Jiaozi, steamed dumplings or pot stickers are from the north of China – they can be made and shaped completely by hand or you can use a dumpling press as in the instructions below


½ lb. ground Chicken

2 ½ Tbsps. light Soy Sauce

¾ tsp. Salt

1/8 tsp. Sugar

Dash Black Pepper

2 quarter-size pieces peeled Ginger,


1 small whole Scallion, finely chopped

1 cup finely chopped Celery                                      

1 Tbsp. Cornstarch dissolved in

¼ cup cold Water

1 Tbsp. Sesame Oil


1 lb. round dumpling wrappers

2 Tbsps. Salad Oil

1 cup Boiling Water mixed with

2 Tbsps. Oil


1 Tbsp. Cider Vinegar }

½ tsp. minced Ginger  }  Dipping Sauce


March chop the Chicken a few times to loosen the formation; place in a   medium-size mixing bowl.

Add the Soy Sauce, Salt, Sugar, Pepper, Ginger, Scallion and Celery to the Meat;  mix well to combine.

Add the dissolved corn Starch and Sesame Oil and stir in a circular motion until  the mixture is smooth and pasty.

Cover a baking pan with baker’s parchment and dust with cornstarch.

Lay the circles out on a smooth surface and place a teaspoon of filling on each  one just below the mid-line.  Dampen the edges with cold water, fold in half  and then place in a dumpling press.   Clamp the press together to seal and pleat the edges.  Place on the prepared baking sheet and cover with a damp towel.

Repeat with the remaining dough circles and filling.


Heat a large, heavy skillet over high heat until hot; add   the 2 tablespoons of Oil, swirl and heat for 30 seconds.

Turn heat to medium and add the dumpling, pleated sides up, very close together but not touching.

Tilt the pan around a little to grease the sides of the outer dumplings with oil.

Combine the boiling water and oil.  Turn heat under the skillet to medium high, pour the oiled water over the dumplings and loosen any that are sticking to the sides of the pan, cover and steam-cook for 2 minutes.

Turn heat to medium-low and continue to cook for another 8 minutes.

Uncover, turn heat slightly higher to evaporate any remaining water, and let the dumplings fry about 2 minutes, or until the bottoms are golden brown.  Tilt the pan a few times to prevent the outer dumplings from sticking.

Turn off the heat and remove to a hot platter.

Serve with the Vinegar Dipping Sauce or Plum Sauce.


Allow 1 Tbsp. Cider Vinegar and ½ tsp. minced Ginger per person.  Mix together and place in individual dipping bowls.

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