Friday, 2 May 2008

Jiaozi, Gyoza, Mandu, 餃子, 扁食, 水餃, 蒸餃, 煎餃, 鍋貼

Jiaozi 餃子is one of the major food eaten during chinese new year especially in northern china.Jiaozi is typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. It can be steamed 蒸餃, boiled 水餃, shallow fried 煎餃 or even fried-steamed 鍋貼. Gyoza is japanese version jiaozi which is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil and wrapped into thinly-rolled dough skins, then pan-fry for crispy skin before adding water and seal the lid to 'pan-fry-steam' and it is similiae to chinese guotie 鍋貼. Mandu is korean version which include pork, beef, cabbage, squash, cellophane noodles and kimchi and mainly deep fried for lighter- crispier texture.

Source: Chan Chen Hei Cookbooks

600g flour
a pinch of salt
300ml water
115g cornflour
180g chopped prawn
300g mince pork
20g chopped chinese celery
20g chopped spring onion/ scallions
10g chopped chinese mushroom (soak till soft first)
10g chopped black fungus (soak till soft first).
20g chopped carrots
20g chopped bamboo shoot
a pinch cornflour
sesame oil
chili oil (optional)


1. Combine the filling except cornflour, then add seasoning and finally cornflour. Set aside.
2. Dough: Mix the skin ingredients and knead till smooth, divide into 24 equal pieces. Roll each out into thin, round shape, dust with cornflour to prevent sticking.
3. Wrap the filling, fold into half moon shape, enclose it and press the edge to seal.
4. Cook the dumpling in water or superior stock.


1. You may steamed it or pan fry it or even fry-steam.
2. Serve with some shredded ginger with black vinegar.

1 comment:

Chrystal said...

wow ..did you make your own skin? So impressive. I use storebought :P