Dumplings and Chinese New Year are two things you cannot separate from each other. The most traditional filling during Chinese New year is Chinese cabbage and pork. Not only because Chinese cabbage was one of the only fresh vegetable people had access to in the past, but also because it bring luck as 白菜 sounds like 百财 which means 100 prosperity/ luck. And Jiao zi (饺子) sounds the same as 角子 that was a small coin used in the past in China. Yes we do love playing with words. Click here to download PDF version
Makes about 14-15 dumplings
-125gr all purpose flour
-105ml water (7 tablespoons of 15ml)
-¼ teaspoon salt
-100gr minced pork
-50gr finely chopped cabbage
-1 tablespoon chopped Chinese leek or scallions
-1 teaspoon minced ginger
-2 teaspoons soy sauce
-2 teaspoons Shaoxing wine
-½ teaspoon sesame oil
-½ teaspoon salt
-¼ teaspoon white pepper powder
For the dumpling dough:
In the meantime prepare the filling:
Boil (水饺) Bring a pot of water to the boil and add in the dumplings and boil the dumplings for 8 minutes are serve it hot.
Pan fried (煎饺) You need a frying pan with a lid. Add 3 tablespoons vegetable oil in a frying pan (diameter of 28cm, 11”) and place the dumplings in a round circle into the pan. When the bottoms of the dumplings are golden brown add hot water into the pan about 150ml or about half centimeter of water in the frying pan. Cover the pan with the lid and let it “steam” for 10 minutes on low heat until the water is all evaporated and you hear sizzling again in the pan. Remove the lid and serve the dumplings.
Serve the dumplings with some vinegar, soy sauce and chili oil.