jiaozi

Delicious Jiaozi (Potstickers or Pan-Fried Dumplings) are low carb, Paleo, Gluten-free, Whole30. These Chinese dumplings are easy to makem, freeze well!, and healthy delicious!

Jiaozi Chinese Potstickers (Paleo, Whole30, Keto)

daikon radish

scallions

tbsp finely chopped ginger

lbs ground chicken (or turkey, pork, lamb)

sesame oil

¼ tsp coarse sea salt (plus more for sprinkling)

⅛ tsp ground white pepper

arrowroot starch (omit for keto)

Avocado oil

1.5-2 tbsp coconut aminos

¼ tsp toasted sesame oil

1-1.5 tsp rice vinegar

Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet.  Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.

Making Chinese dumplings can be easy and fun! Follow this recipe to learn how to prepare them from scratch.

Chinese Dumplings, an Ultimate How-to Guide

g all-purpose flour/plain flour (about 2 cups (see note 1))

130 g water (½ cup+2 tsp (see note 2))

Beef & Chinese chive filling

Pork, Chinese chive & water chestnut filling

Pork & scallion filling

Pork, carrot & onion filling

Pork, shrimp & mushroom filling

Chicken & sweetcorn filling

Dim sum style shrimp filing (Har gow)

Soup dumpling (Xiao Long Bao)

Bok choy, mushroom, vermicelli & egg filling (Vegetarian)

egg & vermicelli filling (Vegetarian)

Tofu & vegetable filling (Vegan)

neutral cooking oil (If pan-frying)

carrot (if steaming)

dumpling sauces

Homemade chili oil

Black rice vinegar

In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough. 

Leave to rest (covered) for 10 minutes then knead again until smooth.

Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).

If using a machine: You can also use a stand mixer with a dough hook to make the dough. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.

Make the dough

While waiting for the dough to rest, mix the filling of your choice following instructions found in its respective recipe.

Mix the filling

Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).

Press each piece into a small disc with the palm of your hand.

Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.

Roll the wrappers

Place a spoonful of filling on the wrapper. Seal the wrapper using the techniqe you&#039;re most comfortable with. Please refer to the tutorial video below or the methods demonstrated in &quot;Ten Ways to Fold Dumplings&quot;.

Assemble the dumplings

Bring a pot of water to a full boil over a high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.

When the water comes back to a full boil, add about 120 ml/0.5 cup of cold water then cover.

Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.

Transfer the dumplings to a colander. Briefly rinse under tap water (make sure it’s drinkable water). Drain and serve immediately.

Cooking option 1: Boiling

Heat up a little oil over high heat. Place in dumplings (Gently move the pan back and forth to make sure each dumpling is in touch with the oil).

When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid (remain high heat).

Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.

Cooking option 2: Pan-frying

Scatter carrot slices in the steamer baskets, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a little oil).

Bring the water to a full boil in a pot/wok, then place the baskets in (you may stack up 2-3 baskets and cook all at once). Cover with a lid then steam over medium heat for 10 minutes.

Cooking option 3: Steaming

Serve the dumplings warm with a dipping sauce if you like. Choose one of the Six Dumpling Sauces or make a simple one by mixing homemade chili oil and black rice vinegar.

Serve the dumplings

Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.

Once completely frozen, transfer them into an airtight plastic bag/container. Use within three months.

Freeze uncooked dumplings

No need to defrost before cooking. If boiling  or pan frying, follow the same methods explained above. If steaming, prolong the cooking time by 2 minutes.

Cook frozen dumplings

https://www.youtube.com/watch?v=VWm53wI_734

Making Chinese dumplings from scratch can be easy and fun! Follow this tutorial to learn how to make the dough, roll the wrappers, fold the dumplings and cook them in three ways.
🔎 Full printable recipe: https://redhousespice.com/dumpling-guide
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🎵 Music: A Familiar Face by https://youtube.com/ikson​​
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#dumplings​​ #jiaozi​​ #chinesecooking

How to Make Chinese Dumplings From Scratch (Jiaozi, 饺子)

How to make crispy on the outside, juicy in the middle, pan fried Japanese Gyoza Dumplings

Crispy Pan Fried Japanese Gyoza Dumplings (餃子)

Pork mince

Ginger paste

Garlic paste

Spring onion (about half of 1 stalk)

Chives

Salt

tsp Soy sauce

tsp Oyster sauce

Ground black pepper

tbsp Sesame oil OR lard

Sugar

water

Premade gyoza wrappers

flour

tbsp Vegetable oil

Sesame oil

tbsp Rice Vinegar

tsp Chilli oil

tsp Ground black pepper

First, dice up 70g of spring onion as small as you can.

Cut the chives into 5mm slices and put them in a separate bowl. You can use a knife or scissors, whichever you prefer.

Add the pork mince, 1 and 1/2 tsp ginger paste, 1 and 1/2 tsp garlic paste, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce, a pinch of black pepper and the spring onions into a large bowl.

Using your hands (or you can wear disposable plastic gloves) knead the flavours into the mince. The mince will become almost like a paste.

Next, add the warm water one third at a time (so about 15-20ml) and keep kneading until all the water is in.

Finally add 1 tbsp of lard (or sesame oil) and the chives you chopped earlier.

Knead one last time to make sure all the ingredients are evenly spread throughout the mince.

To make the filling

Take your gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won't be able to seal it!

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Carefully fold the gyoza but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you'll soon get the hang of it!

Forming the Gyoza

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Flip them all onto a plate together and serve with the dipping sauce!

Cooking the Gyoza

These were so so delicious, the crispy bottom was just perfect! Really easy recipe to follow and the veggie ones came out just as tasty! The homemade wrappers are a complete game changer as well, so much better than the pre-made ones! Will be making these again and again!

https://www.youtube.com/watch?v=H-UJFc_ERog

Gyoza is definitely one of the most loved dishes by Japanese people.
Here's the video recipe for Gyoza filling and Gyoza dipping sauce video!



This video's recipe: https://sudachirecipes.com/2020/04/29/crispy-pan-fried-japanese-gyoza-dumplings/

Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes


For the filling

    300g Pork mince
    1 and 1/2 tsp Ginger paste
    1 and 1/2 tsp Garlic paste
    70g Spring onion (about half of 1 stalk)
    10g Chives
    1/2 tsp Salt
    2 tsp Soy sauce
    1 tsp Oyster sauce
    1 pinch Ground black pepper
    1 tbsp Sesame oil OR lard
    1/2 tsp Sugar
    50ml Warm water

Constructing

    32 Premade gyoza wrappers or see our recipe for Japanese Gyoza Wrappers from Scratch.
    1 Small cup of water

Cooking Time

    50ml warm water
    1 tsp flour – mixed
    2 tbsp Vegetable oil
    1 tbsp Sesame oil

For the sauce

    1 tbsp Rice Vinegar
    2 tsp Soy sauce
    1/2 tsp Chilli oil
    1/4 tsp Ground black pepper


#Gyoza #Japanese food #Japanese recipe

Japanese Gyoza with Dipping Sauce Recipe (餃子)

A complete guide on making steamed dumplings which includes two types of dough, filling ideas, folding methods, dipping sauce &amp; make-ahead advice.

How to Make Steamed Dumplings, Two Ways (蒸饺)

g room temperature water (see note 1)

g wheat starch (澄粉)

70 g tapioca starch/corn starch

tsp cooking oil

pork

¼ tsp white pepper

salt

½ tsp sesame oil

tbsp water/stock

150 g Chinese chives, finely chopped

g canned water chestnuts, finely chopped

shrimp

carrot (see note 5

dumpling Sauces

Homemade chilli oil

For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.

For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.

Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil &amp; water. Stir to combine.

Add Chinese chives, water chestnut &amp; dried papery shrimp. Mix well then keep in the fridge until you’re ready to assemble the dumplings.

Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).

Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.

Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape. 

Check out my post and video on &quot;Ten Ways to Fold Dumplings” if you wish to learn other techniques.

Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).

Bring the water to a full boil, then place the basket in and cover with a lid.

Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.

Steam the dumplings

It’s best to enjoy steamed dumplings when warm.

You can serve them on their own, with a simple mix of homemade chilli oil &amp; black rice vinegar or with other delcious sauces found in my post &quot;Six Dumpling Sauces&quot;.

Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.

Reheat leftovers

Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.

Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.

Make-ahead &amp; freeze

https://www.youtube.com/watch?v=hf6puZKhNvg

Today's video shows you how to make Chinese steamed dumplings/蒸饺 from scratch in two different ways. 0:20 One type is made with flour-based wrappers. 1:57 The other is made with starch-based wrappers which are semi-transparent after cooking (known as Crystal Dumplings/水晶蒸饺).
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🔎 Find the full written recipe on my blog: https://redhousespice.com/steamed-dumplings-two-ways/
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🔔 Subscribe to my channel: https://www.youtube.com/channel/UC8dvTnJ_VB0y2zOeVM9eleQ?view_as=subscriber
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🎵 Music: Rain by https://youtube.com/ikson

How to Make Steamed Dumplings From Scratch (Two Methods) | 蒸饺 |水晶蒸饺

Chinese pork dumplings with a delicious, bok choy, cabbage, green onion, and ground pork filling.

Pork Dumplings With Homemade Wrappers (Jiaozi)

tbsp sesame oil

soy sauce

½ tsp white pepper

fish sauce

red wine

canola oil

cabbage (shredded)

bok choy (chopped)

onion

Mix the flour, water, and salt in a large mixing bowl for 6 minutes. Then, knead the dough for another 8 minutes. Cover the dough and let it rest on the counter for an hour. While waiting, prepare the filling.

The Wrappers

Quarter your cabbage and take off the outer leafy green layers. These are parts of the cabbage we want to use. Finely shred the cabbage.

Cut the white stems off the bok choy. We are using mainly the green part. Chop this and the green onion.

Add veggies to a mixing bowl with the ground pork.

The Filling

Add your marinade together in a bowl, mix and pour over your filling. Mix it thoroughly, use hands if you have to.

The Marinade

Make a hole in the center of your dough, forming it into a giant donut. Cut it in half, and stretch each half into a snake. Cut the snake into 1/2 inch chunks.

Flour your work space. Roll out the chunks into flat discs. Stack them on top of each other, with flour in between.

Make The Wrappers

Put a spoonful of filling in the middle of the wrapper. Wet the edges with water. Pinch the edges together at the top, closing the dumpling. Repeat until you run out of wrappers or filling.

Add a thin layer of canola oil to the bottom of a cast iron skillet. Heat up on medium. Once hot, add your dumplings, flat side down. Pan fry for 5 minutes.

Add 1/4 cup of water to the skillet. Cover with a lid. Continue cooking on medium low until the water evaporates, about 7 minutes. Repeat with the rest of your dumplings. Enjoy!

Make The Dumplings

When you're hungry for a bit of a snack, you just pull these Chinese Jiaozi Dumpling 白菜豬肉餃子 out of the freezer and boil for ten minutes and wowsers!  Tender, hot, juicy homemade dumplings to completely satisfy your hungry belly!

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Jiaozi (Chinese Dumplings)