Chef Shirley Chung & Her Dad Make Traditional Chinese Dumplings from Scratch - Recipes

Chef Shirley Chung & Her Dad Make Traditional Chinese Dumplings from Scratch

These traditional Chinese dumplings span generations! Chef Shirley Chung and her father, Alvin, reminisce on food, family and culture as they make jiaozi from scratch.

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Jiaozi Wrapper
1 cups all purpose flour
1 cup water, room temperature
2 teaspoons salt 2

1. In a stand mixer, combine all ingredients. Mix on speed 2 for 6 minutes, until the dough is formed and smooth. Cover the dough with plastic wrap and rest for 30 minutes. Portion the dough into 3/4 ounce small balls, and roll them out into discs with a rolling pin.

Jiaozi Pork Filling
2 cups pork shoulder, ground 3 ounces soy sauce
3 ounces Shaoxing wine
1 1/2 ounces oyster sauce
2 teaspoons sesame oil
1 egg
5 tablespoons ginger, minced
2/3 cup scallions, chopped
2 ounces lard or canola oil
Chiangkang black vinegar, for serving
Chili oil, for serving

1. In a large pitcher combine oyster sauce, shaoxing wine, and soy sauce. Whisk mixture together well. Place the ground pork in a large mixing bowl, and slowly add the seasoning liquid into the ground pork, making sure to stir in one direction.
2. Next, add ginger and scallions, mixing until everything is fully incorporated. Add eggs and sesame oil slowly until the filling is fully emulsified.
3. If you are using lard, make sure the lard is melted. Add lard or canola oil into the...
Fuente de la noticia: tastemade
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