Jiaozi, a type of Chinese dumpling, is a traditional symbol of wealth and good fortune. The filling can be made with pork, chicken, beef, shrimp, or vegetables, and the dumplings are often boiled or steamed. Wrappers can be purchased pre-made or made from scratch using flour, water, and salt.
A staple of Chinese New Year festivals, jiaozi is a type of Chinese dumpling, usually filled with meat. Traditionally symbolic, these dumplings are said to represent wealth or good fortune, depending on their shape and filling. They are often served with soy sauce or black vinegar-based dipping sauce. These dumplings can be made at home or found frozen at specialty food stores.
Thinner than wonton skins, jiaozi wrappers can be purchased pre-made or made from scratch using flour, water, and sometimes salt. When making the wraps from scratch, the flour and water are kneaded together for 20 to 30 minutes, then rolled into a cylinder shape about one inch in diameter. Once rolled, it should be cut into 0.6cm (1/4 inch) long sections, then flattened with a rolling pin. Alternatively, the dough can be rolled out into one large sheet and a circular cookie cutter can be used to cut out individual jiaozi wrappers. If the dough is not used immediately, it should be covered with a damp cloth to prevent it from drying out.
Most commonly the filling of jiaozi is pork, but chicken, beef, or shrimp may also be used. For vegetarian versions, vegetables can completely replace the meat. When using beef or pork, the meat should contain enough fat for extra flavor, but not too much for the fat to seep out of the dumpling. The meat is normally mixed with chives, rice wine, salt, white pepper and sesame oil. The filling may also include cabbage, bamboo shoots, garlic, coriander, ginger or soy sauce, depending on the recipe.
After mixing the filling, some recipes suggest placing it in the refrigerator for at least 30 minutes to help the flavors combine. While many recipes provide instructions for making the wrappers first, it may take longer to prepare the dough while the filling is sitting in the fridge. However, not all recipes suggest allowing the filling time to blend the flavors, so this step is optional.
Once the wrappers are cut and the filling is prepared, a spoonful of filling is placed into each jiaozi wrapper and then the wrapper is folded over and sealed tightly. The dumplings are formed into a crescent shape, by gently pressing an index finger into the center of the closed dumpling, or into a circular or ingot shape, by bringing the ends together. The shape of the ingot resembles a type of Chinese coin and is therefore said to symbolize wealth.
Dumplings are usually boiled in a pot of water. They are done when they float to the top and stay floating. Steaming in a bamboo basket is another cooking option.
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