After studying up how to make dumplings at the Hutong Cuisine cooking school, Crank and I decided to try our own hands at making jiaozi without the knowing help of a cooking instructor. We did a timelapse video of the whole process to share our trials with you, and after Crank gave me a lesson in using Adobe Premier I put together my first-ever edited video to chronicle the endeavor.
The video features two varieties of dumpling, pork with scallion and chicken with corn. We also made and rolled our own dough using a basic flour and water recipe. This is the recipe we used for the pork filling. For the chicken filling we substituted pork for chicken breast (finely chopped) and used one ear of corn in place of the cabbage.
• Minced pork, 100g, 猪肉末 zhu rou mo
• Chinese cabbage, 100g, 白菜 bai cai
• Ginger (finely diced), 1tsp, 姜 jiang
• Spring onion (chopped), 1.5tsp, 葱 cong
• Salt, soy sauce, sesame oil
1. Finely chop cabbage. Add ½ tsp of salt, mix, let sit 10 minutes. Squeeze the cabbage to remove excess water. Reserve cabbage water for later.
2. Place minced pork in bowl; add diced ginger, spring onion, 1 tsp soy sauce, 1 tsp wine. Slowly add the cabbage water to the pork, mixing well after each addition until all water is absorbed (be careful to only mix in one direction).
3. Add cabbage, 1 tsp peanut or other cooking oil, 1 tsp sesame oil, and mix again in same direction.
4. Filling is complete! Add to homemade or bought jiaozi wrappers and crimp. Cook in boiling water for approximately 9 minutes, adding 500mL of cold water every 3 minutes, or when dumplings float to top.
5. Eat! Serve with soy and vinegar sauce (equal parts of each plus minced garlic to taste).
Argrgfkj. They were so good. My love of dumplings continues. See final product below.
