This post is especially for birdcagedesign, who gave this blog a lovely mention – I hope you enjoy!
These dumplings take a little time, but are absolutely delicious. If you want to make your own dough there are quite a few recipes on the internet, but I usually buy the wrappers at Chinese supermarkets (it freezes well so you can stock up in advance). If you have any left-over stuffing it’s great to use in fried rice.
Serve with some stir-fried vegetables or, alternatively, boil up with Chinese soup noodles.
Let me know if you have any questions!
Ingredients (makes around 25 dumplings):
- 1 pack of Jiaozi wrappers (they should be white and round, don’t use square yellow wonton wrappers!)
- 4-6 finely chopped dried Chinese mushrooms (soak overnight before using.)
- A few sprigs of finely chopped coriander.
- A handful of finely chopped bamboo shoots (if you use the tinned variety, make sure to squeeze them dry. Alternatively, replace with water chestnuts.)
- 2 chopped spring onions, only the white part.
- 1 finely chopped red chilli.
- 1 chicken breast or equivalent of pork, finely chopped.
- 1½ tablespoons of soy sauce.
- 2 level teaspoons of cornflour.
- ½ teaspoon of sesame oil.
- A dash of white pepper.
- 1 egg white, to seal edges of wrappers.
- 1 tablespoon Chinese rice vinegar mixed with 1 tablespoon water, to serve.