Boiled Dumplings (Shi Jiau Dz) Recipe
Servings: 1
Ingredients
- 1 lb grnd pork
- 1/4 c. soy sauce
- 1/4 c. water
- 2 lb tzukini
- 1/2 c. minced green onions
- 1/4 c. minced ginger
- 3 c. all-purpose flour
- 1 c. cool water
- 1/2 c. flour to prevent sticking during kneading
- 1 x bowl for mixing the filling
- 1 x bowl for mixing the skin
- 1 x big board for kneading the skin
- 1 x rolling pin to make the skin
- 1 x big pot to boil the dumplings
- 1 x colander
- 1 x skimming spoon
Directions
- Filling: Chop the tzukini, add in 1 tsp. 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 in flour and water and knead into a smooth dough. Let is stand for 10 min. Roll the dough into a long baton-like roll and cut it into small pcs. 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 c. water and add in dumplings; stir to prevent dumplings from sticking together. Bring up to a boil, add in 1/2 c. cool 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.
- Comments: If using ready-made skins, seal the edges of the skins with water.
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