Ingredients with Measurements:
- 1 lb ground pork
- 2 cups chopped chives
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package of jiaozi wrappers (about 50 pieces)
- Water for boiling
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Jiaozi mold (optional)
- Large pot for boiling
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped chives, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a jiaozi wrapper and place a spoonful of the pork and chive mixture in the center. Use your finger to wet the edges of the wrapper with water.
3. Fold the wrapper in half and pinch the edges together to seal. You can use a jiaozi mold to make the process easier and faster.
4. Repeat the process until all the pork and chive mixture is used up.
5. Bring a large pot of water to a boil. Add the jiaozi to the pot and stir gently to prevent them from sticking together.
6. Boil the jiaozi for about 5-7 minutes, or until they float to the surface and the filling is cooked through.
7. Remove the jiaozi from the pot with a slotted spoon and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 5-7 minutes
Temperature:
- Boiling water
Serving size:
- Makes about 50 jiaozi
Nutritional information:
- Calories per serving: 70
- Fat: 3g
- Carbohydrates: 7g
- Protein: 4g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Chives can be substituted with scallions or leeks.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped mushrooms or cabbage to the filling for extra flavor and texture.
- Make a vegetarian version by using tofu or seitan instead of pork.
Tips and tricks:
- Make sure to seal the edges of the jiaozi tightly to prevent them from opening during boiling.
- If the jiaozi stick together in the pot, gently separate them with a fork or chopsticks.
- You can freeze the uncooked jiaozi for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag and store in the freezer for up to 3 months.
Storage instructions:
- Leftover jiaozi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the jiaozi for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the jiaozi on a platter and garnish with chopped chives or sesame seeds.
Garnishes:
- Chopped chives
- Sesame seeds
- Soy sauce
- Chili oil
Pairings:
- Jasmine rice
- Stir-fried vegetables
- Hot and sour soup
Suggested side dishes:
- Steamed bok choy
- Cucumber salad
- Egg drop soup
Troubleshooting advice:
- If the jiaozi wrappers are too dry, brush them with a little water before filling.
- If the jiaozi filling is too wet, add a little cornstarch to thicken it.
Food safety advice:
- Make sure to cook the jiaozi until the filling is cooked through to avoid any risk of foodborne illness.
Food history:
- Jiaozi is a traditional Chinese dumpling that is usually served during the Chinese New Year. It is believed to bring good luck and prosperity.
Flavor profiles:
- Savory
- Umami
- Salty
- Spicy (if served with chili oil)
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Chinese