Jiaozi: delicious Chinese dumplings

Jiaozi are a very popular type of dumpling in Chinese cuisine, especially in the north of the country. The most characteristic thing is its semicircular shape. They are usually filled with meat, vegetables and spices, all wrapped in a thin wheat flour dough.

These snacks have a long history in Chinese cuisine. Its roots date back more than 1,800 years, during the Han dynasty. Originally, they were prepared as a remedy for the cold, but over time their recipe was modified and they ended up becoming a very common food in many regions of China as well as other Asian countries.

There are different types of jiaozi, which can be classified mainly based on their cooking method:

• Boiled: this is the most common way to prepare them. They are boiled in water until they float.
• Steamed: They are cooked in a steamer, which gives them a softer texture.
• Fried: fried in a pan. This gives them a crispy surface texture.

At the table, jiaozi are usually presented on a large plate. They can be accompanied by soy sauce, black vinegar or sesame oil for dipping. Chopped chives or garlic are usually added to enhance the flavor.

They are traditionally eaten with chopsticks. They can be dipped in the sauce of your choice before putting them in your mouth. It is common for them to be served at a family gathering or during celebrations, such as the Chinese New Year, where their shape is considered to resemble gold ingots, symbolizing wealth and prosperity.

How to prepare jiaozi at home

Ingredients

For the dough:

• 2 cups of wheat flour
• 3/4 cup hot water
• 1/2 teaspoon salt

The filling:

• 250 g minced pork (you can use chicken or tofu if you prefer)
• 1 cup finely chopped cabbage
• 1/2 cup chopped chives
• 1/4 cup chopped fresh ginger (optional)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• Salt to taste

Preparation of the dough:

1. Mix flour and salt: In a large bowl, mix flour and salt.
2. Add hot water: Slowly pour the hot water into the flour mixture while stirring with chopsticks or a spoon.
3. Knead: When the dough starts to come together, transfer it to a work surface and knead for about 5-10 minutes until smooth and elastic.
4. Rest: Cover the dough with a damp cloth and let it rest for at least 30 minutes.

The filling:

1. Mix ingredients: In a large bowl, combine pork, cabbage, scallion, ginger, soy sauce, sesame oil, sugar, white pepper, and salt. Mix well until all the ingredients are well incorporated.

Form the jiaozi:

1. Divide the dough: Divide the dough into two parts. Take a part and cover it again so that it does not dry out.
2. Roll out the dough: Using a rolling pin, roll out the dough on a floured surface until it is about 1-2mm thick.
3. Cut circles: Use a cookie cutter or glass to cut out circles of dough (approximately 7-8 cm in diameter).
4. Fill: Place a teaspoon of the filling in the center of each circle.
5. Close: Moisten the edges with a little water and fold them in half, pressing the edges to seal. You can make pleats to make sure they are sealed well.

Cooking:

• Boiled: Bring a large pot of water to a boil. Add the jiaozi and cook for about 5-7 minutes, or until they float. Remove and drain.
• Steamed: Place the jiaozi in a greased steamer and steam for about 10-12 minutes.
• Fried: heat a little oil in a frying pan. Add the jiaozi and cook until the bottom is golden brown. Then, add a little water (watch out for splatters) and cover the pan to steam. Cook for about 5-7 minutes.