serves
6
prep
1:15 hour
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
1:15
hour
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 300 g (2 cups) plain flour
- 125 ml (½ cup) warm water
Filling
- 100 g pork mince
- 100 g raw prawn meat, coarsely chopped
- small bunch garlic chives or 2 spring onions (green parts only), finely sliced
- 2 tbsp finely diced bamboo shoot
- 1 tbsp finely diced ginger
- ½ tbsp finely diced garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
Dipping sauce
- 60 ml (¼ cup) soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 1 tsp sesame oil
- ½ tsp chilli oil
- coriander sprigs, to serve
Resting time: 30 minutes
Instructions
Process flour and the water in a food processor until incorporated. Turn out dough onto a lightly floured surface and knead until smooth. Cover dough with a damp cloth and rest for 30 minutes.
Roll dough into long cylinders, about 3 cm thick. Cut cylinders into 1cm pieces. Flatten pieces with the palm of your hand to form discs, then roll out to about 7 cm diameter.
To make filling, combine pork, prawn, garlic chive or spring onion, bamboo shoot, ginger, garlic, soy sauce and sesame oil. Place small spoonfuls of filling in centres of dough rounds. Fold two sides over center to enclose filling and pleat edges to seal.
To steam, grease surface of a large steamer and preheat. Alternatively, line steamer with cabbage leaves. Steam dumplings for about 6 minutes or until cooked.
Meanwhile, to make the dipping sauce, combine all ingredients.
Serve jiaozi hot with coriander sprigs and dipping sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
