Chinese pork and shrimp dumplings (Jiao Zi)

Source: Fine Cooking #103 (also at FineCooking.com)

Continuing our Chinese New Year celebration, dinner featured pan-fried Chinese pork and shrimp dumplings. Jiao zi are commonly prepared for the New Year as a symbol of prosperity, as they resemble the gold ingots used during the Ming Dynasty. They can either be boiled, steamed or pan-fried. The pan-fried version are known as potstickers… these are the ones I chose to make to get that nice crispy bottom.

After the pork buns I made earlier today, these had big shoes to fill, and they definitely delivered.

The filling is a mixture of ground pork, chopped shrimp, napa cabbage, scallions, sauces and seasoning. The dough comes together easily, but rolling out the wrappers are a bit time-consuming. Luckily, filling and pleating the dumplings is simple and pretty quick.

For the potsticker versions, the dumplings are arranged in a hot pan to brown on the bottom, then you add water to the pan to steam them until all the water is absorbed/evaporated. Serve hot with a soy dipping sauce.

Another dim sum classic!

Filling and pleating Chinese pork and shrimp dumplings (jiao zi)

Filling and pleating Chinese pork and shrimp dumplings (jiao zi)

Lining up Chinese pork and shrimp dumplings (jiao zi)

Lining up Chinese pork and shrimp dumplings (jiao zi)

Next Post

Previous Post

Leave a Reply

© 2017 Shelf5

Theme by Anders Norén