Jiaozi
Chinese pork and cabbage dumplings, boiled or pan-fried, which families make together at New Year. Their shape recalls ancient gold ingots: they bring luck.
Ingredients
- 40 Chinese dumpling wrappers (or dough: 300 g flour and 150 ml water)
- 300 g minced pork
- 200 g Chinese cabbage, finely chopped
- 2 spring onions
- 1 piece of ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine (or dry sherry)
- 1 tablespoon of sesame oil
- For dipping: black vinegar, soy sauce and chilli oil
How to make it at home
- Salt the chopped cabbage, leave it for 15 minutes and squeeze out the water.
- Mix the meat with the cabbage, spring onion, ginger, soy sauce, wine and sesame oil, stirring in one direction until sticky.
- Put a teaspoon of filling on each wrapper, wet the edge and close into a half-moon, pleating as you go.
- Cook them in boiling water: when they float, add a glass of cold water and repeat twice.
- Serve with the black vinegar, soy sauce and chilli oil dip.
The trick: To pan-fry them (guotie), brown the bases, add a finger of water and cover until it evaporates.