Chinese Pork Jiaozi
Steamed Chinese dumplings filled with ground pork and vegetables, served with a dipping sauce.
Ingredients
- ●250g Ground pork80/20 lean to fat ratio
- ●200g All-purpose flourfor wrapping jiaozi
- ●100ml Waterfor wrapping jiaozi
- ●20ml Vegetable oilfor frying
- ●4 Scallionschopped for garnish
- ●2cm Gingergrated for filling
- ●2 cloves Garlicminced for filling
- ●10ml Soy saucefor dipping sauce
- ●5ml Sesame oilfor dipping sauce
Instructions
- 1
In a large mixing bowl, combine ground pork, grated ginger, minced garlic, and soy sauce. Mix well.
- 2
Lay a piece of dough flat and place a tablespoon of the pork mixture in the center.
- 3
Fold the dough over the filling to form a half-moon shape, and press the edges together to seal the jiaozi.
- 4
Repeat with the remaining dough and filling.
- 5
Bring a large pot of water to a boil and add the jiaozi. Cook for 10-15 minutes, or until they float to the surface.
- 6
Serve the jiaozi hot with a dipping sauce made from equal parts soy sauce and sesame oil.
- 7
Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add 2 cloves of minced garlic and cook until fragrant.
- 8
Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil to the pan. Stir to combine.
- 9
Serve the jiaozi with the dipping sauce on the side.