Imagine sinking your teeth into a massive, golden-crispy dumpling that's bursting with savory pork and delicate Asian flavors - welcome to the world of Giant Fried Jiaozi! These oversized dumplings aren't just a meal; they're a culinary experience that transforms traditional Chinese cooking into a show-stopping dish that will have your family and friends begging for seconds. Forget everything you know about ordinary dumplings - this recipe is about to revolutionize your home cooking and take your taste buds on an unforgettable journey!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 1 lb ground pork
- 1 cup chopped napa cabbage
- 2 green onions, chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine all-purpose flour and water. Knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes at room temperature.
- Meanwhile, prepare the filling by mixing ground pork, chopped napa cabbage, green onions, minced ginger, soy sauce, sesame oil, salt, and pepper in a separate bowl. Mix thoroughly and refrigerate for 15 minutes to allow flavors to meld.
- After dough rests, divide it into 6 equal portions. Roll each portion into a large, thin circle approximately 8-9 inches in diameter using a rolling pin.
- Place a generous portion of the pork filling in the center of each dough circle, leaving a 1-inch border around the edges.
- Fold the dough over to create a half-moon shape, pinching and pleating the edges tightly to seal the dumpling completely. Ensure no filling escapes during cooking.
- Heat a large non-stick skillet with 2 tablespoons of vegetable oil over medium-high heat. Carefully place the giant dumplings in the pan.
- Fry the dumplings for 3-4 minutes until the bottom turns golden brown and crispy. Reduce heat to medium.
- Add 1/4 cup of water to the skillet, immediately cover with a tight-fitting lid, and steam for 8-10 minutes until the filling is cooked through.
- Remove the lid and allow any remaining water to evaporate, crisping the dumpling bottoms for an additional 2-3 minutes.
- Transfer dumplings to a serving plate. Serve hot with a dipping sauce made of soy sauce, rice vinegar, and chili oil.
Tips
- Dough Consistency is Key: Knead the dough thoroughly to develop gluten, which ensures a smooth, elastic texture that won't tear when filling.
- Chill Your Filling: Refrigerating the pork mixture for 15 minutes helps the flavors meld and makes the filling easier to handle.
- Seal Carefully: When pleating the edges, press firmly to prevent any filling from leaking during cooking. A well-sealed dumpling is a perfect dumpling!
- Master the Fry-Steam Technique: The combination of frying and steaming ensures a crispy bottom and fully cooked, juicy interior.
- Don't Overcrowd the Pan: Cook the giant dumplings in batches if necessary to maintain proper heat and achieve that perfect golden crispiness.
- Dipping Sauce Matters: Experiment with your soy sauce, rice vinegar, and chili oil ratios to create a personalized dipping sauce that complements the dumplings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 55mg
