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.
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.
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.
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.
