Chinese dumplings (Jiaozi) - 饺子 Print
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Friday, 01 August 2008 12:14
Dumplings (or Jiaozi - 饺子) are small pockets of dough filled with vegetables and/or different kinds meat. Dumpling can be boiled, steemed and sometimes fried. The most common fillings are:
  • Zhurou baicai (pork and cabbage)
  • Zhurou dacong (pork and onion)
  • Yangrou dacong (mutton and onion)
The bigger version of dumpling are a bun size pockets of thicker dough called “bao zi”. The fillings are pretty much the same.


On the Table
On typical Chinese restaurants you should find the following on the table:
  • Soy sauce
  • Vinegar
  • Hot pepper sauce
  • Garlic (not always)


Tip
What I like to do is to take a bit of garlic, grind it, add a few drops of vinegar and mix it hard until it becomes smooth. Then add soy sauce and hot sauce as you like and mix it again. What you have there is a great sauce to dunk your dumpling or bao zi in.

 

 

Chinese Dumplings - Jiaozi

 

The best Chinese Dumplings (with mutton and onion filling) can be found at the famous Antiques Market in Beijing. There are many old traditional restaurants on that street and you can enjoy the view of old Chinese streets while eating.

Anyone who can't wait to eat some: there are also deep frozen Dumplings available in every supermarket in Beijing. But of course those aren't as good as those in restaurants or self made Chinese Dumplings.

Chinese Dumplings are not very hard to make yourself either. Here are some easy recipes which show you how to make dumplings step by step. Enjoy!

Last Updated ( Thursday, 11 September 2008 06:42 )