Northern-style boiled dumplings (Shui jiao) from Every Grain of Rice: Simple Chinese Home Cooking (page 298) by Fuchsia Dunlop

  • Chinese chives
  • dumpling wrappers
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow chives or wild garlic for Chinese chives, Shanxi vinegar for Chinkiang vinegar, and tamari soy sauce for light soy sauce. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow chives or wild garlic for Chinese chives, Shanxi vinegar for Chinkiang vinegar, and tamari soy sauce for light soy sauce. See recipe for variations.

  • Anea25 on March 17, 2024

    I played with the shape and cooking methods. All were delicious but my favorite was steamed shumai.

  • Ro_ on June 28, 2023

    Rolling out the dumpling dough was tricky at first but I got the knack after a while: then the issue became that I had stacked the wrappers and they were sticking together so muchI basically had to reroll them all one by one anyway! The method overall was solid and not that hard, but I felt the filling needed a good whack of seasoning and/or more soy sauce. Perhaps because I couldn't get 100g of Chinese chives and used a mix of regular chives + garlic + spring onion, this didn't help. But would try again with some tweaks.

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