It’s not a big deal to make. Jiaozi are popular in Japan as Gyoza and in Korea as Mandu. It’s similar to Maultaschen in Germany, Piroggen in Eastern Europe and Pelmeni from Russia.
Approx. 250-300ml warm water
Ingredients for filling:
250g minced meat (pork)
250g Chinese cabbage
1 spring Onion
2 tablespoons soy sauce
2 teaspoons Szechuan pepper (when you have)
1 sliced ginger (finely chopped)
1 clove of garlic (finely chopped)
1 tablespoon oil
1 teaspoon sesam oil
Knead the ingredients to a dough for approx.. 8 minutes and leave to rest for one hour. In the meantime, prepare the filling. Finely chop the cabbage, salt it and after 15 minutes squeeze out the water. Then stir in all other ingredients.
Divide the dough into equal balls (approx.. 2 cm diameter), then roll out thinly into circles (approx. 6 cm diameter). Place a teaspoon full of filling on each circle and fold to form a half moon. Use a fork to “weld” the edges (Beginners)*. Put into boiling water and let 15 minutes brew.
Place them on a oil plate so that they do not stick together.
They are traditionally eaten (dipped) with chin. Vinegar or soy sauce with some sesame oil. Remains can be fried well.
*You can find how to fold Jiaozi here: