Chinese Pork and Shrimp Dumplings (Jiao Zi)
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading
- 2 cups finely chopped napa cabbage
- Kosher salt
- 12 oz. ground pork
- 8 oz. peeled, deveined shrimp, coarsely chopped
- 3 medium scallions, thinly sliced
- 3 large cloves garlic, minced
- 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
- 1-1/2 Tbs. grated fresh ginger
- 1 Tbs. soy sauce
- 2 tsp. toasted Asian sesame oil
- 1/2 tsp. granulated sugar
- Freshly ground black pepper
- Vegetable oil, as needed (for pan-fried dumplings)
- Kosher salt, as needed (for boiled dumplings)
- 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce
- Produce
- Garlic (3 large cloves)
- Ginger, fresh (1 1/2 Tbs.)
- Napa cabbage (2 cups)
- Scallions, medium (3)
- Seafood
- Shrimp (8 oz.)
- Meat
- Ground pork (12 oz.)
- Condiments
- Recipe ginger vinegar or scallion-soy dipping sauce (1)
- Soy sauce (1 Tbs.)
- Cooking & Baking
- All-purpose flour, unbleached (6 3/4 oz.)
- Black pepper, Freshly ground (1)
- Granulated sugar (1/2 tsp.)
- Kosher salt (2)
- Sesame oil, toasted Asian (2 tsp.)
- Vegetable oil (1)
- Other
- 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published December 30, 2009 (3 years ago).
9 people saved this recipe.
