Monday, June 22, 2009

Dumplings (Jiaozi)

Makes 100

Now this, I have to agree is a hell of a recipe, and only to be undertaken when sticking pins in your eyes to relieve intense periods of boredom has proven to be no longer fun or painfully addictive. Easier to go somewhere and have them made, cooked and served to our tables, but for some that journey may be a tad too far - so we must all have a decent dumpling recipe in the back pocket - and here it is...

670g plain flour
330ml cold water
1 pak choi, very finely chopped, sprinkled with salt, left for 30 mins then squeezed dry
225g lean minced pork
10-12 tiger prawns, peeled and finely chopped
4 spring onions, using both the white and green parts, very finely chopped
15g ginger, peeled and very finely chopped
sunflower oil
2 eggs, beaten
soy sauce
Chinese cooking rice wine
sea salt
sesame oil

Suan zhi (garlic sauce)
5 cloves garlic
Chinese dark rice vinegar
sesame oil

Put the flour in a large bowl and drizzle water onto it, mixing the flour. Then use your hands to form a large ball. Leave to rest for 30 mins. For the stuffing add the bai-cai to the pork, prawns, spring onion and ginger. Heat 2 1⁄2 tblsp of oil in a wok and when the oil is smoking add the eggs, moving briskly until they are golden and crispy. Add to the pork mixture with 2 tblsp of soy sauce, 7 tblsp of sunflower oil, 3⁄4 tblsp of rice wine, three pinches of salt and a drizzle of sesame oil.

To make the skins take a handful of dough, make it into a sausage 2.5 cm in diameter and cut into pieces 2.5 cm long. Form each piece into a ball, then flatten, making a disc about 3.5 cm in diameter. Then roll them (all 100) into circular dumpling skins about 7-8 cm in diameter (you can buy these if you must). Put 1 1⁄2 tsp of stuffing mix into the centre of each skin and press the edges together to form a half moon shape with the middle pushed together and the ends open.

Seal the corners by creating little concertina-like folds as you press the edges together: it is crucial they don't open during the cooking process.
To make suan zhi chop the garlic and add to the dark rice vinegar with a drizzle of sesame oil. I also add a tsp of brown sugar, 1 tblsp of soy sauce and 1⁄2 tsp of chilli oil.

To cook the dumplings boil a pan of water and carefully add 20 at a time - they will sink. Using a spoon stir the water (not the dumplings) to create a whirlpool which will encourage the dumplings to float. When they are floating put the lid on and let them cook for 2 minutes. When the water is really boiling add a little cold water and bring it back to the boil. Do this twice more then add a final drop of water. Remove the dumplings with a slotted spoon. Eat with the sauce - pick up your dumplings with chopsticks and bite off the end to let out the steam.

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