Our Homemade Vegetable Dumpling Recipe. The dryer the cabbage the better. In a food processor, combine remaining ingredients and process until it forms a paste with no big visible chunks of meat. We use a combination of vegetables, including carrots, cabbage, and mushrooms to create a vegetarian filling that is hearty and flavorful. This recipe includes a homemade dumpling dough and ground pork or meat and vegetable filling, as well as instructions on how to assemble and boil the dumplings. Roll edges slightly to seal in filling. And, the great thing about this recipe is that jiaozi dumplings can be used to make boiled dumplings or potstickers. Chinese dumplings (jiaozi) are a rather popular dish during the Chinese New Year season but are also a fun and delicious appetizer, dinner food, and snack to enjoy any time of year. I like to think that after 20 years, all those meals finally inspired the recipe for these super-easy to make pork and cabbage potstickers. Drain cabbage and mix with meat mixture. In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed. https://www.sbs.com.au/food/recipes/chinese-pork-and-cabbage-dumplings Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. For the filling, you can pretty much use anything you want: ground pork is the most common ingredient, but you can also fill these jiaozi dumplings with beef, chicken, shrimp, vegetables, or a filling of different combinations. Of course, the gyoza were great and something about the texture of the filling was really appealing. Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape. On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. All you need is dumpling skins, ground pork, napa cabbage … I love Chinese jiaozi as they are so versatile. Refrigerate until ready to use. Pork and Chive Jiaozi. This year the 2016 Chinese New Year falls on February 8th and is the ‘Year of the Monkey’. Finely chop cabbage, transfer to a bowl and reserve to release excess moisture. It definitely doesn’t leave you missing the meat! In a bowl, mix all the ingredients except chicken stock, oil, and gyoza wrappers. Chinese dumplings or jiaozi is a staple in many parts of China, especially northern China. https://cooking.nytimes.com/recipes/1020467-pan-seared-gyoza https://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html https://www.thekitchn.com/recipe-classic-chinese-dumplings-jiaozi-228007 On February 8th and is the ‘ Year of the Monkey ’ definitely doesn ’ t leave you the. A combination of vegetables, including carrots, cabbage, and mushrooms to create a filling... 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