Chinese Pork and Shrimp Dumplings (Jiao Zi)

Chinese Pork and Shrimp Dumplings (Jiao Zi)

Ingredients

For the dough:

- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading OR

For the filling:

- 2 cups finely chopped napa cabbage

- Kosher salt

- 12 oz. ground pork

- 8 oz. peeled, deveined shrimp, coarsely chopped

- 3 medium scallions, thinly sliced

- 3 large cloves garlic, minced

- 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry

- 1-1/2 Tbs. grated fresh ginger

- 1 Tbs. soy sauce

- 2 tsp. toasted Asian sesame oil

- 1/2 tsp. granulated sugar

- Freshly ground black pepper

To finish the dumplings:

- Vegetable oil, as needed (for pan-fried dumplings)

- Kosher salt, as needed (for boiled dumplings)

- 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Scallion-Soy Dipping Sauce

Ingredients

- 3 Tbs. soy sauce

- 1 Tbs. rice vinegar

- 1 tsp. granulated sugar

- 1/2 tsp. hot chile oil or toasted Asian sesame oil

- 1 small scallion, thinly sliced

Preparation

- In a small bowl, combine the soy sauce, vinegar, and sugar. Stir until the sugar is completely dissolved and then stir in the oil and scallion.