Learn . Laugh . Eat

Jiaozi Chinese Dumplings

Prep:

Cook: 5 minutes

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

Filling

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

The Wrap

Place Filling in the centre of the dough

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

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

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

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

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

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

Place dumplings in plan-- base down

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

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

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

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

Serving

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

Read how Benjamin did trying to make these in his own home.


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

Filling

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

The Wrap

Place Filling in the centre of the dough

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

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

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

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

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

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

Place dumplings in plan-- base down

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

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

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

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

Serving

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

Read how Benjamin did trying to make these in his own home.

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