Jiao Zi (Boiled Meat Dumplings)
Source of Recipe
Long Island Newsday 2/6/02
List of Ingredients
For the filling:
4 to 4 1/2 pounds Napa cabbage, ends trimmed
2 pounds ground beef or ground pork (alternatively, use 1 pound ground beef and 1 pound ground pork)
1 cup (4 ounces) Chinese chives (see note) or scallions, finely minced
1 cup (4 ounces) fresh ginger, finely minced
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon salt
2 tablespoons vegetable oil (canola, corn or safflower)
For jiao zi pi (dumpling skins):
7 cups flour (about 2 pounds)
1 3/4 cups water
For cooking:
1 tablespoon peanut oil (if pan frying)
Recipe
1. To make the filling, wash the cabbage and cut into large chunks. Place cabbage in a large pot, adding water to cover, then cover pot. Bring to a boil, reduce to medium heat and cook 15 to 20 minutes.
2. Drain cabbage in a colander, rinsing under cold water. Chop cabbage as finely as possible and, using both hands, squeeze all the water out. (This prevents the filling from soaking through the dumpling skins.) After squeezing the cabbage dry, you should have about 1 1/4 pounds of cabbage left for the filling.
3. In a large mixing bowl, use your hands to thoroughly combine the cabbage, meat, chives, gingerroot, soy sauce, sesame oil, salt and vegetable oil. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 1 day in advance.
4. To make the dough for the skins, measure about 5 1/2 cups of flour into a large mixing bowl. Set aside the remaining flour, which will be used to flour your work surface. Using a pair of chopsticks (or wooden spoon), slowly add water to the flour while mixing.
5. Knead the dough in the bowl or on a floured work surface until it becomes smooth and elastic, 10 to 15 minutes. The dough should not be sticky (too much water) or dry and crumbly (too little water). If necessary, add more water or flour in small ( 1/4 cup) increments to achieve desired texture. Place the dough back in the bowl, cover with plastic wrap, and refrigerate at least 30 minutes and up to 3 hours.
6. To form the wrappers, break off a sizable chunk of dough and roll between your palms to form a long, thin log, about 1 inch thick in diameter. Break off 1-inch chunks from the log, then flatten the chunks with the palm of your hand, dusting both sides with flour. With a rolling pin, roll each piece into approximately 3- to 3 1/2-inch rounds. (There should be about 90 rounds.)
7. To fill the dumplings, place 1 1/2 to 2 teaspoons of filling in the center of each wrapper. Pull the sides of the wrapper up to form a half-circle (Photo A). Pinch to seal the top center of the dumpling (Photo B). To pleat, bring the bottom right corner of the dumpling skin to the center, and pinch to seal (Photo C). Pinch to seal front opening that results (Photo D). Press the remaining in toward the dumpling and pinch to seal (Photos E and F).
Repeat the process with the unfolded corner of the dumpling (Photo G). Pressing with thumb and forefinger, seal the length of the pleated edge one more time for finished dumpling (Photo H).
8. Place dumplings on floured, nonstick baking sheets. Dumplings may be prepared several hours in advance before cooking (although filling, if too wet, may soak through skins). Cover with plastic wrap and refrigerate.
9. To boil dumplings: In a large stockpot (or a pot large enough to hold 45 dumplings), bring 6 quarts of water to boil over high heat. Carefully slide the dumplings from the baking sheet into the boiling water. Stir once to prevent sticking. As soon as the water returns to a boil, add 1 cup of cold water. When the water boils again, add another cup of cold water. Repeat 2 more times. Turn off the heat. Gently remove dumplings with a wire skimmer or slotted spoon and drain in a colander. Transfer
dumplings to a platter and serve immediately with dipping sauce. Makes about 90 dumplings.
To panfry: Heat 1 tablespoon peanut oil in a wok or large skillet over medium heat. Arrange a batch of dumplings in a single layer (do not overcrowd), pleated side up, in the pan. Add 1/3 cup cold water and cover. Cook over medium heat for 1 to 2 minutes, then reduce heat to low and cook dumplings, covered, another 8 to 10 minutes, or until the bottoms are golden brown. Remove pan from the heat. Transfer dumplings to a platter and keep warm, or serve immediately with dipping sauce.
Note: Chinese chives can be purchased at Chinese grocers.
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