Coriander Jiaozi

Nutrition · per serving

Steps

1. 1

   Mix flour and salt in a bowl. Gradually stir in hot water and mix with a fork, then knead by hand for 5–7 minutes until a smooth, elastic dough forms. Shape into a ball and let rest covered for 5 minutes.

   200 g Wheat Flour (Type 550)3 g (1/2 tsp) Salt100 ml Hot Water
2. 2

   While the dough rests, combine ground pork, chopped coriander, spring onions, ginger, garlic, soy sauce, rice vinegar, sesame oil, chili flakes, salt, and white pepper in a bowl. Mix well by hand or with a spoon until the mixture becomes slightly sticky (this helps bind the filling).

   250 g Ground Pork (mixed, approx. 15-20% fat)30 g Fresh Coriander (stems finely chopped)50 g (approx. 2 stalks) Spring Onions (finely sliced)15 g Fresh Ginger (finely grated)2 cloves (approx. 6 g) Garlic (finely chopped)20 ml Soy Sauce (light)10 ml Rice Vinegar15 ml Sesame Oil1/2 tsp (2 g) or to taste Chili Flakes2 g Salt1/4 tsp White Pepper (ground, optional)
3. 3

   Divide the dough into 16 equal pieces, shaping each piece into a ball. Flatten the balls with your hand and roll out on a lightly floured surface into thin circles about 8–9 cm in diameter.

   200 g Wheat Flour (Type 550)
4. 4

   Place about 1 heaping tsp of filling in the center of each dough circle. Moisten the edges with a little water, fold the dough in half, and seal the edges with small pleats to form well-sealed jiaozi.

   250 g Ground Pork (mixed, approx. 15-20% fat)
5. 5

   Heat a non-stick pan over medium-high heat. Add oil and heat until it shimmers slightly. Place the jiaozi in the pan with the smooth side down, close together (not overlapping).

   30 ml Neutral Vegetable Oil (e.g., sunflower oil)
6. 6

   Fry the jiaozi for 2–3 minutes without stirring until the bottom is golden brown. Then carefully pour in water and immediately cover with a lid, reduce heat to medium-low, and steam for 5–6 minutes until the liquid has almost evaporated and the filling is cooked through (the core temperature of the pork should reach 70 °C).

   120 ml Water for Steaming
7. 7

   Remove the lid and continue frying over medium heat until the bottom is crispy again and the remaining liquid has evaporated, about 1–2 minutes. Remove from the pan.

8. 8

   For the dip, mix soy sauce, rice vinegar, and sesame oil. Arrange the jiaozi, sprinkle with spring onion, and serve the dip separately.

   20 ml Dip: Soy Sauce10 ml Dip: Rice Vinegar5 ml Dip: Sesame Oil10 g Spring Onion (finely, for garnish)
9. 9

   Let sit for 2–3 minutes, then serve hot.

Origin & History

Jiaozi are traditional Chinese dumplings that originated in Northern China and are often eaten on special occasions like the New Year. The combination of spicy meat filling and fresh herbs varies regionally; coriander fillings are particularly popular in some northwestern Chinese and Southeast Asian influenced varieties.