D'Open Kitchen

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Chinese Wok Sticker / Jiaozi

Name: Chinese Wok Sticker / Jiaozi
Prep time: 20 min
Cook time: 15 min
Ingredients: 200 g ground Pork; 30 g 1 bunch Chives, sliced; 1/2 tsp salt; 1/2 tbsp hua diao; 1/2 tsp white pepper; 1/2 tbsp soya sauce light; 1/2 tbsp oyster sauce; 1/2 tbsp minced ginger; 1/2 tbsp garlic; 1 Egg; 1/2 tbsp sesame oil; 1 Stalk Spring Onion (chopped); 1/2 tsp Sugar; 150 g flour; 80 g water; pinch of salt; Dipping Sauce:; 30 ml Black Vinegar; 3 g Shredded Ginger; 1 chopped Chili

Recipe by

Trish yee

Delight in the authentic flavors of Chinese cuisine with our mouthwatering Chinese Wok Stickers (Jiaozi) recipe. These delectable dumplings combine a perfectly seasoned filling of your choice, whether it's succulent pork, savory chicken, or vibrant vegetables, all expertly folded into delicate wrappers that crisp to perfection in a wok.

Experience the culinary artistry of crafting these dumplings by hand, as generations before us have done, infusing each bite with tradition and love. Our step-by-step guide ensures your success in achieving that sought-after golden, crispy exterior and tender, flavorful interior.

Elevate your home-cooking repertoire with our recipe for Chinese Wok Stickers (Jiaozi). From family gatherings to cozy nights in, these dumplings promise to be a flavorful centerpiece that brings joy and authenticity to every meal. Discover the true essence of Chinese cuisine right in your kitchen.

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Prep Time 20

Cook Time 15

Course Snack

Cuisine Chinese

Ingredients

Dumpling:

200 g ground Pork
30 g 1 bunch Chives, sliced
1/2 tsp salt
1/2 tbsp hua diao
1/2 tsp white pepper
1/2 tbsp soya sauce light
1/2 tbsp oyster sauce
1/2 tbsp minced ginger
1/2 tbsp garlic
1 Egg
1/2 tbsp sesame oil
1 Stalk Spring Onion chopped
1/2 tsp Sugar

Skin

150 g flour
80 g water
pinch of salt
Dipping Sauce:
30 ml Black Vinegar
3 g Shredded Ginger
1 chopped Chili

Instructions

In a big bowl, combine all the dumpling ingredients together, making sure that the chives, mushroom, & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal and 'pleat' the dumpling.
In a medium heat fry pan, put in some oil and start cooking each dumpling. When it colours, add about 3 tbsp of water and cover your pan. Let it steam through. Serve with Dip.
Dipping Sauce: Combine black vinegar, shredded ginger, and chopped chili.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.