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Recipe for Chinese Dumplings | Almanac.com

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Chinese Dumplings

Yield
3 dozen dumplings
Category
Meat
Course
Appetizers
Preparation Method
Saute
Steam
Sources
Yankee Magazine

Chinese Dumplings
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Chinese dumplings (or jiaozi) are a traditional food enjoyed around Chinese New Year, symbolizing good luck and wealth. The classic Chinese dumpling is filled with a pork and garlic chive base to which cabbage and scallions are added. We’ve also included a delicious soy dipping sauce recipe.

The traditional dumpling shape resembles gold shoe-shaped ingots, an early form of Chinese currency. Families wrap them up and eat them as the clock strikes midnight. Chinese dumplings may be cooked in a variety of ways — most traditionally boiled (shuijiao, which literally means “water dumpling”), but also steamed (zhengjiao) and pan-fried (guotie, commonly known as “pot stickers”).

Whether you are Chinese or not, these dumplings are a classic comfort food which everyone enjoys! And who couldn’t use some good luck?

Not sure how to make dumplings? Watch our video on Making Chinese Dumplings.

Ingredients
4 leaves napa cabbage, finely chopped
5 garlic chives, finely chopped (substitute scallions or chives)
2 tablespoons sesame oil
1 tablespoon finely chopped fresh ginger (1-inch piece)
1 pound ground pork
3/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon ground-garlic and chili sauce (such as Sriracha brand)
2 garlic cloves, finely chopped
8 cilantro leaves, roughly chopped
1 package round dumpling wrappers (substitute square wonton wrappers)
6 tablespoons peanut oil, divided
Soy Dipping Sauce
Instructions

In a medium bowl, combine first 10 ingredients. With a dumpling wrapper flat in one hand, place about a tablespoon of filling in the middle in an oblong lump. There should be enough margin left along the wrapper to close it without spilling the filling, but don’t “underfill.”

Wet your finger and smear a little moisture along the outer edge of the wrapper; then fold the wrapper edges up into a taco shape and pinch the edges together at the top (in the middle) so that they’re stuck together (don’t let the pork filling get caught between). Create a pleat just to the right (or left) of the center pinch. Flatten the pleat next to the middle pinch point and squeeze the dough together.

Continue to the end of the dumpling; you should have two or three pleats from middle to end. At the end, you should have a small opening. Pinch the end of the loop in toward the center of the dumpling and squeeze together. Return to the middle pinch point and make pleats on the same side of the wrapper but in the opposite direction. At the end, pinch in the loop and squeeze the dough sealed.

Repeat with the rest of the wrappers. It’s okay if your dumplings don’t look perfect; it will take some time to get the coordination and rhythm. The important thing is to seal them.

Heat a large saute pan to very high. Add about 2 tablespoons peanut oil. Add up to 12 dumplings to the pan (don’t overcrowd) and brown well on both sides. Add 1/4 cup water; then cover and let steam about 3 minutes. Add another 1/4 cup water; then cover and let steam about 3 minutes longer. Remove to a plate and continue cooking remaining dumplings in batches. Serve with Soy Dipping Sauce.

 

Soy Dipping Sauce

Ingredients
1 cup light soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon grated fresh ginger
1 scallion, finely sliced
Instructions

In a small bowl, combine all ingredients.

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Comments

Allyssa (not verified)

1 year ago

This recipe is way too difficult. And napa cabbage holds too much water. Use regular green cabbage instead. To one pound ground pork, add one head finely chopped green cabbage add a dash of water and mix. You can also add a few drops of fish sauce. You can find both this and the pre-made wraps at your local Asian store. There are many good videos online explaning how to make these. They are delicious!!! Enjoy!
For vegetarian dumplings innards: scramble about seven eggs preferably in sesame oil to go with your chopped cabbage, add one carrot shredded. Few drops fish sauce can be added.

I disagree. Napa cabbage is also known as Chinese cabbage. It's what is used in Chinese dumplings. Plus scallions & ginger. They're essential aromatics for meat-based dumpling fillings. Light soy sauce.

Lisa Clark (not verified)

1 year 11 months ago

Do I just replace the amount of cabbage for the pork to make it meatless? Is there any other suggestion to make it without meat?

Sorry about that... Not that I've tried this, but I'm wondering if subbing finely chopped mushrooms, such as Shitake, for the pork might be an option. Maybe add in some minced nuts such as walnuts for good measure and a bit of protein. Hmmmm... maybe I'll try that.

It is hard to make these vegan. I have found success with egg ones. To make roughly the same amount of dumplings scramble and fry about 7 eggs. Just use oil. I use sesame oil. Let cool, chop very finely one head green cabbage, not napa cabbage. This is too wet even for the traditional pork dumplings.
Shred one carrot into the cabbage and mix in cool eggs. If you do fish, add a few drops fish sauce. You can find this at Asian stores. You can also find the pre-made wraps there too. Take one dumpling wrap, dampen the edges of at least one side, put about 1-2tsp filling and close the ends together. There are videos online too. Good luck. Gong xi fa cai!