Jiaozi (Pork and Chive Dumpling)
Jiaozi (Pork and Chive Dumpling)
Ingredients
For the Dumpling Skin (makes 50 dumplings)
- 420 grams all-purpose flour
- 200 grams water
- 1/2 teaspoon fine salt
- all-purpose flour, extra, for dusting
For the Dumpling Filling
- 500 grams minced pork collar and pork belly, 50-50 mix
- 100 grams Chinese chives, fine chopped
- 40 grams spring onions, fine chopped
- 1 teaspoon old ginger, very finely minced
- 1 1/2 tablespoons light soy sauce
- 2 tablespoons shao xing cooking wine
- 1 teaspoon fine salt
- 1/2 teaspoon white sugar
- 1 teaspoon oyster sauce
- 1 pinch white pepper powder
- 1 teaspoon sesame oil
- 60 grams water, chicken or pork stock
For the Crispy Dumpling Skirt (for 8-12 dumplings)
- 1 cup water
- 1 tablespoon all-purpose flour
- 1 pinch salt
For the Condiments
- young ginger, julienned
- Chinese black vinegar
- crispy chilli oil, or other chilli sauce
Instructions
- 1
In a stand mixer bowl, combine 420 grams of all-purpose flour, 1/2 teaspoon of fine salt, and 200 grams of water. Knead the mixture using the stand mixer with a dough hook attachment until a cohesive dough forms, about 5-7 minutes.
⏱️ 7 min
- 2
Transfer the dough to a clean, lightly floured surface and knead by hand for another 2-3 minutes until it is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
⏱️ 3 min
- 3
Once rested, roll the dough into a long, even log. Divide the log into 50 small, individual pieces. Take each small piece of dough and roll it out into a thin, round dumpling wrapper, dusting with extra flour as needed to prevent sticking.
⏱️ 20 min
- 4
In a large mixing bowl, combine 500 grams of minced pork collar and pork belly (50-50 mix), 100 grams of fine chopped Chinese chives, 40 grams of fine chopped spring onions, 1 teaspoon of very finely minced old ginger, 1 1/2 tablespoons of light soy sauce, 2 tablespoons of shao xing cooking wine, 1 teaspoon of fine salt, 1/2 teaspoon of white sugar, 1 teaspoon of oyster sauce, 1 pinch of white pepper powder, 1 teaspoon of sesame oil, and 60 grams of water, chicken or pork stock.
⏱️ 5 min
- 5
Mix all the filling ingredients thoroughly with chopsticks or a spoon until the meat fibers start to align, the mixture becomes glossy, and it appears slightly sticky. This usually takes about 5-7 minutes of vigorous mixing.
⏱️ 7 min
- 6
Gather the meat mixture and repeatedly smack it into the bowl. This technique helps to further bind the filling together and create a better texture.
⏱️ 3 min
- 7
Take one prepared dumpling skin and place a spoonful of the filling (about 1 teaspoon to 1 tablespoon, depending on wrapper size) in its center. Bring the edges of the skin together and connect the center first, forming a small parcel.
⏱️ 10 min
- 8
Pleat the edges of the dumpling skin to seal it completely and shape it into a crescent. Repeat this process for all remaining dumpling skins and filling until all 50 dumplings are assembled.
⏱️ 15 min
- 9
To boil the dumplings: Bring a large pot of plain water to a rolling boil. Carefully add the assembled dumplings to the boiling water, ensuring not to overcrowd the pot. Boil until the dumplings are cooked through, float to the surface, and appear chewy but with a tender skin, about 5-8 minutes.
⏱️ 8 min - 10
To make a crispy dumpling skirt (for 8-12 dumplings): In a small bowl, mix 1 cup of water, 1 tablespoon of all-purpose flour, and a pinch of salt to create the batter. Heat a non-stick pan over medium-high heat with a little oil. Place 8-12 dumplings in the pan, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are lightly golden.
⏱️ 5 min
- 11
Pour the crispy skirt batter into the pan, enough to cover about 1/4 of the dumplings' height. Cover the pan and steam for 5-7 minutes, or until the water has almost evaporated and the skirt is set. Remove the lid and continue to cook until the skirt is golden brown and crispy. Carefully invert the dumplings onto a plate.
⏱️ 7 min
- 12
Serve the cooked dumplings immediately with julienned young ginger, Chinese black vinegar, and crispy chilli oil or your preferred chilli sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Jiaozi (Pork and Chive Dumpling)
For the Dumpling Skin (makes 50 dumplings)
- 420 grams all-purpose flour
- 200 grams water
- 1/2 teaspoon fine salt
- all-purpose flour, extra, for dusting
For the Dumpling Filling
- 500 grams minced pork collar and pork belly, 50-50 mix
- 100 grams Chinese chives, fine chopped
- 40 grams spring onions, fine chopped
- 1 teaspoon old ginger, very finely minced
- 1 1/2 tablespoons light soy sauce
- 2 tablespoons shao xing cooking wine
- 1 teaspoon fine salt
- 1/2 teaspoon white sugar
- 1 teaspoon oyster sauce
- 1 pinch white pepper powder
- 1 teaspoon sesame oil
- 60 grams water, chicken or pork stock
For the Crispy Dumpling Skirt (for 8-12 dumplings)
- 1 cup water
- 1 tablespoon all-purpose flour
- 1 pinch salt
For the Condiments
- young ginger, julienned
- Chinese black vinegar
- crispy chilli oil, or other chilli sauce
Instructions
- 1
In a stand mixer bowl, combine 420 grams of all-purpose flour, 1/2 teaspoon of fine salt, and 200 grams of water. Knead the mixture using the stand mixer with a dough hook attachment until a cohesive dough forms, about 5-7 minutes.
⏱️ 7 min - 2
Transfer the dough to a clean, lightly floured surface and knead by hand for another 2-3 minutes until it is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
⏱️ 3 min - 3
Once rested, roll the dough into a long, even log. Divide the log into 50 small, individual pieces. Take each small piece of dough and roll it out into a thin, round dumpling wrapper, dusting with extra flour as needed to prevent sticking.
⏱️ 20 min - 4
In a large mixing bowl, combine 500 grams of minced pork collar and pork belly (50-50 mix), 100 grams of fine chopped Chinese chives, 40 grams of fine chopped spring onions, 1 teaspoon of very finely minced old ginger, 1 1/2 tablespoons of light soy sauce, 2 tablespoons of shao xing cooking wine, 1 teaspoon of fine salt, 1/2 teaspoon of white sugar, 1 teaspoon of oyster sauce, 1 pinch of white pepper powder, 1 teaspoon of sesame oil, and 60 grams of water, chicken or pork stock.
⏱️ 5 min - 5
Mix all the filling ingredients thoroughly with chopsticks or a spoon until the meat fibers start to align, the mixture becomes glossy, and it appears slightly sticky. This usually takes about 5-7 minutes of vigorous mixing.
⏱️ 7 min - 6
Gather the meat mixture and repeatedly smack it into the bowl. This technique helps to further bind the filling together and create a better texture.
⏱️ 3 min - 7
Take one prepared dumpling skin and place a spoonful of the filling (about 1 teaspoon to 1 tablespoon, depending on wrapper size) in its center. Bring the edges of the skin together and connect the center first, forming a small parcel.
⏱️ 10 min - 8
Pleat the edges of the dumpling skin to seal it completely and shape it into a crescent. Repeat this process for all remaining dumpling skins and filling until all 50 dumplings are assembled.
⏱️ 15 min - 9
To boil the dumplings: Bring a large pot of plain water to a rolling boil. Carefully add the assembled dumplings to the boiling water, ensuring not to overcrowd the pot. Boil until the dumplings are cooked through, float to the surface, and appear chewy but with a tender skin, about 5-8 minutes.
⏱️ 8 min - 10
To make a crispy dumpling skirt (for 8-12 dumplings): In a small bowl, mix 1 cup of water, 1 tablespoon of all-purpose flour, and a pinch of salt to create the batter. Heat a non-stick pan over medium-high heat with a little oil. Place 8-12 dumplings in the pan, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are lightly golden.
⏱️ 5 min - 11
Pour the crispy skirt batter into the pan, enough to cover about 1/4 of the dumplings' height. Cover the pan and steam for 5-7 minutes, or until the water has almost evaporated and the skirt is set. Remove the lid and continue to cook until the skirt is golden brown and crispy. Carefully invert the dumplings onto a plate.
⏱️ 7 min - 12
Serve the cooked dumplings immediately with julienned young ginger, Chinese black vinegar, and crispy chilli oil or your preferred chilli sauce for dipping.