Jiaozi (Northern Chinese dumplings)
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|300 g||Pork mince|
|1 tbsp||Fresh ginger, finely chopped|
|2||Garlic cloves, finely chopped|
|¼ cup||Soy sauce|
|1||Spring onion, finely chopped|
|1 cup||Chinese cabbage, steamed and finely chopped|
|1 to taste||Freshly ground black pepper|
|30||Gyoza wrappers, or use round dumpling wrappers|
|1 to serve||Black vinegar|
|1 to fry||Peanut oil, optional|
|1 to fry||Sesame oil, optional|
- In a large bowl, put the mince, ginger, garlic, soy sauce, spring onion, cabbage and cornflour. Season generously with pepper and mix thoroughly.
- Spread the wrappers out on a clean work surface and brush the edges with cold water.
- Put a small spoonful of the mixture into the centre of each wrapper, fold and seal. The dumplings can be steamed or cooked in water or stock.
- If cooking in stock, drop batches of dumplings into simmering stock, then remove as they begin to float.
- Dip into tiny bowls of black vinegar and eat.
- To cook, heat half-and-half peanut and sesame oils in a fry pan and brown the dumplings for two minutes on each side.
- Now dip into the black vinegar.