Pot sticker dumplings (Jiaozi)

Packed full of flavour with succulunt pork

Popular during the Lunar New Year season, jiaozi are also a fun and delicious appetiser, dinner food or snack to enjoy any time of year. This recipe includes a homemade dumpling dough and ground pork or meat and vegetable filling that uses the ’STEAM’ function of your rice cooker.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields3 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

MAKING THE DOUGH WRAPPINGS
 185 g plain flour
 110 ml boiling water
 1 tsp oil
 Sieve the flour into a mixing bowl and add the water whilst mixing with a fork/hand. Once all water is added, fold into a ball and knead for 5 minutes on a hard surface until slightly elastic consistency (‘play dough’ consistency) – you may need more/ less water to get it correct. Once consistency is reached, roll out the pastry to roughly 1-2mm thick. Use a 70mm diameter circular cutter to cut out many dumpling wrappers as possible.
INGREDIENTS FOR THE FILLING
 300 g pork mince
 ½ bunch of coriander
 3 spring onions
 1 thumb print size piece of ginger
 1 clove garlic
 5 Chinese mushrooms (optional)
INGREDIENTS FOR THE MARINADE
 2 tsp sesame oil
 pinches salt to taste
 2 tbsp light soy sauce
 ¼ tsp sugar

HOW TO MAKE
1

Finely chop all filling ingredients and mix with marinade. Place 1 tsp of the filling in the centre of
each circle of dough.

2

Fold the bottom centre over the filling to form a semi- circle and pinch the top tight.

3

Pinch the two corners of the semi-circle together leaving two symmetrical ‘Mickey Mouse ear’ shapes between your centre fold and the corner folds.

4

Now pinch/fold the ‘ears’ in towards you to make four layered folds. Tidy up to create a ‘half-moon’ shape and arrange on a plate.

5

Fill the rice cooker inner bowl with warm water to level 2, add the dumplings to the steam basket in a single layer and and press the ’STEAM’ function. Set the time to 30 minutes so the pork is cooked.

6

Heat 2 tbsp vegetable oil in a frying pan then add dumplings base down. Turn heat down to medium and fry until base is golden brown.

7

Consider serving with dipping sauce to really enhance the flavours of the jiaozi.

Ingredients

MAKING THE DOUGH WRAPPINGS
 185 g plain flour
 110 ml boiling water
 1 tsp oil
 Sieve the flour into a mixing bowl and add the water whilst mixing with a fork/hand. Once all water is added, fold into a ball and knead for 5 minutes on a hard surface until slightly elastic consistency (‘play dough’ consistency) – you may need more/ less water to get it correct. Once consistency is reached, roll out the pastry to roughly 1-2mm thick. Use a 70mm diameter circular cutter to cut out many dumpling wrappers as possible.
INGREDIENTS FOR THE FILLING
 300 g pork mince
 ½ bunch of coriander
 3 spring onions
 1 thumb print size piece of ginger
 1 clove garlic
 5 Chinese mushrooms (optional)
INGREDIENTS FOR THE MARINADE
 2 tsp sesame oil
 pinches salt to taste
 2 tbsp light soy sauce
 ¼ tsp sugar

Directions

HOW TO MAKE
1

Finely chop all filling ingredients and mix with marinade. Place 1 tsp of the filling in the centre of
each circle of dough.

2

Fold the bottom centre over the filling to form a semi- circle and pinch the top tight.

3

Pinch the two corners of the semi-circle together leaving two symmetrical ‘Mickey Mouse ear’ shapes between your centre fold and the corner folds.

4

Now pinch/fold the ‘ears’ in towards you to make four layered folds. Tidy up to create a ‘half-moon’ shape and arrange on a plate.

5

Fill the rice cooker inner bowl with warm water to level 2, add the dumplings to the steam basket in a single layer and and press the ’STEAM’ function. Set the time to 30 minutes so the pork is cooked.

6

Heat 2 tbsp vegetable oil in a frying pan then add dumplings base down. Turn heat down to medium and fry until base is golden brown.

7

Consider serving with dipping sauce to really enhance the flavours of the jiaozi.

Pot sticker dumplings (Jiaozi)

Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger. Optionally add minced garlic and chilli oil.