The steamed Chinese dumplings are my favorite Chinese food.
Today we’ll discover the steamed Chinese dumplings (Jiaozi), an iconic Asian cuisine dish, loved worldwide for its lightness and flavorful filling.
Unlike other preparations that require frying or boiling, these dumplings are gently steamed. This method not only enhances the taste of the ingredients but also makes them a healthy and digestible option, perfect as a tasty appetizer or a light main dish. Follow us step by step to prepare these delightful bites right at home!
Legend has it that Jiaozi was invented over 1,800 years ago during the Han dynasty by a renowned doctor named Zhang Zhongjing. To help the villagers suffering from frostbitten ears due to the biting cold, the doctor devised a warm and nutritious dish: a thin dough filled with meat and medicinal herbs, boiled and served in a soup. The crescent shape of the dumplings was intended to resemble human ears and, according to tradition, offered protection against frostbite.
They are light, steamed without fats with lots of vegetables and flavor, which made me fall in love with them and decide to try making them at home. The first few times I struggled with the dough, so I perfected it, and I’ll explain how to make it properly—a flexible and easy dough that you can prepare in advance and keep in the fridge for the next day.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Steaming
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients for the Steamed Chinese Dumplings
- 2 1/2 cups All-purpose flour
- 1 cup Rice flour
- 2/3 cup Water (hot)
- 1 pinch Salt
- 7 oz Cabbage
- 1 Carrot
- 2 Scallions
- 10 oz Mixed ground meat (beef and pork)
- 2 pinches Salt
- 1 pinch Fresh ginger (grated)
- A few tablespoons Oyster sauce
- A few tablespoons Soy sauce
- 1 teaspoon Sesame oil
Tools
- Steamers
- 1 ZITFRI 12 PCS Round Stainless Steel Pastry Cutter
- 1 Rolling Pin
Preparation of Steamed Chinese Dumplings
Dough Preparation: Mix the flour and salt in a bowl, then gradually add warm water and knead until obtaining a smooth and elastic dough. Let the dough rest covered for at least half an hour to allow the gluten to develop.
Filling Preparation: In another bowl, mix the ground meat with the chopped vegetables and all the seasonings until the mixture is well combined
Forming the Dumplings: Roll the dough into a thin sheet and cut out circles (or form cylinders and cut pieces to flatten). Place a teaspoon of filling in the center of each circle. Moisten the edges with water and close the dumpling, sealing it with the characteristic folding, often crescent-shaped with small decorative folds
Steaming: Place the dumplings in a steamer (traditionally bamboo), lined with parchment paper or cabbage leaves to prevent sticking, leaving some space between each one. Steam for about 6-8 minutes until the dough becomes translucent and the filling is cooked
Once the Chinese dumplings are stuffed, cover them with a damp cloth so they do not dry out.You can prepare the dough the day before and wrap it in cling film, keeping it in the fridge.
Serve the dumplings hot, accompanied by soy sauce, rice vinegar and, if desired, chili oil for dipping
ENJOY YOUR MEAL
Notes
Steamed Chinese dumplings can be stored in the refrigerator once cooked for up to 1 day in an airtight container.
You can prepare the dough the day before and wrap it in cling film, keeping it in the fridge.
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