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Chinese dumpling or Jiaozi (餃子) is one of the traditional yet popular Chinese dishes prepared during the festive season of Chinese New Year. Maybe not for the Malaysians, but for Chinese (especially from Northern part of China) or Taiwanese, this dish is usually served during the Chinese New Year Eve or some other family get together occasions. This is because the dumpling is shaped like a yuan bao (元寶), a traditional money used during the Ming Dynasty, that means good luck, wealth and prosperity.

Being born and raised in Malaysia, I never have dumplings really. Until I attended  university in the United States, my Chinese and Taiwanese friends would make these delicate dumplings for me. And I must say once you’ve tried it you will love it. This Chinese Lunar New Year falls on the 14th of February which is also the Valentine’s Day. You can learn to make this recipe ahead and prepare for your family or loved ones just in time.

There are different kinds of Jiaozi, depending on the meat and vegetables fillings, such as pork, beef, chicken, shrimp, fish and vegetable dumplings. Among them, the popular ones are ground pork with cabbage, ground pork with leek, pork with shrimp, and fish dumpling. You can always create your own combination based on your preference. Then the dumplings can be prepared in three different ways, boil, steam or pan fried which is the pot-stickers (鍋貼).

Today I have prepared the pork with cabbage boiled dumpling. One important thing is you want to marinate the ground pork with seasoning ahead of time. In order to maintain the juiciness and tenderness of the ground pork, remember to keep stirring them in one direction until they become sticky and tender. Another important thing is to prepare the dipping sauce, which consist of soy sauce and vinegar that makes it a very appetizing dish.

Ingredients:
1 package of Jiaozi wrapper (50 pieces)

For the filling:
3/4 lb of ground pork
2 tbsp soy sauce
2 tbsp shaoxing wine (紹興酒)
2 tbsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
1 1/2 cup of napa cabbage (chopped finely)
1 inch ginger (minced finely)
4 clove garlic (minced finely)
2 stalks scallion (chopped finely)

For dipping sauce:
2 tbsp white vinegar or black vinegar
2 tbsp soy sauce
1/2 tsp sesame oil
some thinly slice ginger or minced garlic based on preference

Cooking Method:

1. Prepare the filling ingredients, add the soy sauce, wine, sesame oil, salt and white pepper to the ground pork, mix thoroughly. Stirring in only one directionuntil ground pork becomes sticky and tender. Marinate for half and hour or above.
2. Add the remaining ingredients of chopped vegetables, ginger, garlic and scallions into well marinated ground pork, stirring in the same direction, and mix well.
3. Place a piece of wrapper on your palm, scoop one spoonful of filling in the center of the wrapper.
4. Wet dabs of water on the edges of the wrapper, then fold over into half. Crimp the edges together to seal. Make sure your dumplings can stand flat that makes a perfect fulfilling piece of dumpling.
5. Bring a large pot of water to a boil, put 1/3 of dumplings into the boiling water. Bring the water to boil and add a cup cold water, cover. Repeat until the third time the dumplings come to a boil.
6. Remove and drain in a plate. Repeat with the other 2 batches of dumplings.
7. Serve with dipping sauce.