Dumplings shui jiao

by admin on April 30, 2010

Dumplings, or shui jiao, are one of my favourite foods. They are really tasty but also the perfect food for a working couple like Chris and I, for whom both of us work shift patterns.

Living in the UK is so different to living in Taiwan. Taiwan has many 7-11 shops which are open 24 hours, night market which are open until midnight and a lot of 24 hours restaurants such as Swensens, N.Y. Bagel and Citystar 24 hours Dim sum restaurant.

Whenever I make dumplings I always make at least a couple hundred. Compared to dumplings that you can buy in restaurants here, which normally cost about £1 each, we can make 100 hundred at home for approximately £10. This works out at around 10p each.

When I’ve made the dumplings I put them in the freezer in case we run out food or feel hungry in the night or just come back home from work.

This recipe is just one of the methods of making dumplings that I have used for a very long time. It’s a very common but also basic flavour in Taiwan. Of course there are so many different kind of filling that you can put it into your dumplings such as shitake mushroom, scallops, cabbage, cucumber, chinese white chive, carrots, prawns and so on.

Maybe you can try different filling at home and you could easily create your own special kind of dumplings!

By the way, some Chinese provinces have a new year’s tradition which is when the people will eat dumplings for New Year’s Eve and sometime they will put a coin inside the dumpling. The person who has the dumpling with that coin will be the luckiest one in the coming year.

 

Ingredients:

Dumpling pastry 150 sheets (normally 1 pack dumpling pastry is 50 sheets)
Pork mince from supermarket 600g (You can also use beef mince)
Pork fat or just replace by pork belly without skin 400g (I have to say thank you for my lovely colleague and head chef who allow me to bring the pork loin side of fat home for making a lot of dumplings. Thank you so much!!)
2 spring onions, chopped finely
1 handful of dried shrimp, soak in the warm water for 15~20 minutes to soften it and chopped finely
Chinese chive 300g, chopped finely
Ginger chopped finely 30g

 

Seasonings:

3 tablespoons soy sauce
1 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
Couple pinches of white pepper

 

Procedure:

 

1.   Mix all the ingredients and seasonings evenly and leave it on aside for 30 minutes.

2.   Make dumplings as the procedures photo shows. You can use a little bit of water to help the edge of dumpling pastry to stick together.

3.   Place the dumplings onto a plate with some flour on the plate to prevent dumplings stick on the plate.

4.   Boil a big pot of water and cook dumplings in the boiling water.

5.   When the dumplings float on the top of water they are cooked and ready to be served.

(This recipe can make around 150 dumplings)

Credit: These photos were taken by Chris at: http://www.chrisradleyphotography.com

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{ 19 comments… read them below or add one }

The Lonely Radish April 30, 2010 at 4:35 am

Love the dumpling picture tutorial.

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5 Star Foodie April 30, 2010 at 4:46 am

Scrumptious dumplings! I love the filling, yum!

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5 Star Foodie April 30, 2010 at 4:47 am

Scrumptious dumplings! I love this filling, yum!

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Judy April 30, 2010 at 6:25 am

I love dumplings too! These look delicious! My mom just taught me her no-recipe gyoza but I’m going to save your recipe so I can make this for my family. :)

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Roti n Rice April 30, 2010 at 3:05 pm

Dumplings are delicious! I like the way you pleat them.

Reply

admin April 30, 2010 at 3:59 pm

Hello,
I’ve fixed the “comment” problem on my blog and I think now should be fine won’t show any error message anymore.
Thank you for your comment.
I’m really appreciate it.

Reply

admin May 1, 2010 at 10:51 am

thank you very much !

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Tricia April 30, 2010 at 8:31 pm

Great! Love these….sometimes I make them with chicken apple sausage and then season to whatever my theme of the meal is…
Thanks!

Reply

admin May 1, 2010 at 10:51 am

Hi Tricia,
Chicken, apple, sausage this combination sounds so cool I must try that sometime. Is any kind of sausage or you use some certain kind of sausage ?

Reply

I Just Love My Apron April 30, 2010 at 11:16 pm

Oh Liv, these dumplings are calling my name! I do the same when making stuff like this, I make a lot. I don’t know how to make dumpling but now I can follow your recipe!

Reply

admin May 1, 2010 at 10:49 am

Hi Tanantha,
I’m happy that my recipe helps. I hope you will enjoy it and have fun making dumplings.

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Chef Dennis May 1, 2010 at 3:21 am

I bet my girls would love to make these…..they sound delicious

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admin May 1, 2010 at 10:46 am

Hi Dennis,
I hope your girls will enjoy this dumplings however the chinese chive smells a bit strong before they been cooked. Some people might afraid of that smell lol.

Reply

Nancy aka Spicie Foodie May 2, 2010 at 2:43 pm

Dumplings are one of my favorites too, I love your recipe. I would love to try it but I’m afraid of the work of making the pastry from scratch since I can’t get them ready made.I’ll keep looking . Beautiful photos.

Reply

admin May 6, 2010 at 8:16 pm

Hello Nancy,
Where do you live? Do you have Chinese supermarket in the city you live ? Chinese supermarket usually sale Dumpling pastry. if there is no chinese supermarket around the city that you live maybe you really have to make dumpling pastry by yourself or you can try Japanese groceries because I know Japanese people eat dumplings too.

Good luck!!

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Jenny July 5, 2010 at 12:51 pm

Hi, Can you please let me know he brand or email me the picture of the Dumpling pastry that you use? I have used a couple of different ones before and they all taste like boiled dough, or they are too thick… yours look just about right … Many Thanks Jenny

Reply

admin July 5, 2010 at 11:26 pm

Hi Jenny,
I will upload the photo on my latest blog “Taiwanese deep fried chicken and sweet potato chips”. I hope this will help you a bit.

Reply

Jim August 1, 2011 at 11:14 pm

Hey! Just read your recipe and I love it. Unfortunately the picture is missing. I live in London and I am from Hong Kong. I love Wonton and Shui Jiao. I have been searching for Shui Jiao recipes and it seems to me that everyone has different idea of what is in a Shui Jiao. Can you tell me what is the main difference between Shui Jiao and Jiao Zi? And how do you wrap a Shui Jiao? Is it the same way you do with Wonton or any way you prefer? Thanks!

Reply

admin August 7, 2011 at 7:04 pm

Hi, thanks for your comment. Shui Jiao and Jiao Zi are exactly the same thing, just with different names. Both are the kind of dumplings that you boil in water but the fillings vary. I’ve just reuploaded the procedure photo but if you have anymore questions please ask.
Thanks
Liv

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