Jiaozi

NZ Herald 7/2/2011

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Paul Jobin

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300 g	Pork mince
60 g	Raw prawns, chopped
2	Eggs, scrambled and finely chopped
50 g	Fresh chives, use chinese chives if available
3 leaves	Savoy cabbage
1 tbsp	Chicken stock
1 tbsp	Soy sauce
1 tsp	Salt
¼ tsp	Sesame oil
40	Dumpling wrappers

In a mixing bowl, stir the mince with a small splash of water to produce a sticky mixture. Add the remaining ingredients, apart from the wrappers, and mix well. Place a dumpling wrapper on a board and place a teaspoon of the mixture in the centre. Wet the edge of the wrapper, fold it over, then crimp the edge to seal it. Arrange the dumplings on a non-baking paper-lined tray (you can freeze them at this point for later use).
To cook, bring a saucepan of water to the boil, add dumplings, cook until they float. Serve with soy dipping sauce, rice vinegar, chilli sauce, shallots and sesame oil.

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