Recette super simple de soupe aux Jiaozi

Ingredients

• 350 g All-Purpose Flour (type 45, for dough)
• 190 ml Water (room temperature, for dough)
• 1 tsp Salt (fine sea salt)
• 350 g Ground Pork (fresh, 20% fat)
• 1 medium Onion (peeled and sliced into rounds)
• 250 g Chinese Cabbage (blanched, cut into small cubes)
• 2 cm Fresh Ginger (peeled and minced (about 1 tsp))
• 5 tbsp Soy Sauce (light soy sauce)
• 1 tbsp Oyster Sauce (adds umami to the filling)
• 1 tsp Five‑Spice Powder (ground, Chinese five‑spice)
• 1 tbsp Black Rice Vinegar (Chinese black rice vinegar)
• 2 tbsp Sesame Oil (toasted, for filling and oil mixture)
• 8 tbsp Rapeseed Oil (for hot spicy oil, can substitute with sunflower or peanut oil)
• 1 tsp Chili Flakes (spicy red pepper flakes)
• 1 tsp White Sesame Seeds (toasted)
• 2 cloves Garlic (minced (about 4 tsp))
• 3 stalks Scallions (cut into thin rounds (sebettes))
• 1 bunch Fresh Coriander (roughly chopped for garnish)
• to taste Ground Black Pepper (freshly ground)

Instructions

1. Make the Dough

   In a mixing bowl combine 350 g all‑purpose flour with a pinch of salt, then gradually whisk in 190 ml water. Knead the mixture for about 5 minutes until smooth and elastic.

   Time: PT5M

2. Rest the Dough

   Shape the dough into a ball, cover tightly with plastic wrap, and let it rest at room temperature for 30 minutes.

   Time: PT30M

3. Prepare the Filling

   In a separate bowl combine ground pork, sliced onion, cubed blanched Chinese cabbage, minced ginger, 5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp five‑spice powder, a pinch of pepper, and 1 tbsp toasted sesame oil. Mix until the mixture becomes slightly sticky.

   Time: PT15M

4. Shape the Dumplings

   Divide the rested dough into small portions, roll each into a 1 cm‑thick rope, then cut 1.5 cm pieces. Lightly flour each piece, flatten with the rolling pin into 9 cm circles, place a heaping teaspoon of filling in the centre, fold into a half‑moon, pinch the edges to seal, then press the two tips together to form a classic jiaozi shape.

   Time: PT20M

5. Freeze Dumplings (Optional)

   Arrange the formed dumplings on a freezer tray, ensuring they do not touch. Freeze for at least 3 hours, then transfer to freezer‑safe bags for later use.

   Time: PT3H

6. Prepare Spicy Sesame Oil

   Heat 8 tbsp rapeseed oil in a small saucepan until it reaches 190‑200 °C (just beginning to smoke). Remove from heat and stir in 1 tsp chili flakes, 1 tsp minced ginger, 1 tsp minced garlic, 1 tsp toasted white sesame seeds, 2 tbsp soy sauce, 1 tbsp black rice vinegar, 1 tbsp sesame oil, and a pinch of pepper.

   Time: PT5M

   Temperature: 190°C

7. Cook the Dumplings in Broth

   Bring a large pot of water to a rolling boil. Gently add the dumplings, stirring to keep them from sticking. When the water returns to a boil, add ½ cup cold water. Repeat the cold‑water addition two more times (total three additions). After the third addition, turn off the heat.

   Time: PT10M

   Temperature: 100°C

8. Assemble the Soup Bowls

   Divide the cooked dumplings among serving bowls. Ladle hot cooking broth over them, drizzle each bowl with a spoonful of the prepared spicy sesame oil, and garnish with chopped coriander, sliced scallions, and extra sesame seeds if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Ground Pork: Ground Chicken, Ground Turkey
• Instead of Onion: Shallot
• Instead of Chinese Cabbage: Napa Cabbage
• Instead of Fresh Ginger: Ground Ginger
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin Sauce
• Instead of Five‑Spice Powder: Ground Cinnamon + Clove
• Instead of Black Rice Vinegar: Rice Vinegar
• Instead of Sesame Oil: Peanut Oil
• Instead of Rapeseed Oil: Sunflower Oil, Peanut Oil
• Instead of Chili Flakes: Paprika (mild)
• Instead of White Sesame Seeds: Black Sesame Seeds
• Instead of Garlic: Garlic Powder (1/2 tsp)
• Instead of Scallions: Green Onions
• Instead of Fresh Coriander: Parsley

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Knife
• Cutting Board
• Measuring Spoons
• Kitchen Scale
• Plastic Wrap
• Freezer Tray (optional)
• Large Pot
• Small Bowl
• Ladle
• Grater (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Kneading and resting the dough properly
• Sealing the dumplings tightly to avoid leaks
• Heating the oil to the correct temperature (190‑200 °C)
• Adding cold water at each boil to control cooking temperature

Chef Tips from the Video

• Use ice‑cold water for the dough to keep it tender.
• For extra flavor, add a splash of Shaoxing wine to the filling.
• If you prefer a milder soup, substitute paprika for the chili flakes.

Troubleshooting

Storage

Refrigerator: Store cooked soup in an airtight container for up to 3 days.

Freezer: Uncooked frozen dumplings keep for up to 2 months; reheat directly in boiling water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze the uncooked dumplings; they can be cooked straight from the freezer.
• Prepare the spicy oil mixture up to 2 days ahead and store in a sealed jar in the fridge.

Frequently Asked Questions