Shandong Pork and Fish Dumplings (jiaozi)

 

This recipe for pork and fish dumplings Jiaozi comes from the Northern provinces of China, where dumplings are the star of every family’s Chinese New Year’s Eve celebration. The mix of pork and fish is a wonderfully savory combination, with a mild flavor and texture that makes these dumplings pillowy soft inside.

What you will need

6 cups all-purpose flour

2 cups water (slightly less for those in humid climates)

2½ pound mackerel (should yield about 19 ounces of fish meat)

12 ounces ground pork (can also substitute ground dark meat chicken)

3 ounces Chinese garlic chives, finely chopped

1½ teaspoons salt

3 tablespoons vegetable oil

2 tablespoons sesame oil

½ teaspoon ground white pepper

¼ teaspoon ground Sichuan peppercorns

½ teaspoon sugar

¼ cup Shaoxing wine

3 tablespoons light soy sauce

1¼ cup cold water

3 tablespoons finely minced ginger

¼ cup minced scallions

2 cloves garlic, minced

1 tablespoon light soy sauce

1 teaspoon water

½ teaspoon homemade chili oil

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