Chinese New Year Dumplings
新年快乐！I previously posted a recipe for breakfast jiaozi (dumplings). In time for the Year of the Water Dragon, here’s a more traditional jiaozi recipe.
Ingredients
For the dough:
1 cup plain flour
1/4 cup water
For the filling:
250g ground pork
1 tbs soy sauce
3 tbs sesame oil
2 spring onions
200g chives
Notes: (1) Jiaozi dough should be very dry, if in doubt use less water and add only if the dough won’t combine otherwise; (2) If available, also add 1 tbs Chinese rice wine.
Instructions
Combine the flour and water in a mixing bowl, mix together until you have a small ball of dough. Knead the dough for 10-15 minutes, folding over onto itself and squeezing it together, turn the dough every time you finish this movement. The dough will be ready when it becomes springy and the surface is smooth and soft. Roll the dough into a tube of about 1 inch diameter and set aside.
Slice the dough tube into 1/4 inch segments. With a rolling pin, flatten the segments into circles of dough, as thin as possible without breaking.
Mix the ingredients thoroughly in a large bowl until completely combined.
Take a teaspoon-full of filling and place in the middle of the wrapper, wet a finger in water and run along the edge of the top half; taking hold of the bottom, fold it over the filling and press onto the wet dough, pinch both sides together to seal.
Heat a little butter or oil in a pan.
Add the jiaozi and fry on a high heat until they begin to brown. Add a small amount of boiling water (from the kettle) and cover the pan to steam the dumplings for about 2 minutes.
Serve with a soy-balsamic vinegar dipping sauce.
Any comments or suggestions? What recipes would you like to see in the future?
