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Name: Jiaozi
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: China
Ingredients: 300 g all-purpose flour; 150 ml water; 300 g ground pork; 200 g napa cabbage; 3 scallions; 15 g fresh ginger; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp Shaoxing wine; 1 tsp salt; 1/4 tsp white pepper

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China1 h 30 minServes 4già cucinato

Jiaozi

饺子 · Jiǎozi

Ingredienti11

all-purpose flour300 g
water150 ml
ground pork300 g
napa cabbage200 g
scallions3
fresh ginger15 g
soy sauce1 tbsp
sesame oil1 tbsp
Shaoxing wine1 tbsp
salt1 tsp
white pepper1/4 tsp

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Preparazione

Mix flour with water and knead until smooth. Cover and rest the dough for 30 minutes.
Finely chop the napa cabbage, salt it lightly, squeeze out excess water, then chop the scallions and ginger.
Combine pork, cabbage, scallions, ginger, soy sauce, sesame oil, Shaoxing wine, salt, and white pepper.
Roll the dough into a log, cut into pieces, and roll each into a thin round wrapper.
Place a spoonful of filling in the center of each wrapper, moisten the edge, and pleat to seal.
Boil in plenty of water until the dumplings float and the skins turn translucent, about 6 to 8 minutes.
Serve hot with black vinegar and chili oil if desired.