Pot sticker dumplings (Jiaozi)

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.

Pot Sticker Dumplings

2

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

Pot Sticker Dumplings 3

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.

Pot Sticker Dumplings 2

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.

Pot Sticker Dumplings 4

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.

Pot Sticker Dumplings 5

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.

Pot Sticker Dumplings 6

7

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

Pot Sticker Dumplings 7

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.

Pot Sticker Dumplings

2

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

Pot Sticker Dumplings 3

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.

Pot Sticker Dumplings 2

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.

Pot Sticker Dumplings 4

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.

Pot Sticker Dumplings 5

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.

Pot Sticker Dumplings 6

7

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

Pot Sticker Dumplings 7

Notes

Pot sticker dumplings (Jiaozi)