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Chinese Jiaozi Recipe (Pork and Chive Dumplings/韭菜饺子) http://rasamalaysia.com/recipe-chinese-jiaozi-leeks-and-pork/
February 08th, 2008 59 Comments

Chinese Jiaozi Recipe (Pork and Chive Dumplings/韭菜饺子)

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Recipe: Chinese Jiaozi / Leeks and Pork Dumplings (韭菜饺子)

Ingredients:

1/2 pound ground pork
1/2 cup chopped Chinese chives (韭菜)
1/8 teaspoon salt
1 1/2 teaspoons Chinese Shaoxing wine or rice wine
3 dashes white pepper powder
1/4 teaspoon sesame oil

For the skin:

2 cups all-purpose flour
1/2 cup water

For dipping:

Black vinegar

Method:

Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.

Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.

To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).

Heat up a pot of water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.

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59 comments... read them below or add one

  1. teresa says:

    Thanks for the recipe! I will attempt make the dough for the first time! One question for you is about how many these would make?
    Thanks!!
    Happy New Year!
    Teresa

  2. Law says:

    Hello!

    I just had my first attempt at making the wrappers myself using a glutinous flour, but that doesn’t seem to work ; the wrapper rips before you can make it into a dumpling. Which flour would you recommend? Thanks!

  3. Miyu says:

    Do you think this is the real traditional recipe for Jiaozi ??

  4. Samantha says:

    Made this tonight and the filling was a bit too dry and bland. Will probably try adding shrimp and more seasoning next time.

  5. Sarah says:

    If you don’t have the rice wine or sesame oil, I’ve found just using a garlic and/or basil based oil mixed with the pork works really well. Adding a bit of cayenne pepper and cinnamon goes really well with the chives/ leeks.
    I also found a little bit of melted butter with the dough works really well. :)

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