What is jiaozi (gyoza or potsticker)?
These famous small turnovers filled with meat and/or vegetables were born in the northeast of China a little more than 1,800 years ago. They were called jiaozi also known as wontons or Peking ravioli. Jiaozi consists of pasta dough, wrapping a stuffing that may be composed of different ingredients like pork, beef, shrimp or vegetables.
A Chinese proverb says: “Of all the dishes, jiaozi is the King”. The ravioli which has a special status in China, is almost always served at festive meals and especially on the Chinese New Year’s Eve meal also known as “Spring Festival”. In China, jiaozi symbolizes fortune and it is customary to prepare them shortly before midnight on New Year’s Eve and eat at midnight upon the beginning of the New Year. The Chinese then consume jiaozi, standing while exchanging wishes of prosperity and happiness.
What is the origin of ravioli?
Chinese ravioli emerged in Europe in 1875 as an Italian restaurateur returned to his native Rome after a long journey in China. He adapted the recipe to the habits and tastes of his customers and so the famous Italian ravioli that we regularly find on our plates were born. Ravioli are also very popular in Northeast Asia (Korea and Japan).
In some villages in the North of China, it is said that the jiaozi have rejuvenating miracles virtues.
The recipe of the pasta dough is included but it is possible and easiier to use pre-made wrappers that can be found in most Asian markets to make this Chinese dumpling recipe.
This recipe is validated by our Chinese culinary expert Chef Katie Chin, author of Chinese and Asian cuisine food blog ChefKatieChin.com.
Jiaozi
Ingredients
For the dough
- 1 lb flour
- 1 cup cold water (approximately)
- 2 pinches salt
For the stuffing
- A few rehydrated Chinese mushrooms (e.g. wood ears)
- A handful of fresh bean sprouts
- 1 carrot , shredded
- 1 lb ground beef
- 1 tablespoon sesame oil
- 1 stalk lemongrass
- 1 (1-inch) piece fresh ginger , grated
- ½ cup soy sauce
- 1 bunch cilantro
Instructions
Dough
- Mix the flour and salt. Add a little water and form homogeneous dough, not too soft. Do not add more water than necessary.
- Let the dough rest at least 45 minutes covered with a cloth in a dry place.
- Generously flour dough. Roll it in the pasta machine (ravioli position) and form very thin and wide strips that you will need to cut with a round cookie-cutter (ideally about 3-inch/8cm diameter).
Stuffing
- Slightly brown some green onions in a little oil and then add the stuffing ingredients in the order indicated above. Cook at high temperature just enough time to reduce the liquid, stirring constantly.
- Stuff raviolis (stuffing must be cold) and place them on a floured surface.
- To close the raviolis, you can use some cornstarch diluted in water.
- Place a little less than a tablespoon of filling in the middle of the wrapper. Fold the wrapper in two to form a semi-circle and pinch it at half point at the top.
- Pinch the wrapper over twice on each side of the initial middle pinch by folding about ¼ inch (5mm) of the wrapper. You will end up with 5 pinches therefore forming a fan-shaped dumpling.
- Three cooking modes are possible:-Steamed (zhēngjiao)
- Boiled (shuijiao)
- Fried (guotiē) - You can choose to consume the jiaozi by themselves or in a broth of meat or chicken.
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Peter Peverelli says
I like this site, very well designed and laid out. In case you want to know more about the technical aspects of the industrial production of jiaozi see: http://chinafoodingredients.wordpress.com/2013/11/06/what-on-earth-are-dumplings/
Vera Abitbol says
that’s great ! good idea Peter !
Meredith Jones says
Voting for this as one of my favorites because these look yummy!
Peter says
I always used wonton wrappers but I wanted to try to make my own. Thanks so much for sharing the recipe for the pasta dough. Quite easy indeed. I made a large batch and froze it for later use
Ken says
Jiaozi (饺子) and wontons (馄饨)are not the same. And your story about them being carried to Italy by some 18th century anonymous chef is a long-since debunked myth. There first recipe published in England for ravioli in th 14th century. They existed in Italy long before that.