Jiaozi (recipe)

From WikiMD's Wellness Encyclopedia

Jiaozi (recipe)
NameJiaozi
IngredientsGround pork Light soy sauce Salt Rice wine Cabbage Scallions White pepper Wonton skins All-purpose flour
Cooktime (in hours)0.583333333
Preptime (in hours)1
Totaltime (in hours)1.583333333
Keto friendlinessKeto friendly
Calories51.5
Fat2
Protein3.2
Carbohydrate4.8
Fiber0.2
Net carbohydrates4.6
Sugar0.1
Saturated fat0.7
Cholesterol (mg)9.3
Sodium142.6
Yield50 dumplings
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Jiaozi (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
  2. To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
  3. To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
  4. To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.

    Food tags
    Vegetable, Meat, Chinese, Asian, European, High Protein,



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:1H35M

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Contributors: Prab R. Tumpati, MD