Jiao Zi -Chinese Dumplings



Ingredients for dumpling wrappers
200g plain flour ( I used whole wheat and it works fine too)
water

Ingredients for dumpling filling
1 teaspoon neutral cooking oil
200g pork mince
cabbage (baby leeks are fine)
2 tablespoons Chinese cooking wine
dash of salt
2 cloves garlic
1 teaspoon fresh grated ginger
2 tablespoons soy sauce

Ingredients for dipping sauce
1 inch grated ginger
1 red chilli, chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar


Serves 2

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Dumpling Dough
Put the flour in a bowl. Add water gradually in small amounts and knead into the flour. Once you start doing this, you’ll be able to judge how much water is required. The dough should not feel too hard, soft or sticky. Cover dough in bowl with a damp tea towel and leave for 30 minutes.

Prepare the Filling
Finely chop the cabbage or baby leeks. Heat the oil in pan over medium heat. Mince the garlic and fry together with the grated ginger. Add the cabbage/leeks and pork and stir. Add the cooking wine, soy sauce and salt and continue stirring over low to medium heat for about three or four minutes. Set aside to cool for a few minutes.

Preparation of the Dumplings
Knead the dough a little more. If the dough is too sticky, add more flour as you roll the wrappers out. Dust surface with some flour and cut dough up into small pieces. Form small balls and roll them out as thinly as possible (approximately 8cm in diameter). You’ll have to judge the correct thickness. If they’re too thick, they won’t taste nice, and if they’re too thin, the possibility of tearing is greater, especially if you’re going to boil them.
Place a teaspoon of filling onto the centre. Don't use too much filling as the wrapper will tear.
Fold the wrapper in half and press together to form a half moon shape. Pinch and pleat just one side of the wrapper. Seal tight so that there are no gaps. Keep the dumplings covered with a damp towel if you don't cook them immediately.

Combine all ingredients for the dipping sauce.

Boiling the dumplings
Heat plenty of water in a saucepan. Add some oil and salt so the dumplings will not stick together. Boil the dumplings in small batches, for 5 to 7 minutes, until the wrappers became soft but not gooey. If you make them in batches, add some cold water to the saucepan and bring to the boil again, to dilute the water. The flour from the wrappers thickens the cooking water, so the next batch will take longer to cook. Repeat this if necessary after making each batch.

Serve hot with plenty of dipping sauce or just simply soy sauce.
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