Hui Style Lamb Jiaozi Chinese Dumplings Recipes

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HUI-STYLE LAMB JIAOZI (CHINESE DUMPLINGS)



Hui-Style Lamb Jiaozi (Chinese Dumplings) image

The Hui minority in China is Muslim, naturally they don't eat pork like the Han Chinese. Because of this they make all kinds of delicious foods with lamb. I ate these in Xi'an and in Beijing. They can be served Chinese style on a plate, or in a bowl of the broth they're boiled in, topped with cilantro and chopped green chilis.

Provided by Spicy Little Sister

Categories     Chinese

Time 1h10m

Yield 100 dumplings, 8 serving(s)

Number Of Ingredients 9

1 lb ground lamb or 1 lb ground goat meat
1/4 lb minced lamb fat or 1/4 lb goat fat
4 green onions, chopped finely
10 garlic cloves, chopped finely
4 green chilies, chopped finely (jalapeno's are best)
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon soy sauce
100 dumpling wrappers

Steps:

  • Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
  • Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
  • Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
  • Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.

Nutrition Facts : Calories 1473, Fat 33.7, SaturatedFat 13.9, Cholesterol 92.9, Sodium 4195.9, Carbohydrate 236, Fiber 7.9, Sugar 1.4, Protein 49.8

JIAOZI DUMPLINGS



Jiaozi Dumplings image

Provided by Mary Kate Tate

Categories     Pork     Appetizer     Lunar New Year     Party     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 60

Number Of Ingredients 12

Filling
2 1/2 cups minced napa cabbage
1/2 teaspoon salt
11 ounces ground pork
2 tablespoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/2 cup minced green onions, green and white parts
1/8 teaspoon freshly ground black pepper
About 60 round Dumpling Wrappers (purchased premade, or see sub-recipe )
Chinese black rice vinegar, for dipping

Steps:

  • To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
  • In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
  • To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
  • Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.

JIAOZI



Jiaozi image

These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories     Pork

Time 1h35m

Yield 50 dumplings

Number Of Ingredients 12

1 lb fresh ground pork, not too lean
1 tablespoon light soy sauce
1 1/2 teaspoons salt
1 teaspoon shaoxing rice wine
1/2 teaspoon sesame oil
3 1/2 ounces cabbage, very finely chopped
2 teaspoons finely chopped fresh gingerroot
2 teaspoons finely chopped scallions
1/2 teaspoon white pepper
50 round wonton skins, about, 2 3/4 inches in diameter
all-purpose flour, for dusting
chili or soy dipping sauce, to serve

Steps:

  • To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
  • To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
  • To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
  • To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.

Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 0.7, Cholesterol 9.3, Sodium 142.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 3.2

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