Beijing Pork and Vegetable Dumplings (Shui Jiao)

Beijing pork and vegetable dumplings (Shui Jiao)
Rating: 4.5 Votes: 16
Cooking Time:
1 hour 30 min.
Recipe Yield:
25 pcs
Medium recipe

Beijing pork and vegetable dumplings (Shui Jiao) – a recipe is served as a main dish in Northern China and is considered a delicacy. This is a family dish, that is, the whole large family is going and everyone is involved in the cooking of dumplings. Time passes unnoticed, as the process is accompanied by a conversation. Dumplings in shape resemble ancient gold bars, so they are a decoration of the New Year's table, which represents wealth. Dumplings were always cooked a lot, they were put in clay pots and put out on the street, in the winter, when it was cold, it replaced the refrigerator. When the Chinese New Year was celebrated, people exchanged gifts and treated each other with dumplings with wishes for prosperity and good luck.

Recipe Ingredients

For Dough
Water 300 ml
For Filling
Pork 500 g
Green Onions 1 pcs
Ginger 1 tbsp
Soy Sauce 3 tbsp
Rice Wine 1 tbsp
Sesame Oil 2 tbsp
Chicken Broth 2 tbsp
For Sauce
Soy Sauce 2 tbsp
Rice Wine 1 tbsp
Ground Garlic 0.5 tsp

Cooking Recipe

To prepare the recipe, Beijing dumplings made of pork and vegetables (Shui Jiao) add 3-4 tablespoons of whole grain flour and grind until one lump is obtained. Knead the dough, cover with a film and set aside for 30 minutes.

For the time while the dough will settle, you can prepare a filling for dumplings. Grind the meat in a meat grinder, finely chop the cabbage with salt, mix and let stand for 5 minutes, then drain the liquid. In a bowl, mix the minced meat with grated ginger, finely chopped onions, cabbage. Also add soy sauce, wine, broth, sesame oil and salt. Mix everything well.

The dough is rested, it should be cured. Roll the dough into a sausage, and then cut into 24-25 pieces. Roll each piece thinly using a rolling pin. So that the dough does not dry, you need to cover it with a damp towel or film.

Put a small amount of filling in the center of the dough and grind it, giving the shape of an ancient ingot. Pour water into a deep pan and bring to a boil, carefully transfer the dumplings into the water and mix with a slotted spoon. As soon as the water boils, add 0.5 cups of cold water, as soon as the water boils again, add water again and only for the third time the water is boiled, the dumplings are ready. You need to mix very carefully and often so that the dumplings do not stick together.

When serving dumplings, you can pour the sauce by mixing chopped garlic, sauce and wine. Fresh garlic can be replaced with dry garlic or even replaced with chili oil. Put the cooked dumplings on the dish, and put the sauce in the center or simply pour them with the prepared sauce. These dumplings can be cooked in advance and frozen, and if necessary, removed and boiled .