Chinese Pork and Shrimp Dumplings (Jiao Zi)

Chinese Pork and Shrimp Dumplings (Jiao Zi)
Photo by Scott Phillips


  • 12 oz. ground pork
  • 2 tsp. toasted Asian sesame oil
  • Freshly ground black pepper
  • 3 large cloves garlic, minced
  • 2 cups finely chopped napa cabbage
  • 1-½ Tbs. grated fresh ginger
  • 3 medium scallions, thinly sliced
  • + 9 more ingredients
    • Kosher salt
    • 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for kneading
    • 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
    • Kosher salt, as needed (for boiled dumplings)
    • 8 oz. peeled, deveined shrimp, coarsely chopped
    • 1 Tbs. soy sauce
    • 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce
    • Vegetable oil, as needed (for pan-fried dumplings)
    • ½ tsp. granulated sugar

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in fl...

View full recipe at Fine Cooking


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