Ingredients for Beijing Style Pork Shrimp Jiaozi Chinese Dumplings
- 1 lb ground pork
- 8 oz raw shrimp, peeled, deveined and minced
- Garlic Cloves (not specified in recipe)
- 2 green onions, finely chopped
- Cabbage (not specified in recipe)
- 1 tbsp minced fresh ginger
- 1 tsp salt
- 2 tbsp soy sauce
- Sugar (not specified in recipe)
- Egg (not specified in recipe)
- 1 tbsp sesame oil
- Five Spice Powder (not specified in recipe)
- Red Pepper Powder (not specified in recipe)
- Dumpling Wrappers (not specified in recipe, dough made from scratch)
- 1 cup water (for dough), plus water for cooking dumplings
- 1 tbsp Shaoxing wine (or dry sherry)
- 3 cups all-purpose flour
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How to Make Beijing Style Pork Shrimp Jiaozi Chinese Dumplings
- Prepare the pork filling: In a large bowl, combine ground pork (1 lb), minced shrimp (8 oz), finely chopped scallions (2), minced ginger (1 tbsp), soy sauce (2 tbsp), sesame oil (1 tbsp), Shaoxing wine (1 tbsp), and salt (1 tsp) to taste. Mix well and set aside.
- Make the dumpling dough: In a separate bowl, combine flour (3 cups) and water (1 cup), gradually adding water until a smooth, elastic dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- Assemble the dumplings: Roll out the dough into thin circles (about 3 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges to seal. Repeat until all the filling is used.
- Cook the dumplings: Bring a large pot of salted water to a boil. Gently add the dumplings and cook for 8-10 minutes, or until they float to the surface and are cooked through.
- Serve immediately: Serve the delicious Beijing-style pork and shrimp jiaozi hot with your favorite dipping sauce, such as soy sauce mixed with vinegar and chili oil.
Nutrition Information (Approximate per serving)
Sodium
188 g
Sugar
12g
Fat
43g
Carbs
79g
