Shui Jiao (Boiled Dumplings)
Gachi Chinese dumplings don't bake! Extremely thick soup dumplings with skin
Description
In Northern China, 'Jiaozi' strictly means boiled dumplings. Unlike thin Japanese wrappers, these have thick, chewy, handmade dough meant to be eaten as a staple carb, not a side dish.
Restaurants serving Shui Jiao (Boiled Dumplings)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour(for wrappers)
- Minced pork
- Cabbage(or Celery/Chives)
- Ginger
- Sesame oil
- Soy sauce
Instructions
- [Authentic Recipe]
- Blend bread and cake flours, knead with just water into a firm dough, and let rest.
- To minced pork, add salt, soy, sesame oil, and grated ginger. Vigorously stir in one direction while slowly adding scallion-ginger water until the meat becomes sticky and emulsified.
- Fold in finely chopped, squeezed-dry cabbage, celery, or chives to finish the filling.
- Roll the dough into small discs, ensuring the center is thick and the edges are paper-thin.
- Stuff generously, seal tightly, and boil in a massive pot, adding cold water periodically until they puff up and float.
Learn more Spice, substitutes, tips
Key spices
None(Eaten with black vinegar dip)
Substitutes at Japanese supermarkets
Store-bought thick dumpling wrappers
Pairing
Black vinegar & julienned ginger / Raw garlic
Trivia
[Trivia] At Gachi Chuka spots, raw garlic cloves are often on the table. Biting a dumpling, then taking a raw crunch of garlic is the authentic Northeastern way.
Eating tips & etiquette
[Unique Eating] Eating them 'with rice' like in Japan is unthinkable in China. The thick wrappers make them a 'staple carb' themselves. Eaten endlessly dipped in black vinegar.
Allergen
Wheat, Pork, Soybeans, Sesame