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Steamed Dumplings - Jiao Zi


Number of Servings: 4 dozen
Prep Time: 2 hours Skill Level: Expert


4 leaves Chinese cabbage
2 scallions
2 chinese black mushrooms
1 tablespoon soy sauce
2 teaspoon cooking sherry
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon cornstarch
1 lb. lean ground pork
1 package prepared "Jiao Zi Pi" dumpling wrappers (available in Asian shops and specialty food stores)


1. Finely chop the cabbage, scallions, black mushrooms and transfer to a mixing bowl.
2. Add soy sauce, sherry, salt, cornstarch and pork. Mix until smooth and well blended.
3. Place wrapper on clean surface and add filling by heaping teaspoonfuls into the center.
4. Fold up the wrappers and form into crescents. Moisten inside edges with a little water, and press them together forming pleats to seal. Make sure they are well-sealed.
5. Bring a large pot of water to boil and carefully drop in dumplings.
6. When water resumes boiling, add 1 cup of water to cool. When the water resumes boiling again, add another cup of cold water to cool. Repeat this process one more time. When the water boils for the third time, the dumplings will be done.
7. Serve immediately with favorite dipping sauces.

Helpful Hints:

IMPORTANT: These take some practice to get right. Seal the dumplings properly before boiling or they will lose their filling as they cook. Do not let water come to a full boil or dumplings will explode!

If you cannot find the Jiao Zi Pi you can use wonton wrappers, but they are not really made for these dumplings.

Submitted By :

Larry W


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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