Chinese Jiao Zi (Spinach&Carrot flavours)






Jiaozi ( jiāozǐ Chinese Dumpling), a traditional Chinese Food, is one of the most widely loved foods in China. Jiaozi typically consist of a ground meat and/or vegetable
angiesrecipes
filling wrapped into a thinly rolled piece of dough, which is then sealed by creating "pleats" or other kinds of desired patterns. For example, Yuan Bao, which are dumplings made in the form of ancient Chinese money.
To make a dough, carrot juice or spinach(fresh or frozen) can be used instead water for variations.
Filling:Dough:
  • 200 g Ground pork
  • 200-250 g Thinly shredded carrots
  • 1 stalk Chopped spring onion
  • 1 tbsp Onion fritters
  • 10 g Ginger root
  • 10 g Spring onion
  • 100 ml Water
  • 1 tsp Sesame oil
  • 1 tbsp Soy sauce
  • 1 tsp Salt
  • 1 tsp Chicken powder
  • Dash of white pepper powder
  • 300 g All-purpose flour
  • 1/2 tsp Salt
  • 70 ml Hot water
  • 100 ml Carrot or spinach liquid

  1. In a large bowl, stir the salt into the flour. Pour in the hot water and stir well. Then add in the carrot juice and mix to form a dough. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.


  2. While the dough is resting, prepare the filling ingredients. Place each of 10 grams of ginger root, spring onion, and water in a blender to produce the about 90-ml juice. Put meat in a large bowl, add the soy sauce, salt, chicken powder and white pepper, adding in 1/3 of the ginger and onion juice. Stir only one direction and add half of the rest, continuing stirring. At least add in the rest, stirring until the ground meat is elastic. Add the sesame oil, chopped green onion, onion fritters and carrot shreds, stirring in the same direction, and mix well.

  3. Divide the dough in half. Shape each half into a roll and cut each roll into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern. Continue with the remainder of the dumplings.
  4. Bring a large pot of water to boil. Add your dumplings into the boiling water. Cover and cook. When it comes to a boil, add half cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve. I usually eat them with chilli sauce or a mix of black vinegar and soya sauce. Pan-fry the leftover.
    angiesrecipes

3 comments:

Tastes of Home 3/10/08 22:38

yummy, I love dim sum! hehe and these look so pretty and appetising!

[Reply]
homeladychef 15/10/08 07:28

To Angies & Tasta of Home: You guys have so much patience to do all these, one by one... Kowtow to you both ~~

[Reply]
Olive 4/10/09 07:19

Angie, thanks for this recipe, I love eating these at chinese tea house/s but I'm so bad at making it myself. I will try again using your recipe and I will do my best-est!;)

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips