Shui jiao
Fold ahead and freeze on a floured tray; boil to order in batches.
This is the base recipe: one batch, 10 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Dumpling wrappers60 ea
- Minced pork1.8 lb
- Napa cabbage1.3 lb
- Ginger1.1 oz
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- About 25 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.
Can be finished two days ahead.
- Make-ahead
- Reheatable
- Your hands
- ■■■3 of 3
- Oven
- –0 of 3
- Fridge
- ■■2 of 3
- Attention
- ■1 of 3
- Read the whole method before you shop. This is a planning recipe for shui jiao, not a certified kitchen test.
- Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
- Can be completed up to 2 days ahead. One batch takes about 2 fridge shelf-thirds while it waits.
- Stovetop occupancy is about 25 minutes at this scale. Bring to a simmer, finish, hold covered.
- Holds about 30 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 2 days ahead. One batch takes about 2 fridge shelf-thirds while it waits.
Base recipe: one batch, 10 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 25 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Cold storage · Landing space
contains meat · contains pork · contains gluten