China: Jiaozi (Chinese dumpling)
COOK
Yuan Yuan Ren
Country
China
YIELDS
3 Servings
TOTAL TIME
1 hour 30 mins
Ingredients for dumplings
225g (1 cup) ground pork or beef
18ml (1 tbsp) soy sauce
6.50g (1 tsp) salt
18ml (1 tbsp) Chinese rice wine or dry sherry
2.20g (1/4 tsp) freshly ground white pepper, or to taste
15ml (3 tbsp) sesame oil
half a green onion, minced
70g (1 cup) finely shredded napa cabbage
40g (1/2 cup) finely shredded mushrooms
2 slices fresh minced ginger
1 clove of garlic, peeled and finely minced
360g (3 cups) flour
125ml (1/2 cup) cold water
Laba garlic vinegar
Laba garlic vinegar promotes appetite, removes grease, improves digestion, is anti-ageing and anti-cancer.
3 heads of garlic (pink peel is better)
1 cup undiluted rice vinegar (brown)
Directions
Slowly stir cold water into the flour, adding only enough to form a smooth dough. Knead the dough into a small ball. Cover and let it rest for at least 30 minutes.
While the dough is resting, preparing the filling. Add the soy sauce, salt, rice wine, and white pepper to the meat, and mix stirring only in one direction. Add all the remaining ingredients, stirring in the same direction, and mix well.
3. Knead the dough into a stick the diameter of a table tennis ball and cut into slices about 1/4 inch thick. Knead with some flour and roll each piece into a ball.
4. Roll out each piece of dough into a circular wrapper about 3 inches in diameter.
5. Put about 1 spoonful of the mixture on each dumpling wrapper positioning it so when the wrapper is folder over it is flat on one side. Wet the edges of the wrapper. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.
6. Put a big pot of water on to boil. Add half the dumplings at a time, giving them a gentle stir so they don't stick together, and cook till they float to the surface. Add 1/2 cup of cold water and bring back to boil. Repeat this three times and they are ready. Remove with a slotted spoon and serve.
7. Serve with laba vinegar.
Laba garlic vinegar
8. Peel, clean, and dry the garlic cloves.
9. Put into a jar.
10. Fill with vinegar (adding chili for more spice if you wish) and close jar tight. Store in a cold, dark place.
