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Dumplings (Jiaozi)

Dumplings (Jiaozi) - Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Chef Dan teaches us how to make authentic, homemade dumplings (jiaozi in Chinese) filled with a juicy pork and shrimp mixture. This is a great recipe to make as a family!

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home-made dumplings

Yields12 Servings
Prep Time25 minsCook Time12 minsTotal Time37 mins

 2 lbs ground pork
 1 egg
 2 tbsp potato starch + additional, if needed
 1 tbsp soy sauce
 1 tbsp mushroom soy sauce
 1 ½ tbsp oyster sauce
 1 tbsp cooking wine
 1 tbsp honey
 1 tbsp avocado oil
 1 tsp garlic powder
 ½ tsp ground ginger
 Freshly ground salt and pepper to taste
 1 lb ground shrimp
 2 cans water chestnuts, finely chopped
 ½ cup cooked and chopped bok choy
 1 package potsticker wrappers
Cilantro-Chili Sauce
 2 tbsp chili garlic sauce
 ½ cup soy sauce
 ½ cup roughly chopped cilantro

Prepare the Filling
1

In a large bowl, combine the ground pork, egg, potato starch, soy sauce, mushroom soy sauce, oyster sauce, cooking wine, honey, avocado oil, and seasonings.

2

Mix until combined, then stir in the ground shrimp. If the mixture is too loose, stir in a bit more potato starch to thicken it. (It should hold its shape when pinched together.)

3

Stir in the chopped water chestnuts and bok choy. Thicken with potato starch or loosen with water, if needed.

4

Preheat a bit of oil in a large skillet and cook a bit of the mixture to taste test.

5

Taste the cooked mixture and adjust seasoning, if needed.

Make the Dumplings
6

Have your potsticker wrappers, filling, and a bowl of water handy.

7

Dab a bit of water around the edge of a wrapper and spoon about a tablespoon of filling in the center.

8

Pinch the edges closed. (Practice makes perfect!)

Cilantro-Chili Sauce
9

Combine the chili garlic sauce, soy sauce, and chopped cilantro in a small sauce pan over medium heat.

10

Bring to a simmer then transfer to a serving dish.

Cook the Dumplings
11

Bring a large wok or pot of water with a few slices of ginger added to it to a boil.

12

Add about a dozen dumplings to the pot (depending on the size of your pot - you don't want to overcrowd it).

13

Cover the pot and bring back to a boil.

14

Once boiling, add 1 cup of cold water, cover, and return to a boil.

15

Once boiling again, add another cup of cold water and return to a boil (uncovered). Repeat this process once more so that three cups of cold water have been added.

16

Remove the dumplings from the water.

17

Serve with the cilantro-chili sauce and enjoy!

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Ingredients

 2 lbs ground pork
 1 egg
 2 tbsp potato starch + additional, if needed
 1 tbsp soy sauce
 1 tbsp mushroom soy sauce
 1 ½ tbsp oyster sauce
 1 tbsp cooking wine
 1 tbsp honey
 1 tbsp avocado oil
 1 tsp garlic powder
 ½ tsp ground ginger
 Freshly ground salt and pepper to taste
 1 lb ground shrimp
 2 cans water chestnuts, finely chopped
 ½ cup cooked and chopped bok choy
 1 package potsticker wrappers
Cilantro-Chili Sauce
 2 tbsp chili garlic sauce
 ½ cup soy sauce
 ½ cup roughly chopped cilantro

Directions

Prepare the Filling
1

In a large bowl, combine the ground pork, egg, potato starch, soy sauce, mushroom soy sauce, oyster sauce, cooking wine, honey, avocado oil, and seasonings.

2

Mix until combined, then stir in the ground shrimp. If the mixture is too loose, stir in a bit more potato starch to thicken it. (It should hold its shape when pinched together.)

3

Stir in the chopped water chestnuts and bok choy. Thicken with potato starch or loosen with water, if needed.

4

Preheat a bit of oil in a large skillet and cook a bit of the mixture to taste test.

5

Taste the cooked mixture and adjust seasoning, if needed.

Make the Dumplings
6

Have your potsticker wrappers, filling, and a bowl of water handy.

7

Dab a bit of water around the edge of a wrapper and spoon about a tablespoon of filling in the center.

8

Pinch the edges closed. (Practice makes perfect!)

Cilantro-Chili Sauce
9

Combine the chili garlic sauce, soy sauce, and chopped cilantro in a small sauce pan over medium heat.

10

Bring to a simmer then transfer to a serving dish.

Cook the Dumplings
11

Bring a large wok or pot of water with a few slices of ginger added to it to a boil.

12

Add about a dozen dumplings to the pot (depending on the size of your pot - you don't want to overcrowd it).

13

Cover the pot and bring back to a boil.

14

Once boiling, add 1 cup of cold water, cover, and return to a boil.

15

Once boiling again, add another cup of cold water and return to a boil (uncovered). Repeat this process once more so that three cups of cold water have been added.

16

Remove the dumplings from the water.

17

Serve with the cilantro-chili sauce and enjoy!

Dumplings (Jiaozi)

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