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Boiled Dumplings - {Shi Jiau-Dz}


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  • 1 pound ground pork
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 pounds tzukini
  • 1/2 cup chopped green onions
  • 1/4 cup chopped ginger
  • SKIN:
  • 3 cups all-purpose flour
  • 1 cup cold water
  • 1/2 cup flour to prevent
  • sticking during kneading
  • TOOLS:
  • 1 bowl for mixing the filling
  • 1 bowl for mixing the skin
  • 1 big board for kneading the skin
  • 1 rolling pin to make the skin
  • 1 big pot to boil the dumplings
  • 1 colander
  • 1 skimming spoon


Servings 1


Step 1

Filling: Chop the tzukini, add 1 teaspoon salt and let sit for 1 minute, squeeze out the excess water. Mix the squeezed tzukini and pork and the rest of the materials well in a bowl.

Skin: In a bowl add flour and water and knead into a smooth dough. Let is stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into small pieces. Use a rolling pin to roll each piece to a thin circle. Place filling in each flattened piece of dough. Fold dough over stuffing and crimp edges closed.

Boil: Boil 10 cups water and add dumplings; stir to prevent dumplings from sticking together. Bring up to a boil, add 1/2 cup cold water, and bring up to boil again (three times). Use big skimming spoon to scoop up the dumplings into the colander; drain the water out.

Serving: Use soy sauce, vinegar, sesame seed oil, and a lot of garlic.

This recipe yields ?? servings.

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