Prep 1 hr
Cook 35 mins
These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.
- 1 lb fresh ground pork, not too lean
- 1 tablespoon light soy sauce
- 1 1⁄2 teaspoons salt
- 1 teaspoon shaoxing rice wine
- 1⁄2 teaspoon sesame oil
- 3 1⁄2 ounces cabbage, very finely chopped
- 2 teaspoons finely chopped fresh gingerroot
- 2 teaspoons finely chopped scallions
- 1⁄2 teaspoon white pepper
- 50 round wonton skins, about, 2 3/4 inches in diameter
- all-purpose flour, for dusting
- chili or soy dipping sauce, to serve
- To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
- To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
- To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
- To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.