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Jiaozi

  • 55 min
    • Preparation 45 min
    • Cooking 10 min

Ingredients

2 People
  • For the dough:
  • 200 g Flour
  • 1 tbsp. Oil
  • Of salt
  • 90 g Hot water
  • For the filling:
  • 150 g Mixed minced meat
  • 10 Prawns without shell
  • 0.5 bunch Of spring onions
  • 2 Carrots
  • 0.25 Chinese cabbage cooked and wrung out
  • 1 tsp. Ginger
  • 1 tsp. Garlic
  • 1 Egg white
  • 1 tsp. Sesame oil
  • 2 tbsp. Soy sauce
  • 1 tbsp. Fish sauce
  • White pepper
  • For the sauce for dipping:
  • 60 ml Soy sauce
  • 20 ml Black rice vinegar
  • Ginger strips
  • 20 ml Black rice vinegar
  • Ginger strips

Preparation

Step 1
For the dough: Knead the flour, oil and salt with the hot water for approx. 5 mins until the dough is smooth. Leave to rest in cling film for 30 minutes.
For the dough:
g Flour
tbsp. Oil
Of salt
g Hot water
Step 2
For the filling: Finely dice the carrots, garlic, ginger and Chinese cabbage, peel and chop the prawns if necessary, finely slice the spring onions into rings. Mix the chopped vegetables, prawns, egg white and remaining spices with the mince until you have a smooth mixture. Chill until ready to fill and fold. Shape the dough into a long roll on a lightly floured surface and then portion out about 10g per ball (keep covered while folding to prevent drying out) Press the dough ball flat and roll out evenly, then fill with about 1 tsp of filling and fold together. Steam the formed dumplings in boiling water for about 8-10 minutes (depending on the size of the dumplings). Do not try to move them immediately after steaming. Ideally, serve in a steaming basket.
For the filling:
g Mixed minced meat
Prawns without shell
bunch Of spring onions
Carrots
Chinese cabbage cooked and wrung out
tsp. Ginger
tsp. Garlic
Egg white
tsp. Sesame oil
tbsp. Soy sauce
tbsp. Fish sauce
White pepper
Step 3
For the sauce: Mix soy sauce with black rice vinegar and add finely chopped ginger strips.
For the sauce for dipping:
ml Soy sauce
ml Black rice vinegar
Ginger strips
ml Black rice vinegar
Ginger strips

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