A family favorite that I don't make often enough says the kids. The amounts here will fill approximately 3 packages of Jiao Zi wrappers. I split the meat filling into 3 equal portions and froze the other two portions in zipper bags for later use. One package of wrappers made about 50 Jiao Zi. You can find Jiao Zi wrappers at most Asian markets.
2 lbs lean minced pork (pork loin or other lean cut) mince or grind in meat grinder or in food processor or by hand
1 lb ground pork
1 bunch of garlic chives, chopped small
10-12 water chestnuts, peeled and diced small
1-2 tsp sesame oil
1-2 Tbsp soy sauce
2-3 Tbsp shoaxing wine
1 - 1 1/2 tsp salt
1 tsp pepper
corn flour/starch - enough to absorb extra liquid from meat and for dusting the plate you will set the wrapped jiao zi on.
Jiao Zi wrappers
water – for sealing jiao zi
In a large bowl add the lean minced pork, ground pork, garlic chives, water chestnuts, sesame oil, soy sauce, shoaxing wine, salt and pepper. Mix together with hands. Add corn flour as needed for the amount of moisture if any in the meat mixture.
Place a heaped teaspoon of filling in the center of jiao zi wrapper, spread a little water around the edge of the jiao zi wrapper, fold wrapper in half and seal by pleating the wrapper. Place folded jiao zi on plate that has been dusted with corn flour. You could also use a dumpling form that you squeeze together and it seals the dumpling.
In a large saucepan, bring water to boil. Add several jiao zi, stir immediately to keep jiao zi from sticking, return water to boil and cook for about 8 minutes. Remove dumplings from boiling water and repeat in batches until finished.
Steam Fry Method
Heat 1-2 Tbsp Oil in a non stick pan, add a single layer of jiao zi and cook for 2 minutes, making sure that jiao zi don’t stick Add 1/4 –1/2 cup water to pan, cover pan with lid and let steam for a few minutes. Then uncover pan and cook until any remaining water evaporates.
For this dipping sauce I usually leave the garlic cloves whole just smash a little with the side of the knife to release flavor into the oil. You could mince it if you want. I rarely do as time is of the essence usually, because,my hungry hoards are clamoring for their dinner.
This is a very fast cook and pour into the serving dish, quickly heating the soy and vinegar once the garlic has had a minute in the oil. Once all has been added and bubbling pour it into the bowl and enjoy with those jiao zi.
When I do have a little more time, I also mince the garlic and a small amount of chillies doing the same for a spicy sauce. I have also added minced ginger to both variations and that is nice too.
1-2 tsp oil
1-2 cloves garlic
1/4 -1/2 cup soy sauce
1/4 - 1/2 cup vinegar
In a small non stick pan heat oil and garlic then add soy sauce and vinegar. Let boil for several seconds. Take off heat and pour sauce into serving dish.