Recipe: Jiaozi - Dumpling

by Habeeb Salloum, Jul 4, 2005 | Destinations: China / Beijing

Makes 40 Dumplings

The preparation of Jiaozis is a labour intensive effort. For festive occasions, the whole family takes part in their preparation, before they sit down to enjoy their creations. The dumplings can be stuffed with all types of meats and vegetables. They are usually served boiled in soups, fried on a platter or steamed on bamboo trays.

2 cups flour
2/3 cup warm water
1/4 teaspoon salt

1 cup cabbage finely chopped
1 cup ground meat, any kind
1/2 cup finely chopped green onions
1/2 cup finely chopped mushrooms
2 tablespoons soy sauce
1 tablespoon grated ginger
2 teaspoons sugar
2 tablespoons sesame oil
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper

Prepare dough by kneading together the flour, warm water and salt, adding more water or flour if necessary, then cover and allow to stand covered for 1 hour.

In the meantime, make filling by combining remaining ingredients, then set aside.

Form dough into about 40 balls, then roll balls into rounds, then cover with a tea-cloth. Place 1 heaping teaspoon of filling on the centre of each round, then fold dough and pinch shut in half moon or any other shape desired.

Immediately, deep fry Jiaozis or steam on bamboo trays; or bring water in a saucepan to boil, then add Jiaozis and cook for 10 minutes over medium/high heat. Remove Jiaozis with a slotted spoon, then immediately serve with Ginger Sauce.

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