Jiaozi
Description
The dish is prepared without unnecessary complications. Chinese dumplings "Jiaozi" will be quite familiar to us, as everyone in Russia knows and loves dumplings. The main difference between our dumplings and the Chinese ones is a slightly different dough composition and the addition of exotic ginger in the filling. "Jiaozi" can be cooked in various ways: boiled, fried, or steamed. But today I'm sharing a recipe. The finished dish can be served right away.
Instructions
- 1
Step 1
Put the flour and starch into a deep bowl and mix well.
- 2
Step 2
Separate the egg white from the yolk. Collect the egg white in a small plate or cup, set aside the yolk as it will not be needed. Add 100 ml of water and a pinch of salt to the egg white, beat it, then add to the flour mixture.
- 3
Step 3
Now gently knead the dough with a spatula or your hands, whichever is more convenient for you. Add a little flour if needed. The dough should turn out very soft and elastic.
- 4
Step 4
Wash the green onion feathers and finely chop them. Do the same with a piece of ginger. If you prefer it spicier, you can add more ginger slices. Divide the onion and ginger into two parts: one part for the sauce and one part for the filling.
- 5
Step 5
Now let's prepare the filling. Add all the spices to the filling, along with water, soy sauce, ginger, and green onion. Mix the filling thoroughly, or even better, lightly beat it in a deep bowl. This will aerate the filling and make it lighter.
- 6
Step 6
Now for the dough. Roll out the dough into a thin layer on a floured surface so it doesn't stick. The dough should be about 1 millimeter thick.
- 7
Step 7
On the rolled-out dough, cut out circles. I use a thin glass to cut them out—it's very convenient. The size is medium, about 15 cm.
- 8
Step 8
Place a teaspoon of filling on each circle. The main thing is to leave enough space for the edges.
- 9
Step 9
Next, pinch the dumplings like vareniki. In general, you can shape them any way you like, but I decided to stick to the traditional and convenient shape, personally preferred by me.
- 10
Step 10
Now it's time to send our dumplings to the "bath," more precisely to the steam bath. Steaming for 15-20 minutes is enough. I cook them in a steamer using a multicooker. It turns out excellent.
- 11
Step 11
While the dumplings are cooking, you can prepare a suitable Chinese sauce. Chop the second portion of green onion, crush a clove of garlic and a bit of ginger, then pour equal parts vinegar and soy sauce over them. The sauce is ready.
- 12
Step 12
While we were preparing the sauce, our dumplings were already ready, so they can be confidently served to the table while still hot.