Chinese dumpling - Jiao Zi

The secret is the smooth ‘Q’ dough with sufficient pork stuffing served in chinese vinegar and ginger slices. 

Ingredients

Dough
1 kg plan flour
1 tbsp oil
1 bowl luke warm water

Filling
200g minced pork
1 raddish / white carrot
½ cabbage

Dipping sauce


Sliced ginger and chinese vinegar




Instructions
Pour the flour into a large plate and create a ‘volcano-like’shape. Add in oil and water mixture into the flour and knead into a dough. It should form like this. Use a cling wrap to keep the dough and let it rest for at least 15minutes. 





Chop raddish and cabbage finely and mix well with minced pork.





Knead the dough into round balls of about 1 ½ inches in diameter. Press down firmly so that you get a round shape and use the roller to give the dough a nice round shape.

Add fillings into the dough and fold in dough to seal the filling.

Once ready cook the dumplings in boiling water. Dumplings will naturally float when the dough is cooked but do make sure the fillings are evenly cooked before removing them from the pot of water.

Remaining dumplings can be kept in the freezer to cook for another time!

1 dumpling est 48kcal