CHINA-Menu is Set! Jaozi Dumplings with Dipping Sauce and Ginger Chile Rice Stirfry, Hao Hao Chi!

JiaoZi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. Although steaming or boiling them is probably a little better for you, I prefer the fried version as the bottoms get nice and crispy and when they are fried they are often referred to as pot stickers. Today we are going to use the most traditional filling, ground pork and we will supplement with some beautiful shrimp. Dumplings are a popular New Years dish and since they are a crowd favorite in my home(every other Saturday I treat my 6 year old to a mommy/daughter dim sum date and JiaoZi are always devoured!)it was the perfect excuse to make some at home.

Ingredients:

4 cups flour

1 1/4 cup water (warm)

1 pound ground pork

1/2 lb shrimp, peeled, deveined and finely chopped

2 large Napa cabbage leaves (salted, drained, rinsed and finely diced)

2 green onions (finely sliced)

2 tablespoons Chinese Rice Wine/Sherry Wine

2 tablespoons ginger (finely diced)

1 tablespoon garlic (finely diced)

2 tablespoons soy sauce

2 teaspoons sesame oil

2 tablespoons cornstarch

Directions:
1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the pork, cabbage, green onions,  ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
10. Uncover had cook for another 2 minutes over medium low heat.

For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.

 

Note: If you do not have the time, patience, or interested in making dough you can purchase Won Ton wrappers in most grocery stores.

DIPPING SAUCE

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced

I cannot wait to go shopping with my daughters for our ingredients tomorrow. I am sure they will find our JiaoZi "Hao Hao chi!"

 

Recipe Courtesy of http://www.food.com/recipe/chinese-pot-stickers-13320

Ginger Chile Shrimp Rice Stir Fry

Ingredients

2 Tablespoons Ginger Garlic Oil
1 Tablespoon Sesame Oil
2 Tablespoons of Freshly Chopped Ginger
2 Tablespoons of Chopped Garlic
2 Tablespoons of Red Chile Paste
2 Cups Fresh Wild Shrimp Peeled and Deveined
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Scallions
1 Cup Cooked Jasmine Rice
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp. Coriander
1 Tsp Mustard Seeds
Salt to Taste

1. Add oils to Wok/Large Saucepan set to medium high heat. Add mustard seeds. When seeds start to pop add scallions and ginger. Sauté for about 3 minutes. Add all Spices. Stir frequently for 3-4 minutes.
2. Add Shrimp. Cook until Shrimp turns bright pink, should only take 2-3 minutes.
3. Add Chile Paste and Rice. Sauté for a few minutes until all ingredients are incorporated. Add salt to taste.