Jiaozi or pot sticker is a type of Chinese dumplings. They typically consist of ground meat, seafood, or vegetable fillings wrapped into a thinly rolled round of dough, which is then sealed by crimping. They can be steamed, boiled or pan-fried.
A dipping sauce
angiesrecipes made of vinegar and soya sauce makes a tasty accompaniment to the Jiaozi. Flavour the sauce with sugar, sesame oil, chilli oil, maggi, chilli flakes, spring onions for a more flavourful treat.
| Wrappers | Filling |
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- 300 g All-purpose flour
- 150 g Spinach juice (60 g Spinach puree+100 ml water, blend well)
- 1/3 tsp Salt
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- 250 g Ground meat
- 8 g Light soya sauce
- 5 g Sugar
- 1/3 tsp Vegetable bouillon
- 3 g Salt
- White pepper powder
- 2 teabag / 6 g Ginseng tea granules
 angiesrecipes
- 90 ml Warm water
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- Stir the salt into the flour. Slowly stir in the cold water to make a dough and knead until smooth. Cover the dough and let it rest for at least 30 minutes.
- While the dough is resting, prepare the filling ingredients. Combine ground meat and seasonings and mix. Dissolve ginseng powder in warm water. Gradually add into the meat mixture, stirring in one direction until it becomes a paste.
- Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern.
- To cook, bring a large pot of water to a boil. Drop in a bit of oil and add in some dumplings. Bring the water to a boil, and add 100 ml of cold water. Cover and repeat. The dumplings will be done when they float to the surface. Drain and remove. If desired, they can be pan-fried at this point. Serve with a mix of seasoned soya sauce and black rice vinegar.
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34 comments:
Oh yummy yummy! Looks so delicious and I need to pull a chair over. LOL..
Very interesting, never thought of using ginseng for this. Looks and sounds really delicious!
Really delicious and yummy recipe, looks awesome. Thanks for sharing!
yummy as usual!! :)i wanna try this too angie!! brilliant idea. chinese food are always great!! :) have a nice weekend!
cheers!
@My Little Space: You are welcome at any time!
@pigpigscorner: I didn't think about of using it earlier until I have too many bags left in the pantry! :-)
@Mythreyi Dilip: Thank you!
@nora: Kids have no problem to eat spinach this way. And I wish you a happy relaxing weekend too!
Spinach juice? Wow - cool! These are perfectly browned and look so tempting.
These look incredible! I really have to attempt making dumplings one of these days.
Angie, these are healthy and delicious potstickers! Am luv'em.
You make me drool...! I just love dumplings :). What German flour did you use? Did you use type 405, 505 or 1050? Thanks for the recipe!
ginseng and green tea wow - what a creative approach - I have seen these spelled as 'gyoza' and it looks like it sounds the same as 'jiaozi' or a regional similarity....beautiful as always! I think NYC has more cantonese than mandarin but I am not sure.
Just let me have a few of those fried goodies...I love the whole thing you did with these! I always enjoy dumplings at home or out, but home is always the best!
Pot stickers looks yummy..v always make a sweet version of this with coconut filling..
These dumplings sound fantastic! I love your addition of Ginseng tea, excellent!
Wow looks so yummy and wish to have one.. Endproduct is really tempting me
@Cookin' Canuck: yes, you can use frozen spinach blended with milk or water to get the liquid.
@Sophie, lisaiscooking, KennyT: Thank you.
@Cooking-Gallery: #550 will be ideal to make those jiaozi.
@doggybloggy: I used Ginseng tea. But for sure you can use green tea to make them. You are right. Outside China, you can see more Cantonese restaurants than any other Chinese cuisines.
@Chef E: I agree that homemade ones are the best.
@Vrinda: You have a good memory!
@5 Star Foodie: Thank you, Natasha. :-)
@Pavithra: I bet you could eat more than just one!
Oh, I love potstickers but have never tried to make them. Yours are so beautifully formed and look delicious!
So cute! I love homemade jiaozi.
Wow...these are some tasty little morsels. I love that last photo...all carmelized and delicious! I am craving these now, Angie!
Too good, never used spinach juice for making a dough before, fantastic way of having spinach with delicious flavors!
wow! you're recipe never ceases to amaze me, angie!
These are incredible! I've never made dumplings from scratch. Yum!
Spinach water is a great addition.Being the veggie I am, do you have any suggestions for the filling?
Mouth-watering delicious, Angie!! I wish we were neighbors!!!
@Katy, Palidor, girlichef, Parita, ♥peachkins♥, the ungourmet:
Thank you! You guys are so kind!
@munchcrunchandsuch: How about tomatoes and stir-fried eggs? Are you allowed to eat dairy and eggs?
@Reeni♥: Me too. :-)
The dumplings looks good and succulent!
i've never heard the term jiaozi, but these look like great dumplings. i love how crispy they look.
Hi Angie :)
Your dumpling look yummy! I have attempted to make dumplings before and failed, I used wonton wrapper. I will try your recipe for the dough and use my filling but I'll try adding ginseng tea if I can find some and will let you know the result :)
Thanks for the link, Angie, this is what I've been looking for. :)
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