Dumplings/ gyoza/ jiao zi: Part IV – Cooking

Dumplings - gyoza style

There are many ways to cook dumplings – the easiest is boiled (jiao zi), or part fried/ steamed (gyoza), you could also deep fry, or steam. Grilling is pretty difficult cos the damn things stick and leak.

Serve with a dipping sauce. This could be soya sauce, or I prefer a 1:2 mix of soya sauce and rice wine vinegar. Add some chopped fresh chillies for flavour. If deep frying dumplings, chilli sauce is yummy.

To make jiao zi (beijing style dumplings)

Boil a large pot of water.
When the water has reached a fast boil, add dumplings straight to the pot, enough that would be about a single layer of dumplings (not too many or they’ll stick together)
When the water has again reached a fast boil, add a cup of cold water and continue to cook until it boils again
Do the last step 3 times.
Drain dumplings as serve with a dipping sauce.

To make gyoza (japanese style dumplings)

You will need a frying pan with a lid.
In the frying pan, over a high heat, heat a tablespoon of oil.
When the oil is hot, fry a layer on dumplings on one side until brown.
Add 1/4 cup (approx. 100ml) water, then put the lid on the frying pan, and turn the heat down to low.
Cook the dumplings until the water has been absorbed, then serve with dipping sauce

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