These dumplings are a traditional New Year’s treat from the northern provinces of China, and are a close relative of Jao gok potstickers. The dumplings can be filled with all kinds of meats or vegetables, but pork and leeks or chives are the traditional jiao zi filling.
1/2 lb ground pork
2 cloves of garlic, minced
2 Cups Napa (Chinese) Cabbage, shredded
1/2 Cup of chopped chives
1/8 tsp Kosher Salt
1 1/2 tsp rice wine vinegar
A sprinkle of white pepper
5 drops of Roasted Sesame Oil
Package of store-bought wonton/dumpling wrappers
See our recipe for Jao Gok (potstsickers) for the dipping sauce recipe.
Chop off and discard the white (root) part of the green chives, and mince the green parts. Mix the chives with ground pork, and add all the seasonings. Chill mixture in refrigerator for at least half an hour.
Assemble the dumplings, by putting a tablespoon (or so) of filling into the center of a wonton wrapper. Fold over the dough and pinch the edges together to make a seal. Moisten your fingertips if the dough does not want to stick to itself.
Heat a large stock pot of to boiling. Drop the dumplings into the boiling water, a few at a time, and cover the pot. When the dumplings start to float, they are fully cooked. Remove the dumplings from the boiling water with a slotted spoon, and arrange them on a warmed serving plate. Serve hot with dipping sauce.