Jiaozi Chinese Dumplings

Dough

• 225g plain flour
• 150ml cold water

Filling

• ½ bunch of coriander
• 2 spring onions
• 1 cube of ginger (I used about an inch)
• 1 clove of garlic
• 5 Chinese mushrooms (if dried, soak in warm water)
• 1 bunch of finely chopped Chinese chives
• 2 Leaves Chinese Leaf
• 200g Pork Mince

Marinade

• 2 teaspoons sesame oil
• Salt to taste
• 2 tablespoons light soy sauce
• ¼ teaspoon sugar

PREPARATION

THE FILLING

1. Chop all ingredients into similar size pieces, then place in a bowl and mix well with the marinade.

THE WRAP

2. Place Filling in the centre of the dough

3. Fold the bottom 1/2 over the filling to form a semi circle and pinch the top tightly

4. Pinch the 2 corners of the semi-circles openings on either side of the Jiaozi together leaving 2 symmetrical 'Micky Mouse ear' shapes between your centre fold and the corner folds

5. Now fold the ears towards you, lying flat against the pastry to create 4 layered folds

6. Tidy up pastry to create a half moon shape so that the dumplings sit easily on a plate

COOKING

7. Deep fry at 180°C til golden brown, 4-5 minutes

8. Heat 2 Tbsp. veg oil in a frying pan to high heat

9. Place dumplings in plan-- base down

10. Reduce heat to medium and fry dumplings until base is golden brown

11. Pour hot water into pan until dumplings are 1/2 covered

12. Cover quickly with lid for 5-10 minutes on medium heat until all water has evaporated

13. Once pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

SERVING

14. Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

Enjoy!