Jiaozi with Chili Oil (Hongyou Jiaozi)
Sichuan pork dumplings boiled and dressed with chili oil, sweet soy and black vinegar
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge bowl, rolling pin, large pot, slotted spoon
Tastespicy, umami, tangy
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Wrappers
- 300 g flour (added by Totsuki AI)
- 150 ml water (added by Totsuki AI)
- pinch of salt, to taste (added by Totsuki AI)
Filling
- 300 g ground pork (added by Totsuki AI)
- 1 tbsp ginger, grated (added by Totsuki AI)
- 2 green onions, finely chopped (added by Totsuki AI)
- 1 tbsp soy sauce (added by Totsuki AI)
- 1 tbsp shaoxing wine (added by Totsuki AI)
- 1 tsp sesame oil (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
- ¼ tsp sichuan pepper, ground (added by Totsuki AI)
- 4 tbsp water, or stock (added by Totsuki AI)
Dressing
- 3 tbsp chili oil, with sediment (amount estimated)
- 2 tbsp soy sauce, sweetened (or soy sauce + 1 tsp sugar) (added by Totsuki AI)
- 1 tbsp black vinegar (added by Totsuki AI)
- 2 cloves garlic, crushed (added by Totsuki AI)
- ½ tsp sichuan pepper, ground (added by Totsuki AI)
- green onions, to taste, sliced (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Knead the flour, water and salt into a smooth dough, rest for 30 minutes, then roll into a log and cut into 32 pieces. Roll each into a thin 8 cm round.+
- 2
Mix the pork with the seasonings, then beat in the water a spoonful at a time until the filling is light and sticky.+
- 3
Fill and pleat the dumplings.+
- 4
Boil in batches: when they float, add a cup of cold water, return to the boil, repeat twice, then lift out.+
- 5
Mix the dressing, spoon it over the hot dumplings and scatter with green onion.+
Food safety
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.