Tuesday, July 1, 2008

JiaoZi - Chinese Dumplings

Dumpling making parties are fun and tasty. The mixture is made to taste based on ingredients you prefer and have available. Omit the meat to make vegetarian style. Anything goes with jiaozi - my friend Kevin once made a mango jiao zi because he couldn't eat the pork filling we made.
  • 2 pkg wrappers (Shanghai style, not Hong Kong)
  • 1 lb lean ground pork
  • 2-3 zucchini (cabbage can be substituted) [balance]
  • Chinese mushrooms, soaked and chopped [flavor]
  • shrimp (uncooked, peeled, deveined, chopped, salted)
  • thin rice noodles (softened and chopped)
  • Salt
  • Sesame oil
  • Soy sauce
  • pepper
  • ground ginger
  • minced spinach
  • garlic
  • chives [flavor]
  • water chestnuts [texture]
  • tofu, firm
  1. Grate zucchini, add salt to sweat and drain excess liquid.
  2. Add seasonings to pork and mix well.
  3. Combine pork, zucchini, mushrooms and mian. Season.
  4. Wrap mixture in wrapper with one or two pieces of shrimp.
  5. Boil in water until floating and thoroughly cooked - approximately 4 minutes when fresh. Otherwise, freeze immediately. Frozen dumplings take approximately 7 minutes to cook.
Notes
11/6/11 Had a lot of home ground pork leftover from making sausages (ran out of intestine casings), so used the extra meat to make jiaozi. Local store only carries wonton wrappers (square shape, not circle), so used those instead. Pork, zucchini, sesame oil, soy sauce, ground ginger, water chestnuts/shrimp, chinese mushrooms. 3 batches with various ratios of veg to meat. All delicious!

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