Dumplings ( JiaoZi ), is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi are eaten all year round and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. Every family has its own preferred method of making them, with favourite fillings, and of course, jiaozi types and preparation vary widely according to region.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Recipe: Steamed Vegetarian Dumplings ( JiaoZi )

Steamed Vegetarian Dumplings

Steamed Vegetarian Dumplings

Taste: Salty and delicious.
Features: Fresh but not greasy.

Ingredients for Steamed Vegetarian Dumplings:

500 grams (1.1 lb) wheat flour
50 grams (0.11 lb) mushrooms
50 grams (0.11lb) dried shrimps (chopped)
500 grams (1.1 lb) green vegetables (rape is ok)
50 grams (0.11 lb) hot pickled tuber mustard (chopped)

5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
3 grams (2/3 tsp) sugar
15 grams (1 tbsp) sesame oil

Method to cook Steamed Vegetarian Dumplings:

1, Quick boil the rape vegetable, chopped into fine pieces, squeeze out the juice, add chopped mushrooms, chopped hot pickles tuber mustard, chopped dried shrimps, also put in salt, MSG, sugar and sesame oil and mix well.

2, Add 150 g (10 tbsp) of hot water into the flour, mix, roll and shape into something like a roller. Reduce it into pieces each 15 g (1/2 oz) in weight and press into a round wrapping. Now put in the weight and press the edge to create a crescent shape. Put the dumpling on a steamer tray and when the water boils, steam for 10 minutes and they are ready.

3, Serve as one course, starter or side dish, or the main meal.

{September 10, 2010} {Tags: , , }