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Steam Fried Dumplings (Jiaozi)

Dumplings are probably one of the most versatile food things out there. It seems like you can find dumplings (in some shape or form) in most cuisines around the world. Thus, the list of variations is endless: sweet, savoury, different kinds of dough, fried, steamed, and, and, and. In fact, the Wikipedia article about dumplings looks like a worthy challenge: Try all the dumplings. Maybe (probably?) someone’s done that already.

Dumplings in Hong Kong

In 2012 I spent 6 months living and studying in Hong Kong. It was an amazing time and I have so many fond memories of this crazy wonderful city to look back to. There were lots of exchange students from all over the world. One night, a couple of locals took us to Mr Wong‘s in Mong Kok. It was an all-you-can-eat and all-you-can-drink place in a small alley. It looked a bit dodgy and as a tourist I would have probably walked past without noticing. However, it was absolutely fantastic! The food was good, the drinks were plenty and Mr Wong is a bit of a legends among exchange students ;)

I found a video on YouTube that captured the atmosphere of the place:

[Funnily enough this was posted only a few weeks after I left Hong Kong ;)]

Anyway – back to the food! You may be wondering I’m going on about a small restaurant in Hong Kong? The reason is that it was Mr Wong who served me the jiaozi that inspired me to try this dumpling recipe!

Ginger_and_Olives_German_Girl_Cooks_Vegetarian_Dumpling_Recipe

I’ve had dumplings before, usually either steamed or (deep) fried. However, the consistency of these dumplings was so much nicer! After a few attempts at home I came up with the perfect solution: steaming and frying the little dough bags!

A good dumpling tastes fresh so it’s always best to make the dough from scratch and to use fresh ingredients. Also, I went for a vegetarian filling of spring onion, green paprika, soy bean sprouts and pak choi. If you’re looking for filling inspiration just have a quick search for “jiaozi filling” and you’ll find lots of tasty suggestions.


Print Recipe
Steam Fried Dumplings (Jiaozi)
Course Main Dish
Cuisine Asian, Chinese
Servings
people
Ingredients
Dough
Other
Course Main Dish
Cuisine Asian, Chinese
Servings
people
Ingredients
Dough
Other
Instructions
  1. Take a large bowl and add the flour mixed with a dash of salt. Form a little well in the middle and add the oil. Stir the the hot water. Knead until you get a smooth dough. You may need more than 10 tbsp of hot water but be careful to only add one tablespoon at a time so the dough doesn't get mushy. Knead the dough for about 5 minutes and wrap in cling film. Let it rest in the fridge while you move on to the filling.
  2. With a sharp knife, cut pak choi, soy beans, green pepper and spring onions into small pieces. Put some of the spring onion aside for later and add the rest of the ingredients to a large bowl. Season with one tablespoon of oyster sauce and one tablespoon of hoisin sauce.
  3. Take the dough out of the fridge and evenly divide into 13-15 (if you're cooking for 2) small pieces.
  4. Take a sieve and add the filling. It is very important that the liquid can drain, otherwise the dumplings will fall apart later.
  5. Take one piece of dough, roll out and add one tablespoon of the filling. Fold over and tightly press the ends together. Repeat until you run out of either dough or filling. Make sure you place the dumplings apart from one another so they don’t stick to one another.
  6. Take a pot of water and bring to boil, then reduce the heat. Place some baking paper on each layer of your steamer basket and add the dumplings. Again - it's really important to leave enough room between the dumplings so they don’t stick to one another. They’ll expand a little, so watch out ;) Steam the dumplings for 7-10 minutes, until the dough looks paler than before and feels soft.
  7. Now take a large non-stick frying pan, place over medium heat and add one tablespoon of sesame oil. Gently fry the dumplings for 3-5 minutes from each side.
  8. Arrange the dumplings on a large plate, sprinkle with spring onion and serve with soy sauce.
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2 Comments

  1. Dumplings are my weakness… and these sound absolutely delicious! Can’t wait to try them xx

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