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JIAOZI

AdamAdam

Our favorite Chinese dish. We used to make these mouth-watering, slippery boiled dumplings by the score with our Chinese students. Instant, edible camaraderie.

Ingredients

  • PORK AND GINGER FILLING (makes 50 to 60 dumplings)
  • 1 1/2 cups chopped or shredded Napa cabbage
  • 1/2 Tbsp. salt
  • 1/2 lb. ground pork (ideally 1/2 fatty pork, 1/2 lean pork)
  • 1 c. chopped Chinese chives, leeks, or Chinese leeks
  • 2 T minced ginger
  • 1 1/2 T minced garlic
  • 1 1/2 T soy sauce
  • 1/2 T rice wine
  • white pepper to taste
  • 3 T sesame oil
  • 1 egg
  • 1 package circle dumpling wrappers (preferably white)
  • VEGETARIAN FILLING (makes 50 to 60 dumplings)
  • 1 c. dried black mushrooms
  • 2 bunches finely chopped Chinese chives
  • 1 c. finely chopped medium to firm tofu
  • 2 Tbsps. minced ginger
  • 1 1/2 T minced garlic
  • 1 1/2 T soy sauce
  • 1/2 T rice wine
  • 3 T sesame oil
  • 1/2 T salt
  • 1 egg
  • 1 package circle dumpling wrappers (preferably white)
  • DIPPING SAUCE
  • 1/4 c. soy sauce
  • 1/4 c. rice wine vinegar or Chinese black vinegar*
  • 1/4 c. sliced scallions
  • 1 t. chopped garlic and/or ginger
  • 1 t. sesame oil
JIAOZI photo
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