We strongly advise you to read the cooking tips before jumping to the recipe though
A member of the large family of Chinese dumplings jiaozi, shuǐjiǎo — meaning simply boiled dumplings — is a dish which is both everyday and festive. Served as a street food, in traditional restaurants, and on special occasions such as the Chinese New Year or family gatherings, shuǐjiǎo is a blank canvas whose fillings reflects the seasons, the region it is coming from, and personal taste. The preparation of shuǐjiǎo requires quite a lot of skill and time; therefore it is common to make it a group project. Usually, the filling is made with ground pork, Chinese sauerkraut, onions, scallions, garlic chives, prawns, cabbage, and mushrooms, but an entire array of other ingredients may be included. The wrappers can be store-bought or made from scratch by mixing wheat or rice flour with water and salt and kneading it into an elastic dough. This is where the skill kicks in — after resting for a while, the dough is divided into small pieces which ... Read more
4.0
Rate It
Adapted from the popular YouTube channel Amanda Tastes, which deals predominantly with traditional and modern Chinese food and other kinds of foods and dishes, this recipe describes how to make shuǐjiǎo dough and filling from scratch. The filling is made with pork, prawns, spring onions, garlic chives, and ginger.
PREP 1h
COOK 15min
READY IN 1h 15min
4.8
Rate It
Pork and suan cai — pickled Chinese cabbage also known as Chinese sauerkraut — are the main ingredients of this recipe. This kind of shuǐjiǎo is popular in Northern China.
FOR THE DOUGH
300 g flour
water
2 tsp salt
FOR THE FILLING
400 g minced pork
400 g suan cai – Chinese sauerkraut
3 tbsp sunflower seed oil
2 tsp white sugar
10 g green onions
1 small piece ginger
3 tsp soy sauce
salt, to taste
First, prepare the dough. Mix flour and salt and add just enough water to get a smooth, elastic dough which does not stick to your hands. Cover the dough and leave it to rest for at least 30 minutes.
In the meantime, prepare the filling. First, wash the suan cai and green onions and peel the ginger. Chop the onions into small pieces and grate the ginger.
In a large bowl, combine pork, green onions, ginger, sunflower oil, salt, sugar and some cold water.
Squeeze the suan cai using your hands to drain it, cut it into smaller pieces, then stir it into the filling mixture.
Dust the working surface with flour and divide the dough into two pieces. Roll out each half into a thin, long rope and cut it into smaller pieces similar to gnocchi. Press each piece with the palm of your hand to get a flat circle. Then, using a rolling pin, roll it out, so the middle is slightly thicker than the edges.
Now, fill each dumpling wrapper with 1- 1,5 tbsp of filling. Place the dough circle on the palm of your left hand, drop the filling into the middle, and fold in half, sealing the edges, so they get a pleated appearance. Repeat until all the wrappers are filled.
Boil a pot of water. Add dumplings, and when the water starts boiling again pour in 1 cup of cold water. Repeat three times. When the dumplings start floating on the surface, take them out and serve.
Rating And Comments
Rate It
Wanna try?
Add To List