Chinese Dumplings
Jan 24th, 2009 by admin
Gong Hei Fat Choi! Chinese New Year is just round the corner and everyone seems to be busy planning and preparing food to celebrate this special occasion. Rather than invent something new, I thought I’d re-introduce three of the most popular posts on World Foodie Guide, seeing as so many people are searching for Chinese dumplings or jiaozi recipes.
It’s traditional for Chinese families to get together to make dumplings (it requires many pairs of hands to make so many dumplings!) and catch up with each others’ lives while making them. The shape of the dumplings is also symbolic of wealth and prosperity as they are said to resemble ingots from old China. Dumplings are eaten throughout the year, not just for Chinese New Year. And home-made is best!
Today was a first for me. I used to eat boiled jiaozi regularly when I lived in Beijing in the mid-90s, and also made them with friends. But I’ve never before attempted to make the wrappers without any help. Last year the vegetarian husband and I started to make steamed and pan-fried dumplings, which were a success, but using only shop-bought wrappers. So I decided to make both boiled and pan-fried dumplings using home-made wrappers, with the traditional minced pork and cabbage filling.
It took two hours from start to finish, and it would have been much more fun with family or friends. But I overcame my fear of making dumpling wrappers, and learnt a lot in the process. I hope these posts will help you make many delicious dumplings for both Chinese New Year and to enjoy during 2009.
Now that I’ve made all three types – boiled, steamed and pan-fried – I have to say that I still prefer pan-fried. It’s the least healthy option, but the most delicious…!
- How To Make Chinese Dumplings or Jiaozi – how my mother boils dumplings filled with pork and cabbage, using home-made wrappers. These can also be pan-fried
- How To Make Chinese Steamed and Pan-fried Dumplings – how we make steamed and pan-fried dumplings with vegetarian fillings, using shop-bought wrappers
- What Are Chinese Dumplings or Jiaozi? – a summary of the many different types of Chinese dumplings that you can find
See more Chinese recipes on World Foodie Guide
Please leave me a comment if you have any questions or tips!
I prefer pan-fried dumplings too, naturally!
Kung hei fat choi
Ah, you cook your filling?
And I too love the pan fried potstickers! Alas, due to lack of time, I bought a bag of frozen ones today!
Yum! Your dumplings look totally delicious! I must have a go at making them. I’ve never made fried ones but I love them. Very impressive with the home made wrappers too – perhaps I’ll work up to that bit
I prefer boiled always! Not only does it take much, much less effort, it reminds me of that lovely Chinese New Year story I was told when I was growing up about a poor family who was kind enough to share some dumplings with a beggar… the pot kept producing dumplings all night because it turned out their kindness was for a God-in-disguise who had lost their way and blessed the family for their generosity.
Happy New Year!
Gong Xi Fa Cai!!
Gong Hey Fatt Choy!!
Love your piece, great photo. Our February issue has a feature article on dumplings. Sign up for our email list so you don’t miss it.
HYL, as per usual with the great pics and wonderful write up; which is a lot more than I can say for Ken Hom’s embarrassing escapade on-
http://www.bbc.co.uk/iplayer/episode/b00h6sd9/Saturday_Kitchen_24_01_2009/
That man worries me, is he for real?
Anyway, Kong Hei Fatt Choy.
Lizzie – hurray for pan-fried!
Su-Lin – ditto! Yes, I cook my fillings. That way, the dumplings are doubly tasty and I don’t have to worry about uncooked fillings plus overfried wrappers. Try it next time!
Helen – you must try! It was my first time to make the wrappers, as I’m usually too lazy and buy them.
Lily – boiled!? I love that story, thanks for sharing it!
Adel – same back to you, thank you very much!
The Gourmet Girl – thanks for letting me know about the Feb feature, look forward to reading it.
Fat Les – I laughed when I read your comment. I had no intention whatsoever of making dumplings over the weekend until I watched Ken Hom’s terrible attempt at making them, which inspired me to rush out, buy some pork and make my own! His were so ugly and I thought to myself, mine always look prettier.
Thanks for all your comments and Gong Hei Fat Choi!
Helen Yuet Ling
xin nian kuai le! I wish I’d made my own dumplings to celebrate, but alas, I had only some store-bought frozen ones from Loon Fong, and tonight I’ll revisit that dive on Bethnal Green Rd, Gourmet San.
American in London – xin nian kuai le to you too! Read your review of that dive you refer to – food looks rather tasty!
Helen Yuet Ling
definitely prefer the pan-fried! yumyum… i want some mince meat with pak choi ones….