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pork_shrimp_dumpling_jiaozi.md

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Jiao Zi (Chinese Pork and Shrimp Dumpling)
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dumpling, pork, shrimp
dumplings

Might be my best dumpling yet.

Ingredients

Dough
  • 3 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 cup Boiling Water
  • 1/2 Tbsp. Neutral Oil
  • 1/4 cup tepid Water
Filling
  • 12 oz Ground Pork, high fat content
  • 8 oz Shrimp, peeled, deveined, chopped (more than 5 pieces per shrimp - Tarik)
  • 3 large cloves garlic, minced
  • 2 1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  • 1-1/2 Tbs. grated fresh ginger with skin on
  • 1 1/2 Tbs. soy sauce (House Brand)
  • 1 Tbsp. toasted Asian sesame oil
  • 1/2 tsp. granulated sugar
  • Freshly ground white pepper
  • 1 tsp MSG
  • 2 cups Napa Cabbage, finely chopped
  • Kosher Salt
  • 3 medium Scallions, finely chopped

Preparation

Form the Dough
  1. Mix flour and salt in stand mixer, add half boiling water, then oil, then the rest of the water until clumpy. Slowly add most of the tepid water, reserving a tbsp or two.
  2. Mix for another few minutes until dough comes together.
  3. Form into a ball, oil, wrap in plastic and let rest for an hour.
Make the Filling
  1. In a large bowl, combine the pork, shrimp, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, msg, and 1/4 tsp. pepper. Stir in one direction until well mixed. Refrigerate for at least 20 minutes.
  2. Mix salt and cabbage and let rest in bowl for 12 minutes to release water. Then wring out in thin towel or cheesecloth.
  3. Add cabbage and scallions to meat mixture.
Form the Dumplings
  1. Place dough on counter, flip bowl over to cover. Set up pasta roller and plenty of space.
  2. Using some flour, flatten out dough with hands into flattened sausage shape.
  3. Roll through the pasta roller on largest setting. Work down to second thinnest setting. Use potato/cornstarch on the bottom of the dough.
  4. Using 3.5 in biscuit cutter, cut circles in the rolled out dough.
  5. Fill with a medium amount the filling. Then wet a finger and trace on the outside of the dough.
  6. Fold the mid points of the dough together and and pleat down the sides forming the dumpling.
  7. Repeat until filling and/or dough has run out.
Freeze the Dumplings
  1. For every ten or so dumplings place on floured plate and place in freezer for minimum of 30 minutes before adding to freezer bag.
  2. Dumplings are best if cooked within a month but still good for up to three months.
Steaming the Dumplings
  1. Boil a few cups of water in a medium pot. Line the bamboo baskets with parchment paper.
  2. Each basket should fit about 6-8 dumplings.
  3. Steam the baskets for 12 minutes.
Pan Fry the Dumplings
  1. Heat a cast iron pan over medium high heat just before smoking. Add a tablespoon of oil.
  2. Add dumplings. Bring heat down to medium. Cook for 2 minutes.
  3. Add a few tablespoons of water and cover for 5 minutes.

Notes

Serve with Dark vinegar, soy, and sliced ginger.

Try using a pasta roller down to the second lowest setting. Then a 3.5 inch cookie cutter. Use corn or potato starch when rolling.