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Boiled Dumplings

August 29, 2009 by Thomas K

Jiǎozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, and has a history of no less than seven thousand years, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Boiled Dumplings

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Dumplings:

3 c. finely chopped Chinese (celery) cabbage
1 tsp. salt
1 lb. lean ground pork*
1 c. chopped leeks
1 tbsp. minced ginger
1 tsp. minced garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 package dumpling wrappers
 water

Dipping Sauce:

1/4 c. soy sauce
2 tbsp. Chinese black vinegar

*To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips.

1. In a medium mixing bowl, toss cabbage with salt. Set aside. After 20 minutes, squeeze cabbage dry and place in a large mixing bowl.

2. Add pork, leeks, ginger, garlic, soy sauce, and cornstarch. Mix well.

3. Place a heaping tsp. of filling in the center of a dumpling wrapper. Dampen fingers with water and wet the inside edge of the wrapper. Fold to make a half-circle and press edges together to seal. Repeat with remaining filling.

Boiled Dumplings

4. For dipping sauce, mix soy sauce and black vinegar and set aside.

5. Bring a large half-full pot of water to a boil. Add 10 dumplings, or as many as will fit without crowding. When water returns to a boil, add 1/2 c cold water. Return to a boil, add 1/2 c. cold water, and boil a third time. Carefully remove dumplings with a slotted spoon and drain. Repeat with remaining dumplings. Serve warm with dipping sauce.

Boiled Dumplings

Preparation time: 45 to 55 minutes
Cooking time: 35 to 55 minutes
Makes about 50 dumplings

Preparing dumplings can be a big job, but its worth it. To make it more fun, invite friends or family to help. Chances are, they’ll stick around to help you eat them, too.