Chinese Duck and Shiitake Dumplings (Jiao Zi)

Chinese Duck and Shiitake Dumplings (Jiao Zi)
Photo by Scott Phillips


  • 1 Tbs. soy sauce
  • 2 medium scallions, thinly sliced
  • Vegetable oil, as needed (for pan-fried dumplings)
  • 1 tsp. cornstarch
  • 8 dried shiitake mushrooms, soaked in hot water for 30 minutes
  • ½ tsp. granulated sugar
  • Freshly ground black pepper
  • + 7 more ingredients
    • ¼ cup finely chopped water chestnuts
    • 6 oz. spinach, washed and trimmed
    • 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for kneading
    • Half a roast duck, preferably Beijing-style
    • 1-½ Tbs. minced fresh ginger
    • Kosher salt, as needed (for boiled dumplings)
    • 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

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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