Recipe: Jiaozi

Homemade dumplings [Photo by Fan Zhen/China Daily]

1 kg all purpose flour Water

500 g lean mince (pork or chicken)

50 g fatty mince

50 ml Sichuan pepper-infused oil

2 tbsp sesame oil

2 tbsp Chinese wine

2 tbsp dark soy sauce

2 tbsp light soy sauce

1 whole Chinese cabbage, about 800 g

Method:

1. Prepare dough by adding enough water to the plain flour to get a ball. Knead until silky smooth and pliable, and let rest under a damp cloth.

2. Combine minced meats in a large bowl and add all the seasonings. Stir in one direction until well mixed. Rest the filling.

3. Finely slice the Chinese cabbage and chop. Add a generous sprinkle of salt and leave for 5 minutes to draw out juices.

4. Place chopped cabbage in a muslin bag and squeeze to expel the water. Add the cabbage to the minced meat mixture and combine well.

5. Pinch off half the dough and knead until very pliable. Poke a hole in the centre of the dough ball, and slowly enlarge it by rolling it around your wrists to get a very large doughnut.

6. Break the doughnut to get a long strip of dough. Pinch off regular segments and roll into little circles.

7. Fill the wrappers with meat mixture and set aside.

a. To make the dumplings, place a spoonful of filling in the center and pinch the center of both sides together.

b. Pleat the dumpling on one side only, to get its characteristic convex shape.

8. Bring a pot of lightly salted water to the boil. Add about 20 dumplings to the boiling pot. When the water comes back to a boil, add a cup of water. Repeat this once. After the second boiling, the dumplings should be cooked. Drain and serve with finely shredded ginger or minced garlic in black vinegar.

Rainbow dumplings

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