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Topic: Chinese dumplings (jiaozi) - Lotsa pics  (Read 8432 times)
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schnerby
« on: December 18, 2009 08:29:39 AM »



So, here's how to make the standard dish of Northern China. My delightful assistants (and one I call the dumpling master) are students at the Chinese university I teach at.

We made both these mixtures and ended up with over 100 dumplings. The 4 of us stuffed ourselves for lunch and another student and I will polish them off for dinner. Somehow 4 of us cooked all this in a Chinese university apartment kitchen.

Mushroom and cabbage filling
(I made this one because I am vegetarian)
A pile of mushrooms, diced finely or put through the food processor, about 4 cups diced so you need a generous amount
About 1/3 large Chinese cabbage, diced very finely or put through the food processor
1-2 tbs ginger grated finely
splash of soy sauce (about 1-2 tbs I suppose)
1/2 packet of dumpling seasoning mix (Asian grocer - or substitute with powdered spices and whatever to your liking, about 2 tbs in total)


You can use heaps of different fillings with cabbage being the key binding ingredient. Other than that you have a pretty free choice on veg/egg/other fillings)

Wash and dice the ingredients. Take small handfuls of cabbage and squeeze if firmly between your hands to get the excess water out from when you washed it. This is important as the water makes the dunplings burst open. Also squeeze out the mushrooms. Mix all the ingredients for the stuffings together in large bowls.

Take your dumpling skins (see below) and begin to stuff them. You need to have dry hands and a dry, floured board to put them on.

First put a dumpling skin on the fingers of your non-writing hand. Cup your hand a little. Put a small amount of filling in the dumpling, about 1 heaped teaspoon. You will get a feel for the amount you need as you are making them.


Next bring the two edges closest and furtherest from your body together. Squeeze the edge tightly.


Next put the two halves of the dumplings between your thumbs and forefingers. Squeeze tightly again, making sure you squeeze right to the edge.





Da-da! A dumpling.



Fancy-pants version.
Squeeze the top together and then make little pleats in the side which faces away from you. Squeeze each pleat nice and tightly. Each side should have 4 pleats.






You can also gather around the edges like a drawstring bag to make round ones


Or, sandwich some filling between 2 skins and squeeze all the way around the edges.



Next you need to put them in a pot of rapidly boiling water. Put the lid back on and boil them. Check after agout 5 minutes. They are done when, as the student put it, they have big, puffy, fat bellies.  Cheesy
The meat ones take longer than the veggie ones.


Dipping Sauce
Take about 6 cloves of garlic (Chinese garlic is not strong flavoured) and smash them up in the mortar and pestle or chop them finely. Also heat some oil and pour it over dried chillies - it smells great.
Each person should have a small bowl. In this bowl they put as much garlic and chillies as they like then top it all with vinegar. The dark vinegar is better, but white is ok too. Dip the dumplings into the sauce and eat. Mmmmm




You can freeze uncooked dumplings and then put them into bags to eat later. I've heard you can keep them several months, but I don't believe in having dumplings in the house. I feel it is my duty to eat them!  Cheesy Cheesy



Dumpling skins:
I buy fresh premade ones from the noodle shop around the corner. Most of you won't have that luxury, but you can probably buy the skins in an Asian grocer or supermarket. If that fails, why not make your own?

A recipe I found online at rom http://brooklynmasalanyc.blogspot.com/2008/02/dumpling-skin-recipe.html
Quote
Ingredients (enough for over forty dumplings)

4 cups flour, plus more for dusting

cold water

Put the flour in a large bowl and place under the faucet. Mix the flour in a swirling motion and turn the faucet to barely a steady stream. Stir until all the flour has formed into nubs the size of peanuts. Turn off the water and work the dough into a large ball, turning constantly. The dough should be slightly tacky without any dough actually sticking to your hands. Cover the bowl with a wet towel and let sit anywhere from two to four hours. It's important to let the dough relax or you'll end up with a tough dough that keeps shrinking on itself when you try to roll it out.

Break the dough into four pieces. Work one piece at a time and keep the others covered with a wet towel. Roll or stretch out the piece of dough into a rope, then cut the rope into sections--I like to use scissors. It doesn't matter how thin or thick you roll the rope, but each finished section should be about a tablespoon of dough. Flatten each ball of dough with your palms and dust well with flour. Roll into a three inch round with a rolling pin, making the edges thinner than the center.


UPDATE: I've moved back home to Australia and purchased wonton skins (still labelled jiaozi pi in Chinese) from the Asian grocer. They were a bit firmer and needed a bit firmer squeeze to close off, but they turned out exactly the same. The grocer also sold yellow-coloured square skins - these are not what you're after.
« Last Edit: February 15, 2014 09:11:12 PM by schnerby » THIS ROCKS   Logged
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« Reply #1 on: December 18, 2009 08:53:19 AM »

This looks like a fabulous group thing to do during a blizzard (which we are expecting tonight!)...lots of fun and fabulous food to eat afterwards! You guys look like you were having fun!

Thanks for the detailed pics--I can cook only through example, not by reading a recipe!

I love these!
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InShambles
« Reply #2 on: December 18, 2009 10:17:55 AM »

Thank you so much for this recipe and very detailed instructions! I will definitely be making these soon.  Grin Are the wrappers the same as wonton wrappers or are these thicker?
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« Reply #3 on: December 18, 2009 10:27:38 AM »

Oh gosh thank you for this tut.  I will be making these very soon!
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schnerby
« Reply #4 on: December 18, 2009 07:36:07 PM »

Thank you so much for this recipe and very detailed instructions! I will definitely be making these soon.  Grin Are the wrappers the same as wonton wrappers or are these thicker?

To be honest I've never used purchased wonton wrappers, but I believe these are thicker.

You should give these a go for sure. They're healthy, yummy and fun to make with a group of people
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abachii
« Reply #5 on: December 18, 2009 11:36:03 PM »

those look delicious, and i think i'm gonna try them. i'm a bit intimidated by the dumpling skins- my chinese friend is always saying it's an art that takes a long time to master- but they look yummy enough that i'll manage to force myself to eat the unperfect ones Grin
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brohealth02
« Reply #6 on: December 18, 2009 11:41:44 PM »

Wow,great recipes,I love Chinese Jiaozi,thanks.
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schnerby
« Reply #7 on: December 19, 2009 08:53:16 AM »

i'm a bit intimidated by the dumpling skins- my chinese friend is always saying it's an art that takes a long time to master- but they look yummy enough that i'll manage to force myself to eat the unperfect ones Grin

Don't let yourself be intimidated! They're actually not that tough to make. If you do find them a bit tricky, there is always the Asian grocer, if you have on nearby.
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« Reply #8 on: December 20, 2009 12:27:46 PM »

these look great, thanks for the very detailed tute.  I dont have any asian grocers near me, so what spices would I use for the spice mix??
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schnerby
« Reply #9 on: December 20, 2009 09:18:46 PM »

Here is the ingredient list on the packet I have:

Excuse any dodgy translation  Cheesy

Fennel fruit, hawthorn, angelica root, galangal, star anise, liquorice, cinnamon, clove, white pepper, tsao-ko amomum fruit.

An Asian 5-spice would do, as would a bit of pepper, cloves, and whatever you felt like!
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peachymanaangel
« Reply #10 on: December 21, 2009 03:50:55 AM »

This post makes me want to try making dumplings again. I think I will look for the pre-made dough at the asian market this time.
thanks
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schnerby
« Reply #11 on: December 21, 2009 04:41:56 AM »

If you can, get the dough already in little circles. They do it super quickly in a machine and it saves you soooooooo much time!
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« Reply #12 on: December 21, 2009 06:32:01 AM »

You just gave me the incentive to make these to take to a party! All of the other women are such fabulous cooks and there is always yummy stuff to eat...I think they would be impressed if I brought these!

Thank goodness there are plenty of Asian grocers near my house as I would not be happy making the dough part!
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« Reply #13 on: December 21, 2009 11:53:02 AM »

thanks schnerby. I think 5 spice powder and a ton of garlic...chillie...lol, that will make me happy. I have cooked so much today,
pink grapefruit and lemon marmalade
Apple jelly with cranberries,
peanut brittle
roasted almond brittle
Irish stew
chicken and vegetable soup
Potato pancakes

so i am done with the kitchen for a day or so!!, but i am so book marking this thread.
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« Reply #14 on: December 21, 2009 01:40:39 PM »

I love those dumplings- I'm chinese and I love making these... I'm hungry now and want to eat some Shocked
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« Reply #15 on: December 21, 2009 01:41:27 PM »

--that is more cooking than I do in an entire year! Smiley

wow
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schnerby
« Reply #16 on: December 21, 2009 07:21:02 PM »

You just gave me the incentive to make these to take to a party! All of the other women are such fabulous cooks and there is always yummy stuff to eat...I think they would be impressed if I brought these!

Thank goodness there are plenty of Asian grocers near my house as I would not be happy making the dough part!

Not sure dumplings would keep very well to take to a party. You kind of have to boil them and eat them straight away otherwise they go cold and dry out.  Embarrassed


edelC - my hat goes off to you. Today I begin my Christmas baking, but since I live in China (where ovens are unknown) I need to make do with a toaster oven.  Cry
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« Reply #17 on: December 22, 2009 12:30:42 PM »

we had these tonight..yummy! I made the dough from scratch and the quantity given is perfect for schnerbys amount of filling.

Had no chinese cabbage, so i substituted some spring onions, used 5 spice powder and added in a couple of finely chopped dried chinese sausage...they were yummy! and we have a ton left for the freezer

thanks schnerby
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schnerby
« Reply #18 on: December 23, 2009 07:52:17 AM »

Yay! So glad it worked out for you.  Cheesy

I think these are yummo
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« Reply #19 on: December 23, 2009 09:02:33 AM »

I am going to take them prepared but not boiled--we all arrive so early so we can cook some things and heat some things--an all day eating fest!

These are similar to the Japanese goza, which I love steamed, fried, boiled, any which way!

I am going to just buy the dipping sauce at the local market and add spring onions to it... our local Chinese restaurant will also give me some sauce if I call him in advance (and pay him in chocolate chip cookies!)...

I appreciate the vegetarian recipe the most since bought dumplings all contain meat!
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« Reply #20 on: December 23, 2009 09:10:11 AM »

so how do you fry these dumplings? do you have to boil them first?
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« Reply #21 on: December 23, 2009 09:18:52 AM »

My mom pan fries them with a little bit of pig fat in our wok--the little ridges get brown--I don't recall that she ever boiled them first since the stuff inside is already cooked--I prefer them steamed and not boiled in the bamboo steamer
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« Reply #22 on: December 23, 2009 09:28:08 AM »

The filling is raw in my dumplings (and above) so that was why I was wondering about frying, if they would cook through. I guess I can just cook them slowly.
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schnerby
« Reply #23 on: December 23, 2009 09:47:54 PM »

I appreciate the vegetarian recipe the most since bought dumplings all contain meat!

Yep, that's my problem! I will eat the ones made with leek and egg (pre-cooked egg chopped finely).

Hope they work at the party. Sounds like a blast!


edelC - The Chinese fried dumplings here are boiled first. That is because the filling (except those with egg) is raw. you boil them and then put them in a pan with some hot oil until the ridges are nicely browned. I much prefer them boiled or steamed as I don't like oile foods.
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silecet
« Reply #24 on: December 26, 2009 01:53:04 AM »

I love jiaozi ! I'll try this recipe asap, thank you !  Grin
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Kirrashi
« Reply #25 on: January 06, 2010 11:32:42 PM »

This looks delicious, and is definitely tagged as my next cooking excursion!  Thanks for the tips on frying them, i had a fried dumpling for the first time yesterday and thought it was great, so i was thinking of trying that. =)
The only thing I'm confused about is the cabbage, what is the difference between a chinese cabbage and a regular one, and are regular markets likely to have them? (cabbage.. one of the few plants I know nothing about!)
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schnerby
« Reply #26 on: January 10, 2010 07:26:33 AM »

A standard cabbage is round. A Chinese cabbage is longer, more oval in shape. A Chinese cabbage has a milder flavour and less strong structure things (ribs? Whatever they're called).

If you used a standard cabbage I would chop it super finely in a food processor and lightly fry it off before stuffing the dumplings. That would ensure you didn't get any hard bits. Also, don't use the really thick rib bits.
« Last Edit: January 12, 2010 03:06:12 AM by schnerby - Reason: to clarify the nonsense » THIS ROCKS   Logged
Riechan
« Reply #27 on: January 11, 2010 09:27:12 AM »

thankyou ! Can't wait to try!
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« Reply #28 on: January 12, 2010 10:45:41 AM »

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« Reply #29 on: January 16, 2010 01:18:12 AM »

What? No way.  Shocked


How exciting!
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« Reply #30 on: January 18, 2010 07:23:52 PM »

I remember the delicious taste but I don't have the recipe, thank you for it.  This looks very delicious, I hope I'll be able to make the same one as this. Smiley
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« Reply #31 on: January 28, 2010 02:05:37 PM »

Thanks, those look great. I knew you made great ATC's, but this was a nice surprise.
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« Reply #32 on: January 28, 2010 06:16:18 PM »

oh my god they look so yummy.

I think I will make some when the weather turns cooler.

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« Reply #33 on: February 07, 2010 07:23:15 PM »

I want to eat lunch at your house !! Grin Grin Grin
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roseback11
« Reply #34 on: February 07, 2010 08:00:44 PM »

 Cheesy So many people love Chinese Jiaozi~~
I love it too. Usually we make it once family members together.
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« Reply #35 on: February 09, 2010 10:54:29 AM »

These sound amazing thanks for sharing!!

Cheers
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