Jiaozi are steamed or fried Chinese dumplings that go by a variety of names, including gyoza or potstickers. They are made with a delicate pastry wrapper that is traditionally filled with meat and/or vegetables. Having lived in China for 5 years, I’ve been able to learn the technique for rolling these cute little dumplings as well as rustling up an array of fillings.
This recipe is made of ‘egg’ and chives – the egg consisting of scrambled tofu. These bad boys can be enjoyed for breakfast (which is common practice in China) or for lunch and even dinner. Perfect with chilly oil or brown vinegar.
Why is this Good for Me?
- Chives contain Vitamins A and C. Vitamin A is a lipid-soluble vitamin which is essential for low-light vision as it must combine with the protein opsin to form rhodopsin, a molecule that is necessary for this function. It also plays other roles in supporting our reproductive and immune systems. Vitamin C is a water-soluble vitamin that helps to build new tissues and also support our immune system. In addition, it is a potent antioxidant that can help to protect our bodies against damage from oxidative stress, which is caused by unstable elements called free radicals.
Questions about Jiaozi
How to make Jiaozi
To make Jiaozi, start with the filling. Crumble a block of firm tofu in a frying pan. Cook for around 5 minutes until liquid has reduced. Add ginger, turmeric, sesame oil and chives and cook another 1-2 minutes then remove from the heat and allow to cool. Place a heaped teaspoon of filling(when cold) in the centre of each wrapper and roll up by shaping first into a half moon and pinching the top. Poke the corners inside at each end then bring one side out from both ends and pinch down, using a little water as glue. It sounds more complicated than it is! Place in a steamer (or boil) for 10-15 minutes. Serve with brown vinegar or chilli oil.
What are jiaozi?
Jiaozi are Chinese dumplings made of a thin pastry wrapper which is filled with various ingredients such as meat and/or vegetables. They are usually steamed, boiled or fried and are normally eaten for breakfast. They are also known as potstickers in western counries. In Japan they are known as gyoza.
Jiaozi Substitutions
- Gluten-free dumpling wrappers can also be used, including those made from glutinous rice flour.
- Any filling can be added to the dumplings, such as spicy peppers and tofu, pickles or fried cabbage.
- The Chinese dumplings can be steamed or boiled.
- Once they are cooked via steaming or boiling, the dumplings can also be lightly pan-fried to obtain a crispy texture outside – check out my Chinese Fried Dumpling recipe for the crispy fried version with a spicy filling.
These Jiaozi are…
- Springy
- Chewy
- Flavoursome
- Made with tofu
- Eggless
- Dairy-free
- Gluten-free (if made with gluten-free wrappers)
- Vegan
- Plant-based
Shopping List
Food
- 390g firm tofu
- 6 spring onions
- 1 tbsp crushed ginger
- 2 tbsp sesame oil
- ¼ tsp turmeric
- 30 dumpling wrappers
Equipment
- Saucepan and/or frying pan
- Bamboo steamer
- Teaspoon
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Jiaozi
Ingredients
- 390 g firm tofu
- 6 spring onions
- 1 tbsp crushed ginger
- 2 tbsp sesame oil
- ¼ tsp turmeric
- 40 dumpling wrappers can be gluten-free
- Salt to taste
Instructions
- To make the filling, crumble the block of firm tofu in a frying pan.
- Cook for around 5 minutes until liquid has reduced.
- Add the ginger, turmeric, sesame oil and chives and cook another 1-2 minutes then remove from the heat and allow to cool.
- Place a heaped teaspoon of filling(when cold) in the centre of each wrapper and roll up by shaping first into a half moon and pinching the top. Poke the corners inside at each end then bring one side out from both ends and pinch down, using a little water as glue. It sounds more complicated than it is!
- Place in a steamer (or boil) for 10-15 minutes.
- Serve with brown vinegar or chilli oil.
Notes
- Gluten-free dumpling wrappers can also be used, including those made from glutinous rice flour.
- Any filling can be added to the dumplings, such as spicy peppers and tofu, pickles or fried cabbage.
- The Chinese dumplings can be steamed or boiled.
- Once they are cooked via steaming or boiling, the dumplings can also be lightly pan-fried to obtain a crispy texture outside.
Nutrition
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[…] be precise. I found the sealing quite tricky at first, for both buns and dumplings (which I have a recipe for too). Even when I figured it out, my mate’s grandmother was making these bad boys at three […]