JIAZI CHINESE DUMPLINGS

Jiazi

Are dumplings that are loved by many Chinese

There are more than 20 varieties 

sold in a Beijing Jiazi shop

They are named

according to the fillings 

wrapped inside these little floured pastry

As such there is no fixed filling.

You can add anything and everything to it

and call it your very own creation

Like it?

Jiazi skin or pastry 

113g plain flour

113g high protein flour

113g water

1) Stir water into the flour mixture

2) use fingers to bring the dough together

3) knead to form a soft dough, should be soft & elastic

4) leave aside for 10min to relax, or leave in fridge for up to 24 hours

Filling:

180g ground pork

220g finely chopped cabbage

4cm length carrots, chopped finely

2cm length old ginger, chopped finely

1 tsp sugar

1/2 tsp salt
1/4 tsp pepper

2 tsp sesame oil

1 tsp corn starch

1/2 egg white

Method:

1) stir together all ingredients until combined, leave in fridge
2) roll out dough & cut into required size

3) can pinch dough into small pieces before rolling flat, if prefer

4) wrap filling & seal edge by pinching

5) make folds, 2 on each side
6) leave on floured tray
7) if not cooking same day, can freeze the jiazi.


There are various ways of cooking these Jiazi:

Pan fried
better known as 'pot sticker' in Cantonese

Method:
1) heat  some oil in a non-stick pan
2) arrange jiazi base down on the heated pan
3) when base of these jiazi turn brown as shown in the picture below
4) pour 1/2 cup water into the pan, cover & let cook until water dries up
5) overturn the pan onto a serving plate
6) serve hot
7) dipping sauce: thinly sliced young ginger in Chinese vinegar
     

Boiled

the easiest method

1) heat up a pot of water, add some oil, to give some gloss to jiazi

2) put in the jiazi, one by one

3) they are cooked when they float to the surface

4) remove & serve with garlic oil & diluted soya sauce

Cook in Soup

commonly known as 'koon tong kou'

in Dim sum restaurants:
If this is what you like,

1) make a soup base e.g. chicken broth

2) cook jiazi in boiling water with a little oil until float

3) remove & put into the hot soup
4) serve hot