China / Main
Jiaozi dumplings
Pork and cabbage dumplings, fried and then steamed in the same covered pan.
Ingredients
- Plain flour400 g
- Warm water200 ml
- Minced pork, fatty400 g
- Chinese cabbage, finely shredded400 g
- Spring onion4
- Ginger20 g
- Soy sauce2 tbsp
- Sesame oil1 tbsp
- Cold stock80 ml
- Neutral oil3 tbsp
- Black vinegar for dippingto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Knead a dough from the flour and warm water for eight minutes and rest it under film for half an hour.
Salt the shredded cabbage and leave it fifteen minutes, then squeeze it dry by hand.
Work the pork with the ginger, soy and sesame oil in one direction, trickling in the stock until the mass turns tacky. Fold in the cabbage and spring onion.
Roll eight-centimetre rounds, thinner at the edge and thicker in the middle. Add filling and pleat one side shut.
Heat the oil in a pan, set the dumplings in seam up and fry three minutes to a golden base.
Pour in a hundred millilitres of water and cover at once. After seven minutes take the lid off and let the water go, back to a crisp base.
