Jiaozi dumplings
Pork and cabbage dumplings, fried and then steamed in the same covered pan.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour and warm water for eight minutes and rest it under film for half an hour.
Salt the shredded cabbage and leave it fifteen minutes, then squeeze it dry by hand.
Work the pork with the ginger, soy and sesame oil in one direction, trickling in the stock until the mass turns tacky. Fold in the cabbage and spring onion.
Roll eight-centimetre rounds, thinner at the edge and thicker in the middle. Add filling and pleat one side shut.
Heat the oil in a pan, set the dumplings in seam up and fry three minutes to a golden base.
Pour in a hundred millilitres of water and cover at once. After seven minutes take the lid off and let the water go, back to a crisp base.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: David Pursehouse from Kawasaki, Japan · CC BY 2.0