozi (chinese dumplings) calories by ingredient
Introduction
Chinese pork and veggie filled steamed dumplings. These are a lot of work, but freeze well. I make them up and freeze half for next time. Chinese pork and veggie filled steamed dumplings. These are a lot of work, but freeze well. I make them up and freeze half for next time.Number of Servings: 30
Ingredients
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*Organic All-Purpose White Flour, 3 cup
Water, tap, 1.25 cup (8 fl oz)
Salt, .25 tsp
*Pork, fresh, ground, raw, 16 oz
*Great Value - Low Sodium Soy Sauce, 1 tbsp
*seasoned rice vinegar, 1 serving
*Pepper, white, 1 tsp
Sesame Oil, 3 tbsp
green onion, 2 tbsp chopped
Cabbage, napa, 1.5 cup
Bamboo shoots, cooked, .25 cup (1/2" slices)
Ginger Root, 3 tsp
Garlic, 1 clove
Directions
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice vinegar and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1/2 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
Serving Size: makes 30 servings of 2 dumpings
Number of Servings: 30
Recipe submitted by SparkPeople user WICCANWIDGET.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice vinegar and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1/2 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
Serving Size: makes 30 servings of 2 dumpings
Number of Servings: 30
Recipe submitted by SparkPeople user WICCANWIDGET.