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Jiaozi (Chinese Meat Dumplings)

Submitted by Mrs G Whiteley
This recipe is in category Main courses
About this recipe
Healthiness : (19 votes)
Difficulty:  5 out of 5 difficulty
Cooking Time: Preparation and cooking about 1 .5 hours
Number of servings: 4-5 servings

For the pastry
• 250g (8oz) plain flour
• 125ml (¼ pint) cold water

For the filling
• 250g (8oz) minced meat (pork, beef, chicken, or turkey)
• 1 small tin of water chestnuts or bamboo shoots (finely chopped)
• 2 spring onions or 1tbsp garlic chives (chopped)
• 5ml (1 teaspoon) sesame oil
• 15ml (1 tablespoon) corn flour
• 15ml (1 tablespoon) oil
• 15-30ml (1-2 tablespoons) light soy sauce
• 1 chicken stock cube-crumbled

For the dipping sauce
• 30ml (2 tablespoons) light soy sauce
• 30ml (2 tablespoons) vinegar
  • Mixing Bowl
  • Sieve
  • Rolling Pin
  • Wooden Spoon
  • Knife
  • Teaspoon
  • Cooking Brush
  • Saucepan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

To make the pastry
1. Sieve the flour in a bowl
2. Add just enough cold water until it forms a dough
3. Knead for about 10 minutes until dough is smooth and elastic
4. Cover with cling film or cloth, and let it rest while making the filling

To make the dumplings
1. In a large bowl, mix together all the filling ingredients and let it marinade (stand) for about 10-20 minutes
2. Divide the dough into four pieces. Knead again one piece of the dough and keep the rest covered
3. Roll the dough onto a floured surface in a long shape and cut into 5 equal parts  
4. Roll each piece of the dough in your hand to form a round ball and flatten it using the palm of your hand
5. Use a rolling pin to make the circle bigger until it reaches about 8cm in diameter
6. Place a heaped teaspoon of the filling in the centre of each circle, keeping well clear of the edges
7. Brush half the circle with a little water and seal the edges using your fingers by making pleats (folds) in the pastry
8. Heat a little oil in a pan, when hot add about 10 dumplings at a time and cook with a lid on for about 3 minutes
9. Pour in enough water just to cover the dumplings. Cover and continue to cook on high heat for about 7 minutes or until the water is absorbed and the bottom of the dumplings is turning golden
10. Turn the dumplings over and brown the other side. Serve hot with the dipping sauce
Jiaozi (Chinese Meat Dumplings) - print view  Jiaozi (Chinese Meat Dumplings) - print view

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