Sunday, January 24, 2010
Jiaozi-- aka, Chinese Dumplings
Ever since marrying Samuel China has become a big part of our life, his work, living there for 4 months, knowing we may move back there, etc. But my favorite thing from china is the food. These are the BEST chinese dumplings ever!
- 2 lbs ground pork
- 1 Large Napa Cabbage
- 1 cup Chinese Chives
- 1 cup Ginger root, finely minced
- 1/4 cup Soy Sauce
- 1 Tbls sesame oil
- 1 tsp salt
- 2 Tbls vegetable oil
- 2 packages of dumpling wrappers
Wash cabbage and cut into large chunks. Place cabbage in a large pot, adding water to cover, then cover pot. Bring to a boil, and reduce to medium heat, cooking for 15-20 minutes.
Drain cabbage and rinse with cold water. Chop cabbage as finely as possible and, using both hands, squeeze the water out (this prevents the filling from soaking through the dumpling skins.)
In a large mixing bowl, use your hands to thoroughly combine the meat, cabbage, chives, ginger root, soy sauce, sesame oil, salt and vegetable oil. Cover bowl with plastic wrap and refrigerate for 1 hour or up to 1 day.
Open dumpling package. Line each wrapper with water, add dumpling mixture and seal by pinching. Boil completed dumplings in water, add water and let boil again. repeat 3 times then pan fry to brown in oil.
I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE，but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!