Jiaozi

Jiaozi is a symbolic Chinese dumpling folded to resemble Chinese sychee, a form of currency from the Qin dynasty. This delicious recipe for a pork filled Jiaozi is packed with both incredible flavour and culture and is one you don't want to miss out on.

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Making the pork filling

Place the ground pork in a medium sized bowl and pour over the soy sauce, salt, rice wine and stir. Then mix in the cabbage, bamboo shoots, ginger, garlic, scallion and sesame oil and your filling is ready. (1st photo)

Making the wrapper dough

Forming wrappers

Make about 60 small dough balls and on a well flowered surface roll each out into 3-inch wide circles.

Stuffing and forming jiaozi

Boiling Jiaozi

When all the dumpling are made place in boiling water and stir gently, being careful they don't stick together. Add a cup of cold water and return to a boil.

Frying Jiaozi

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Recipe:

Ingredients:

For the wrapper dough: 380g flour 300 ml cold water ¼ tsp salt

For the filling:

230g ground pork or beef 150g napa cabbage, finely chopped 60g bamboo shoots, shredded 2 slices ginger, minced 1 garlic clove, minced 1 scallion, finely chopped 3 tbsp sesame oil 1 tbsp soy sauce 1 tbsp rice wine 1 tsp salt

Instructions:

1. Add the flour and salt to a bowl. Slowly pour in the water and stir as you go until it forms a smooth dough.

2. Knead the dough so that it forms a smooth ball. Place the dough in a bowl, cover with cling film and leave for 30 minutes or more.

3. While you leave the dough, add the meat to a bowl and pour over the soy sauce, salt and rice wine. Stir together.

4. Then add in the cabbage, bamboo shoots, ginger, garlic, scallion and sesame oil and mix again.

5. After 30 minutes, divide the dough into 60 pieces and roll each piece out to form a circle of about 3 inches wide.

6. Add one tablespoon of filling to the center of each wrapper.

7. Dampen the edges of the dumpling with water and fold the dough over the filling to create a semi-circle shape. Pinch the edges of the dough to seal it together.

8. Bring a pot of water to boil, add the dumplings in and stir gently, so they don’t stick. Add a cup of cold water, then bring to the boil again.

9. Remove the dumplings and begin pan-frying them, so they get a golden, crispy exterior!

10. Serve with a delicious dipping sauce, like soy or sesame.

Recipe credits: https://www.orientalmart.co.uk/blog/make-dim-sum-recipes

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