Recipe: Jiaozi
[Chinese Dumplings]

Jiaozi, Chinese dumplings, are a special traditional food in China. Made with a variety of meat and vegetable fillings, the jiaozi are wrapped in a flour dough and boiled for a short time before eating. They have long been eaten on special occasions because it is believed that eating jiaozi as a family, will maintain family unity.

In the past, Jiaozi were expensive which meant they were usually eaten only on special occasions. But since there is great significance attached to eating jiaozi during the Spring Festival in particular, even the very poor would not miss making and eating dumplings at this time, in order to ensure the unity of the family during the coming year.

With changes in living standards, however, they are no longer expensive and many people eat them more frequently today. However, the importance attached to eating them during the Spring Festival still remains. (WLE Newsletter).

This recipe is for Bok Choi and Pork Dumplings.

Ingredients
Dumplings:
1 potion cold water dough (about 2C flour) or dumpling wrappers
2/3lb. Bok choi
5/6lb. Ground pork
1/2T minced ginger

Seasonings:
1T cooking wine
3T scallion and ginger water
1T soy sauce
1/4t salt, white pepper as needed
3T sesame oil

Directions
  • Divide dough into small balls, roll each ball into a circle. (Or use dumpling wrappers.)
  • Rinse bok choi, blanch in boiling water, remove, rinse under cold water, squeeze out excess water and chop.
  • Stuffing: Mince pork even more finely, stir in all seasonings, add ginger and bok choi, mix well.
  • Place a little stuffing in the center of each dough circle or dumpling wrapper, fold over, press edges tightly to seal, cook in boiling water until floating on surface, add water twice while booking, remove and drain. Serve.

    *Makes 40 dumplings

    From Dumplings Made Easy.

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