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Yields servings



Jiaozi is one of several kinds of Chinese dumplings.  It is similar to wonton except that wonton use a square wrapper and jiaozi use a round one.  The wrappers can be purchased in either Chinese or Korean grocery stores.  Like wonton, the preparation of jiaozi is labor intensive.  Jiaozi can be boiled, steamed, or fried.  The following recipe is for boiled jiaozi. 

  • 1 1/2 pounds ground pork
  • 1 1/2 tablespoons cilantro or green onion (finely chopped)
  • 1 head won bok (finely diced)
  • 2 tablespoons shiitake mushrooms (finely diced)
  • 3 teaspoons salt
  • 1 1/2 tablespoons cooking wine
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 1/2 tablespoons sesame oil
  • Jiaozi wrappers
  • Blanch finely diced won bok in hot water, then shock in cold water bath.
  • Mix all ingredients together (except jiaozi wrappers).
  • Place approximately 2 tablespoons of the mixture on a jiaozi wrapper and wrap as shown in the video.
  • When all the mixture has been wrapped, transfer the jiaozi to a pot of boiling water.  Gently stir, add 2 tablespoons of cold water, then boil again.  Eventually the jiaozi will become fluffy and float to the surface.  Add 2 more tablespoons of cold water and boil one last time.
  • Place the hot jiaozi in soup bowls.  Shake or toss to keep the dumplings from sticking together.
  • Serve with a sauce made from soy sauce, sesame oil, garlic, green onion, chili pepper and vinegar.  Uncooked jiaozi can be frozen and kept for a later meal.

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The Chef

Zhang Jin Fan was born in Harbin, China, but lived most of her life in Shanghai.  She retired and moved to Hawaii to be with her daughter.  She is now a US Citizen.

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