Chinese Fried Dumplings (Jiaozi)
6 servings
80 minutes
Fried dumplings (jiaozi) are a vibrant dish of Chinese cuisine, symbolizing comfort and family traditions. Their history traces back to ancient China, where jiaozi were considered signs of wealth and prosperity. The crispy golden crust and juicy meat filling with hints of ginger and fresh cilantro make them unforgettable in taste. Unlike boiled dumplings, fried jiaozi acquire an appetizing texture and rich aroma. They pair perfectly with soy sauce and thin slices of scallion. They can be served as a standalone dish or alongside spicy Chinese sides. Jiaozi is not just food; it's a true gastronomic journey into the heart of Chinese culinary art.
1
Pass the brisket through a meat grinder or chop it with a knife. Wash the cabbage beforehand, shred it into thin strips, salt it, and knead it with your hands. Don't press too hard to avoid losing all the juice. Let the cabbage sit for 15 minutes and add it to the minced meat. Mix the cabbage with the minced meat, cilantro, ginger, and egg.
- Pork belly: 300 g
- Napa cabbage: 1 head
- Chopped cilantro (coriander leaf): 1 teaspoon
- Grated ginger: 1 teaspoon
- Chicken egg: 1 piece
- Salt: to taste
2
Take sifted flour, add a little salt, and pour in cold water. Knead an elastic dough and let it rest for 30 minutes. Divide the dough into many small parts. Roll each part into an elastic rope, cut into circles, and roll them out into thin flatbreads.
- Wheat flour: 3 glasss
- Water: 250 ml
- Salt: to taste
3
Place the prepared filling in the center of each rolled circle. Join the edges of the dough and pinch tightly. Use a glass to make a groove on each dumpling.
4
Pour oil into a heated pan and add the dumplings. Fry them for 2 minutes on each side until golden brown.
- Vegetable oil: 2 tablespoons
5
Place a portion of dumplings on a plate, add chopped leeks, and season with soy sauce.
- Baby leek: 10 g
- Soy sauce: 2 tablespoons