Jiaozi (Chinese Pork and Shrimp Dumplings)

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Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.

Submitted by lbudder
Published on July 24, 2020
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 ½ cups cold water, divided

  • 1 tablespoon cornstarch

  • 1 pound fatty ground pork

  • ½ pound uncooked medium shrimp - peeled, deveined, and chopped

  • 1 head Napa cabbage, finely chopped

  • 1 bunch fresh chives, chopped

  • 3 stalks green onions, chopped

  • 2 tablespoons minced fresh ginger root

  • 1 tablespoon minced garlic

  • 2 teaspoons dry white wine

  • 1 teaspoon soy sauce, or more to taste

  • 1 teaspoon sesame oil, or to taste

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cups all-purpose flour

Directions

  1. Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.

  2. Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.

  3. Place 2 teaspoons of the filling onto the middle of each of the dough circles.

  4. Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.

  5. Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.

Cook's Note:

Use Xiao Xing wine if you can find it.

Nutrition Facts (per serving)

279 Calories
10g Fat
28g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 279
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 17%
Cholesterol 80mg 27%
Sodium 415mg 18%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 19g 38%
Vitamin C 26mg 28%
Calcium 86mg 7%
Iron 3mg 18%
Potassium 418mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.