Ingredients
Wrappers :500 g regular wheat flour
250 cl water
1 ts oil (not mandatory)
Stuffing :400 g minced pork
150g minced chinese cabbage
1 good bunch of fresh coriander
2 cloves garlic
5/6 shoots chinese garlic
50g fresh ginger
1 tbsp soy sauce
1 tbsp sesame oil
Dipping sauce :1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 minced clove garlic
pepper
Instructions
This is the recipe for chinese dumplings very common in winter in beijing (jee they love cabbage there)... I've learned it when I lived in Beijing few years ago... I'm french and my english is not perfect so tell me if something is unclear :-)
Wrappers :Pretty easy step : mix the flour with the water, add a little oil if needed.
Then spread it on a flat table with flour. Try to get a fine layer, around 1mm thick. Cut circle about 12 cm in width (you can use a bowl or anything circular as a cutter).
You should get around 30 wrappers.
Stuffing :Mix all elements listing finely minced. Mix well ;-)
Let rest for about 1 hour.
Preparing the raviolis :For this step I will rely on
youngfook video on gyoza stuffing. This is exactly the same method.
Cooking :Put a little oil in a large pan (you will need a lid for it).
Put the jiaozi in the pan (curved border up). Let them fry for about 3-4 minutes (until a little brown underneath).
Then add a full glass of water, close with the lid and wait for all the water to disappear (7-8 minutes).
You're done :-)
(You can also fry the jiaozi on other sides if you like.)
Serve with the dipping you've prepared while cooking.