Jiaozi

Jiaozi

Ingredients:

For the dough:

  • 370g flour
  • 200 ml hot water
  • 1 pinch salt

For the filling:

  • 200g of chopped Chinese cabbage
  • 400g of pork or turkey
  • 200g chopped Shiitake or Mun mushrooms (if using them dried, soak in hot water for 20 minutes to rehydrate)
  • 1/2 teaspoon salt
  • 1 tablespoon grated ginger (or chopped)
  • 6 spring onions
  • 1 egg
  • 2 garlic cloves
  • Pepper (to taste)
  • 1 and ½ tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 red pepper (to taste)

For the sauce:

  • Light soy sauce
  • 1 tablespoon grated sugar
  • Rice vinegar
  • 1 teaspoon finely grated ginger
  • Chili
  • 1 teaspoon sesame oil

 

Steps:

  1. Prepare a soft and elastic dough formed out of hot water, 1 pinch of salt and flour. Place in a zipper bag and let it rest for 15-20 minutes.
  2. For the sauce, mix all the ingredients in the desired proportion, so that the taste would be balanced.
  3. Prepare the filling by mixing all the ingredients in a bowl and kneading them vigorously. Season the filling to taste.
  4. On the floured worktop, the dough is split into two. The half you don’t need should be resealed. Roll the dough to the worktop with a rolling pin into a thin sheet of 1 mm. Discs are cut with a round shape with a diameter of 10-12 cm.
  5. The leftovers from the cutting are to be kept in a bag. At the end knead it a little, let it rest for 15 minutes and stretch it again.
  6. In the center of each disc put a teaspoon of filling, moisten the edges with water and shape the dumplings as shown in the picture above.
  7. Jiaozi dumplings are cooked either steamed, fried or boiled. For the fried variant, heat a little oil in a pan, place the dumplings and cook just until the base turns golden.
  8. Add 150 ml of water and put the lid on. Cook for 6-7 minutes until they penetrate.
  9. Serve hot with the sauce prepared previously.

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