ChefSteps

Homemade dumplings are better in every way!

Don’t take our word for it, give these Jiǎo Zi a try - from start to finish.

You’ll need:
280g All-purpose flour, unbleached
120 Cake flour, unbleached
14g Kosher salt
212g Boiling water
300g Taiwanese cabbage, finely chopped
5g Cornstarch, plus extra as needed
300g Ground pork
200g Jumbo shrimp, jumbo
40g Scallions
30g Lard
15g Toasted sesame oil
10g Fresh ginger root
5g Garlic cloves
5g Totole chicken bouillon powder
2g White pepper, ground
15g Dark Chinese soy sauce
15g Light Chinese soy sauce
15g Chinkiang black vinegar
15 g Water, room temp
12g Granulated sugar
5g Toasted sesame oil
2g Sichuan chile powder

Let’s go dough:

Whisk together all-purpose flour, cake flour, salt. Add boiling water, mix with wooden spoon until shaggy. Knead, rest, 15 mins.Knead to ball, cover, rest 1-12 hrs.

Half dough, roll out with pasta roller. Punch out wrappers, knead leftover dough and repeat until all used. Store until ready.

Filling station:

Salt and knead cabbage, sit on stranger and cheesecloth 15 mins, wring out. Use 45g cabbage water, whisk in cornstarch. Add to stand mixer with cabbage. Add pork, shrimp, scallions, lard, sesame oil, ginger, garlic, 5g salt, chicken bouillon powder, and white pepper. Combine then mix 2 mins.

Add 18g filling to each wrapper, dab top and bottom edges with water, lift over filling and pinch together to form a seam.

Heat 30g oil in skillet, add 12 dumplings, cook bottoms 3 mins. Add 120g water, cover, cook 5 mins, uncover, cook 3 mins. Repeat with any remaining dumplings.

Get saucy:

Whisk together dark soy sauce, light soy sauce, vinegar, water, sugar, sesame oil, and chile powder (if using) until sugar is dissolved.

Put it together and what have you got? Delicious dumplings!

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