Fried Jiaozi

Ingredients for 4 servings:

• 500 g flour
• 250 ml water
• some salt
• Flour for the work surface
• 400 g minced meat, mixed
• 1 garlic clove(s)
• 2 spring onions
• 200 g Chinese cabbage
• 1 piece(s) ginger (approx. thumb-sized)
• Salt
• ½ cup chicken broth
• 1 dash of soy sauce
• 1 dash of sesame oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chinese dumplings

Knead the flour, water, and salt into a firm dough (you may need to use more or less water; it’s important that the dough isn’t sticky and is easy to knead). Let the dough rest for about 30 minutes. For the filling, finely chop the garlic clove, Chinese cabbage, spring onions, and ginger and add them to the minced meat. Season with salt and soy sauce. Then add a little sesame oil and the chicken stock to form a soft dough. Knead the dough into a roll about 2 cm thick. Cut off each piece about 1 cm wide. Roll out the pieces with a rolling pin into 6-8 cm flatbreads (always work from the center outwards, so the outside is slightly thinner than the center). Sprinkle plenty of flour on the work surface and the flatbreads to prevent the dough from sticking. Place 1 teaspoon of the filling on each dumpling and press it firmly onto the edges (Tip: Use a brush to brush a little water onto the edges of the dumplings to make them stickier. It’s important that there are no gaps where the filling can escape). Add a little sesame oil to a well-coated pan, place the dumplings in, and cover them halfway with water. Cover the pan and let the jiaozi simmer until the water has evaporated. Now add a little more oil and fry the jiaozi on each side until crispy. Tip: It works better if you put the jiaozi in the freezer for 2 hours beforehand.