Chinese dumplings are little parcels of minced meat and vegetable wrapped in a thin piece of dough. They can be round or crescent shaped, boiled, steam or fried. In northern China, they are known as jiaozi and is one of the major foods prepared for the Chinese New Year. Their shape resemble gold ingots which symbolizes wealth. The Cantonese called them gao while the Japanese named them gyoza. The latter is widely used today.
The method of preparation also distinguishes these dumplings. Shuijiao or sui kow in Cantonese literally means water dumplings. These are boiled and served in a broth. They are shaped more like a fan. The ever popular pot stickers, guoti in North America are pan fried and then steamed. Jiaozi may be steamed or deep fried. Both guoti and jiaozi have the more traditonal crescent or ingot like shape.
- 1 packet pot sticker wraps
- 10 stalks yu choy (choy sum) or baby bok choy, trimmed
- 8 cups (1.9) chicken stock for soup, seasoned to taste
- A few drops of sesame oil
- Dumpling sauce
- 4 oz (115g) lean ground pork
- 4 oz (115g) shrimp, minced
- 4 water chestnuts, peeled and chopped
- 2 Chinese mushrooms, soaked, rinsed, and chopped
- 2 Chinese chives, finely sliced
- 1 tbsp Shao Hsing rice wine
- 2 tbsp soy sauce
- ½ tsp pepper
- 1 tsp sesame oil
Mix all filling ingredients in a bowl. Allow it to marinate for 30 minutes.
Place one pot sticker wrapper on palm. Spoon 1 teaspoon filling in the center of the wrapper. Moisten wrapper around the edges with a finger dipped in water. Fold wrapper into a half circle. Fold 5 to 6 pleats around the edge of the wrapper. Press to seal.
Place dumplings in a single layer on a flat plate.
Bring 8 cups (1.9 liters) of water in a pot to boil. Lightly scald yu choy. Remove, drain, set aside.
Gently drop about half the dumplings into the pot. Reduce heat to medium and allow them to simmer for about 3 minutes. Cooked dumplings will float to the top. Remove and drain dumplings.
Place 1 stalk of yu choy and 3 dumplings in a bowl. Ladle some soup onto dumplings. Add a few drops of sesame oil. Serve hot with dumpling sauce or soy sauce.
Alternatively, dumplings can be deep fried in hot oil until golden brown.
Another method is to pan fry and steam the dumplings. Heat 2 tablespoon oil in a large fry pan. Place half the dumplings in a single layer in the pan. Brown both sides. Add ¼ cup (60ml) water to pan and cover with lid. Steam fried dumplings until water has evaporated. Continue to fry until bottom is crisp. Repeat with the other half of dumplings.
Remove and serve immediately with dumpling sauce.
Enjoy…..and have a wonderful day!