Chinese dumplings (jiaozi) are eaten in many parts of China and East Asia. It is synonymous with lunar new year as its shape resembles the ingot used in the days of Imperial China.
Nowadays jiaozi is eaten any time of the year and the varieties are as abundant as their names.
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Serve the potstickers with a dipping sauce that consists of black vinegar, soy sauce, sugar and julienned ginger.
Potstickers are basically dumplings filled with pork, shrimp and vegetable.
Finely slice the chives.
Mix together the filling of minced pork, diced shrimp, garlic, ginger and chives. Season with Shaoxing wine and sesame oil.
Jiaozi is traditionally wrapped to resemble imperial gold ingots.
Fry the dumplings in a little oil, then add the cornstarch slurry and cover with a lid to steam for about five minutes.
The dumplings are ready when the cornstarch slurry dries out completely.
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